Taco Steak Salad w/ Ginger Lime Dressing


Special Diet Notes: Taco Steak Salad Recipe

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.

For vegetarian / vegan: omit the steak or replace with black beans.

Taco Steak Salad w/ Ginger Lime Dressing
Prep time
Cook time
Total time
This wonderful dinner salad was created and photographed by Elena Rosemond at Fit Fare.
Serves: 2 servings
  • ½ jalapeño*
  • ½ red onion
  • 1 cucumber, peeled
  • 1 avocado, peeled and pitted
  • 4 cups mixed greens
  • 4 ounces lean steak
  • 4 tablespoon fresh cilantro
  • 4 tablespoons lime juice
  • ½ lime, peeled
  • 1 tablespoon chipotle chile powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 1 garlic clove
  • Tortilla chips, to garnish
For the dressing:
  • 1 garlic clove
  • 1 tablespoon fresh ginger
  • 4 tablespoons lemon juice
  • ¼ cup lime juice
  • ½ cup olive oil
  • 1 teaspoon Dijon mustard
  • Salt & pepper
  1. Begin by mincing your garlic for the rub. Mix it with the chipotle, cayenne, cinnamon, and some s&p. Rub each side of your steak, and let it sit for 15 minutes or so. Cook steak for 5-7 minutes on each side.
  2. While your steak is cooking, dice jalapeño, cilantro, avocado, cucumber, and onion. Toss these ingredients together with the lime juice. This is your salsa.
  3. When your steak has cooked to a good medium rare, remove it from heat and chunk it. Then, return it to the pan and sauté for an additional 3 minutes.
  4. To make your dressing, finely chop garlic and ginger, and mix with remaining ingredients. It’s totally fine to whisk by hand, but if you like a smoother, more incorporated dressing you can also blend it in the food processor.
  5. To serve, place 2 cups mixed greens on each dish. Top with salsa, steak, and then the fresh limes. Drizzle dressing over, garnish with tortilla chips, and serve.
*How much jalapeño to use really depends on the season. In winter, when jalapeños are more mild, you can use a whole pepper. However, as the weather warms, scale back the amount of jalapeño in the dish so that it’s STRONG flavor doesn’t overwhelm the rest of the salsa.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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