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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
  • 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.
Nutrition Facts
1 each: 290 calories, 16g fat (4g saturated fat), 49mg cholesterol, 555mg sodium, 10g carbohydrate (4g sugars, 3g fiber), 27g protein.

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Average Rating:
  • hbaseley
    Jul 21, 2013

    I really wonder if there is a misprint - 3 oz of baby spinach per serving was a MOUNTAIN of spinach on the plate. Subsequently, there wasn't even close to enough dressing, so this salad really lacked flavor. If someone else tries it, I would cut the amount of spinach in half and recommend using Montreal steak seasoning rubbed on the steak to give it some flavor. The only thing I liked about this salad was the dressing.