Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.