Adobo Steak and Avocado Salad with Cilantro-Lime Ranch Dressing
This Adobo Steak and Avocado Salad is rich in delicious flavors you won't be able to get enough of. It is simple to make and doesn't require many ingredients. Made with perfectly seasoned steak tips, avocados, corn on the cob, black beans, cherry tomatoes, and Romain lettuce. Served with a homemade creamy and zesty Cilantro-Lime Ranch Dressing. This salad is great as a light summer lunch or dinner; yet still very filling and satisfying.
Ingredients
For Steak and Salad:
- 1/2 tsp pink sea salt
- 1/4 tsp black pepper
- 2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp ground turmeric
- 1 lb steak tips
- 2 avocados
- 2 corn on the cob
- 6 cups romaine lettuce chopped
- 1 cup cherry tomatoes halved
- 1 cup cooked black beans
- 2 tbsp avocado oil
For Cilantro-Lime Ranch Dressing:
- 1/3 cup mayonnaise
- 2 tbsp almond milk
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pink salt
- 1/8 tsp black pepper
- 1 tbsp fresh chives
- 1/4 cup cilantro
- juice from 1 lime
Instructions
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Heat up grill on medium-high heat for 10 minutes before starting to grill.
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In a small mixing bowl, whisk together pink sea salt, black pepper, garlic powder, oregano and turmeric. Drizzle steak tips with 1 tbsp avocado oil. Sprinkle and rub spice mixture on steak tips. Shuck corn and cut avocados open removing the pit. Drizzle and rub additional tablespoon of avocado oil throughout each avocado side. (Rub some butter on corn if desired).
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Place seasoned steak, corn and avocados on the grill (avocados facing down with the skin facing up). Grill steak for 2-3 minutes on each side. Grill corn for 15 minutes rotating every 2-3 minutes. Grill avocado for 1-2 minutes.
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While food is grilling, in a food processor or blender, combine all ingredients for dressing and blend well until creamy contistency is reached. Place in a small mason jar or container and keep refrigerated until ready to serve.
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Remove food from the grill. Slice steak tips into bite size pieces. Using a knife, carefully remove kernels from corn cob. Using a spoon, carefully scoop avocados from the skin.
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In 4 large salad bowls, evenly split romaine lettuce throughout each bowl. Do the same with steak tips, corn, black beans, and tomatoes. Layering each ingredient on top of lettuce. Place each halve of grilled avocado on each plate. Garnish with lime if desired.
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Drizzle each salad bowl with cilantro-lime ranch dressing and serve immediately. Enjoy!
Recipe Notes
Tips and Substitutions:
- Preheat grill for 10 minutes before grilling- This will prevent food from sticking to the grill.
- Rub a bit of butter on corn- It gives corn more flavor.
- Substitute for mayonnaise- Use Plain Greek Yogurt.
- Substitute for almond milk- Use any other kind of milk.