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Southwestern Steak Salads

 Southwestern Steak Salads
Topped with a zippy dressing, this hearty salad eats like a meal and provides plenty of fresh veggies. —Tammy Griffin, Frankston, Texas
4 ServingsPrep/Total Time: 25 min.


  • 1 pound beef top sirloin steak (1 inch thick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (6 ounces each) fresh baby spinach
  • 1 cup chopped sweet red pepper
  • 3/4 cup chopped tomatoes
  • 1/3 cup chopped red onion
  • 1/3 cup ranch salad dressing
  • 2 tablespoons picante sauce
  • 1 teaspoon taco seasoning


  • Sprinkle steak with salt and pepper. Grill steak, covered, over
  • medium heat for 8-10 minutes on each side or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°).
  • Meanwhile, combine the spinach, red pepper, tomatoes and onion;
  • divide among four serving plates. In a small bowl, combine the salad
  • dressing, picante sauce and taco seasoning. Slice steak against the
  • grain; arrange over salads. Drizzle with dressing.
  • Yield: 4 servings.
Nutritional Facts: 1 serving equals 290 calories,

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Southwestern Steak Salads (continued)

Nutritional Facts: 16 g fat (4 g saturated fat), 49 mg cholesterol, 555 mg sodium, 10 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.