Combine oil, lime juice, onion, garlic, cilantro, and mustard powder in a food processor and blend on low speed. Place beef in resealable plastic bag or nonreactive bowl with a lid and add the marinade. Seal and marinate in fridge for 1-8 hours (more is better, especially for tougher cuts).
Remove steak from fridge 30 minutes before cooking. Preheat oven to 350. Heat a grill to high heat or heat a heavy skillet over high heat on stovetop. Line a baking sheet with foil.
Remove the beef from marinade; discard the marinade. On the grill or in the skillet on the stovetop, sear the beef over high heat until a light crust is formed (2-3 minutes each side). Transfer the beef to the prepared baking sheet. Roast in the over for 8-15 minutes. Let the steak rest for 5-10 minutes, then thinly slice.
While beef rests, toss the salad greens with the avocado, tomato, and bell pepper in a large bowl, then divide between 2 plates.
Place slices of steak on top of the greens. Add 1 tablespoon (or more) of water to the cilantro-lime mayo and mix thoroughly, until it's the consistency of salad dressing. Drizzle the dressing over the steak and salad and serve.
If serving warm, go for a heartier green (arugala, romaine, endive, spinach, kale). If you are eating cold, a butter head lettuce would be delicious.
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|Serving Size: 1 Serving (1699g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1624 (62%)|
|Amt Per Serving||% DV|
|Total Fat 180.4g||241 %|
|Saturated Fat 68g||340 %|
|Monounsaturated Fat 88.1g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 444.3mg||137 %|
|Sodium 1264.2mg||44 %|
|Potassium 5146.1mg||135 %|
|Total Carbohydrate 140.1g||41 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 126.3g|
|Protein 119.8g||171 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2602
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