Salsa Verde Ranch Steak
Romaine with Cilantro-Lime Vinaigrette
Wine Recommendation
Sterling Vintner's Collection Cabernet Sauvignon
Ingredients
- 1½ lb flank steak, halved crosswise
- 1 tsp salt, divided
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 lime
- 1 avocado, halved
- 1 cup tomatillo salsa (or salsa verde)
- ½ cup whole milk
- ¼ cup roasted garlic mayonnaise
- ¼ cup sour cream
Instructions
- Sprinkle steak with ¾ tsp salt and pepper. Cook, in batches, in hot oil in a cast-iron or nonstick skillet over medium-high heat 4 minutes per side or to desired doneness. Remove from skillet. Let stand 5 minutes before slicing.
- Meanwhile, grate zest and squeeze juice from lime. Process lime juice, lime zest, avocado, salsa, milk, mayonnaise, sour cream, and ¼ tsp salt in a blender until smooth. Serve sauce over steak.
Side Dish Ingredients
- ¼ cup fresh cilantro leaves
- 5 Tbsp extra virgin olive oil
- 1½ Tbsp lime juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup grape tomatoes, halved
- 4 cups chopped romaine lettuce
Side Dish Instructions
- Process cilantro, oil, lime juice, salt, and pepper in a blender or food processor until smooth. Sprinkle tomatoes over lettuce; drizzle with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
110
|
480
|
| Fat (g) | 27 | 11 | 38 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 639 | 84 | 723 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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