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Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly.

Source: Diabetic Living Magazine, Spring 2020


Recipe Summary

55 mins
2 hrs 45 mins


Steak & Rub


Instructions Checklist
  • To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.

  • Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.

  • To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.

  • To prepare salad: Combine lettuce, corn, beans, bell pepper, and onion in a large bowl. Add the dressing and toss to coat.

  • Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, cilantro, and pepitas, if using.


To make ahead: Refrigerate dressing (Step 2) for up to 2 days.

Tip: To oil a hot grill grate, soak a paper towel with vegetable oil, hold it with tongs and rub it over the grate. (Do not use cooking spray on a hot grill.)

Nutrition Facts

3 oz. steak + 2 1/2 cups salad
467 calories; protein 36g; carbohydrates 32g; dietary fiber 9g; sugars 7g; fat 22g; saturated fat 5g; cholesterol 83mg; potassium 1054mg; sodium 538mg.