Ingredients
For the Steak and Vegetables
- 1 pound sirloin steak (left to sit at room temperature for 30 minutes prior to cooking)
- 1 red bell pepper (cut into large planks, stem and seeds removed)
- 1 yellow bell pepper (cut into large planks, stem and seeds removed)
- 1 poblano pepper (cut into large planks, stem and seeds removed)
- 1 red onion (sliced into 1/2-inch thick rings)
- 2 teaspoons olive oil (divided)
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
For the Dressing
- ¼ cup extra virgin olive oil
- Juice of 2 large limes
- 1½ teaspoons honey
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Garnish
- 5 cups chopped romaine hearts
- 5 ounces avocado (diced, about 1 medium avocado)
- Cilantro leaves (for garnish)
Instructions
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, lime juice, honey, ground cumin, kosher salt, and black pepper until well combined. Set aside to let the flavors meld.
- Prepare the Steak: Lightly spray the sirloin steak with olive oil and season both sides evenly with 1 teaspoon kosher salt, freshly ground black pepper, and 1 teaspoon cumin. Let it sit briefly if not already done so.
- Prepare the Vegetables: In a mixing bowl, add the red and yellow bell peppers, poblano pepper planks, and red onion rings. Drizzle with the remaining 2 teaspoons of olive oil and toss gently to coat, being careful not to separate the onion rings.
- Grill the Steak: Preheat the grill to medium-high heat and lightly oil the grates. Place the steak on one half of the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 125°F for medium rare. Remove the steak from the grill and let it rest for 10 minutes to retain its juices.
- Grill the Vegetables: While the steak rests, place the peppers and onion on the other side of the grill in an even layer. Cook for about 10 minutes, turning as needed, until the vegetables are charred in spots and tender. Remove and let cool until easy to handle.
- Assemble the Salad: Slice the grilled peppers into strips and place them on a bed of chopped romaine. Separate the onion slices into individual rings and arrange on top of the peppers. Slice the rested steak thinly against the grain and lay over the vegetables.
- Garnish and Serve: Top the salad with diced avocado and fresh cilantro leaves. Drizzle the prepared lime-cumin dressing evenly over the entire salad before serving.
Notes
- Allow steak to rest after grilling to keep it juicy and tender.
- Use medium-high heat but avoid too high to prevent burning the vegetables before they soften.
- Adjust lime juice and honey in the dressing to your taste preference for acidity and sweetness.
- Leftover steak and vegetables can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For a spicier kick, add sliced jalapeños or a sprinkle of chili powder to the vegetables before grilling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten Free
