Southwestern Ranch Steak Salad

Ingredients

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  16 oz or 454g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Avocado oil

  2 tbsp or 28g

• Ranch dressing

  Salad dressing, reduced fat

  ¼ cup or 60g

• Chili powder

  Spices

  ½ tsp or 1g

• Ground Cumin

  McCormick

  ½ tsp, whole or 1g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Grape tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Cheddar cheese

  1 cup, shredded or 113g

• Avocado

  4 Pack - Tesco

  1 avocado or 100g

Directions

1. Prepare the steak: In a large bowl, season the steak with salt and pepper. Drizzle with 1 tablespoon of oil and stir to coat. Set aside to rest while preparing the remaining ingredients.
2. Make the Southwestern ranch dressing: In a bowl, whisk together the ranch dressing, chili powder, and cumin.
3. Prepare the salad: In a large bowl, place the lettuce, tomatoes, avocado, and cheese. Sat aside
4. In a large skillet, heat the remaining 1 tablespoon oil over high heat. Working in batches if needed, add the steak in a single layer. Cook for 2 to 4 minutes, without moving, until browned not cooked through, stir-fry as needed until it is. Repeat with the remaining beef.
5. Toss the salad with the dressing. Serve slices of steak on top of each portion of salad.