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Guacamole Steak Salad

Course: Salad, Dinner, Lunch
Cuisine: Mexican, Tex Mex
Servings: 4 people
Author: Gaby


For the Meat:

  • 2 limes juiced
  • 2 oranges juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon ground cumin
  • 1/2 jalapeno chopped
  • 1/4 cup cilantro leaves
  • 2 pound skirt or flank steak
  • Salt and freshly ground pepper to taste

For the Salad:

  • 3 large avocados
  • ½ red onion sliced
  • 2 persian cucumbers, sliced
  • ½ - 1 cup cherry tomatoes halved
  • Fresh Cilantro
  • Extra lime wedges
  • 3-4 heads Baby Romaine Lettuce

For the Dressing

  • 1 lemon juiced
  • 2 tablespoons champagne vinegar
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1/3 cup olive oil
  • kosher salt and freshly cracked black pepper to taste


For the Dressing

  • Whisk everything together and season with salt and pepper. Set aside.

For the Steak

  • Combine the ingredients for the marinade and add the steak. Let marinate for 2 hours.
  • Heat an indoor or outdoor grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss-cross grill marks. Cook until medium rare to medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the steak against the grain.

To assemble:

  • Arrange the lettuce on a large platter and drizzle with half the dressing. Add piles of the avocado, cucumbers, onion, halved cherry tomatoes and sliced steak. Drizzle with the remaining dressing and season with salt and pepper. Chives to garnish