This Steak Salad Bowl with Refried Beans and Lime Vinaigrette is a fast, comforting, nutritious weeknight meal. The cool salad served next to the warm meat and beans is light yet satisfying at the same time!
Featured Ingredients
Lettuces contain several incredibly unique, health-promoting compounds not found in other vegetables. These include a special carotenoid called lactucaxanthin, which demonstrates anti-diabetic activity, as well as the compounds lactucin and lactucopicrin, which have potent pain-reducing properties and gentle sleep-inducing effects.
Beef is the third most widely consumed meat in the world, after pork and chicken. Per 3.5-oz serving beef delivers at least 10% or more of the daily value of 16 different nutrients and is a top 25 common food source of 10 nutrients including zinc (#2), conjugated linoleic acid (CLA) (#4), coQ10 (#6), ergothioneine (#14), vitamin B6 (#14), taurine (#18), protein (#21), chromium (#22), medium-chain triglycerides (MCTs) (#23), and vitamin B3 (#24).
Red Leaf Lettuce Nutrients
Grass-fed Beef Striploin Nutrients
Pinto Bean Nutrients
Steak Salad Bowl with Refried Beans and Lime Vinaigrette
Ingredients
For the Salad
- 8 cups mixed baby greens
- 1 large tomato cut in wedges
- 1 small avocado thinly sliced
- 3 1/2 cups refried beans or 1 can, reduced sodium
- 2 ounces cheddar cheese optional
For the Steak
- 1 pound flank steak cut into individual portions
- salt to taste
- pepper to taste
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/8 teaspoon black pepper
- 1 pinch salt
Instructions
- Prepare the avocado and tomato and set aside. Place washed greens in a large bowl and set aside. Cut flank steak into individual portions and set aside.
- Place refried beans in a small pot and reheat on medium-low heat. Add a couple tablespoons of water if needed.
- Heat cast iron pan on medium to medium-high heat, or a temperature appropriate for searing. Once the pan is sufficiently hot (you want the steaks to sizzle as soon as they are added to the pan) add oil to the pan. Season steak portions with salt and pepper and place presentation side down first and sear for about 5 minutes or until nicely browned.
- Flip and sear the second side for another 3 to 5 minutes depending on the thickness and desired doneness. Remove steaks from heat at 125 degrees for medium rare and rest covered on a plate for 5 minutes.
- While the steaks are resting, wisk the salad dressing ingredients together and dress the salad. Arrange the greens, avocado and tomato in serving bowls. Slice steak into strips against the grain and add to the serving bowl along with a serving of refried beans.
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