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Grilled Steak Salad with Tomatoes & Avocado

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
Grilled Steak Salad with Tomatoes & Avocado Recipe photo by Taste of Home

Ingredients

  • 1 beef top sirloin steak (1-1/4 inches thick and 1-1/2 pounds)
  • 1 tablespoon olive oil
  • 3 teaspoons Creole seasoning
  • 2 large tomatoes, chopped
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1 medium ripe avocado, peeled and cubed (1/2 inch)

Directions

  1. Rub both sides of steak with oil; sprinkle with Creole seasoning. Grill, covered, over medium heat (or broil 4 in. from heat) 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  2. In a large bowl, combine tomatoes, beans, green onions, cilantro, lemon zest, lemon juice and salt; gently stir in avocado. Cut steak into slices; serve with bean mixture.
<b>Editor's Note: </b> The following spices may be substituted for 3 teaspoons Creole seasoning: 3/4 teaspoon <i>each</i> salt, garlic powder and paprika; and 1/8 teaspoon <i>each</i> dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1 serving: 328 calories, 11g fat (3g saturated fat), 46mg cholesterol, 710mg sodium, 25g carbohydrate (3g sugars, 8g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

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