Steak and Avocado Bowl with Cilantro-Lime Vinaigrette

This steak and avocado bowl recipe takes 25 minutes to make. In this recipe, steak and avocado are served over quinoa and greens with a cilantro-lime vinaigrette. I like the taste of lime in vinaigrettes served with steak.

I cook steak in a grill or other large cast-iron skillet over medium-high heat. If I don't have enough room in my skillet to cook all the steak at once, I might have to cook it in batches. Adding too much steak to the skillet will steam the meat instead of searing it. I let the steak rest for 10 minutes after searing each side for 4 to 6 minutes, then slice the steak thinly against the grain.

The blender dressing is easy to make while the steak marinates and has a good consistency for layering other ingredients in the salad bowl without making it feel too heavy, especially when black beans are included in the bowl. Black beans and corn provide added heft to the salad, and red onion provides a spicy flavor. Slice avocado to serve with the salad, it tastes better when added at serving time.

To reduce calories in the salad, replace grain with romaine lettuce in the bowl. Other grain substitutes include brown rice and farro if you don't have quinoa. If you purchased a package of mixed greens, you could use those in place of grain with added cilantro and lime dressing.