Southwest Steak Salad

By BearForce

The flavors of the Southwest shine in this beef tenderloin salad. Fresh greens, corn, jicama and cilantro form with avocado dressing form a bed for the steak.

Ingredients

• 2(6-ounce)2 (6-ounce) beef tenderloin steaks
• 1/2teaspoon1/2 teaspoon salt, divided
• 1/4teaspoon1/4 teaspoon freshly ground black pepper
• 1cup1 cup avocado, chopped
• 1/2cup1/2 cup fat-free Greek-style yogurt
• 1/4cup1/4 cup freshly squeezed lime juice
• 1/2teaspoon1/2 teaspoon ground cumin
• 6cups6 cups mesclun or mixed greens
• 11 tomato, chopped
• 1small1 small (8-ounce) jicama, peeled and cut into thin strips
• 1cup1 cup frozen corn kernels, thawed
• 1/4cup1/4 cup fresh cilantro leaves

Preparation

Step 1

Sprinkle the steaks with 1/4 teaspoon of the salt and the pepper.

Heat a large heavy skillet coated with cooking spray over medium-high heat. Add steaks and cook 10 minutes for medium-rare or to the desired doneness, turning once. Place steaks on a plate. Let stand 15 minutes. Slice.

Meanwhile, combine the avocado, yogurt, lime juice, cumin, and remaining 1/4 teaspoon salt in a blender or a food processor fitted with a metal blade. Process until smooth.

Combine greens, tomato, jicama, corn and cilantro in a large bowl. Toss with the avocado dressing.

Divide salad among 4 plates and top each with an equal portion of steak.