Steak Salad with Cafe Rio Dressing

Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.


Steak Marinade:

  • 1 1/2 lbs. flank steak
  • 2 TBSP lime juice
  • 2 TBSP olive oil
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. ground coriander


  • 6 c. mixed salad greens
  • 1 ear sweet corn, sliced off the cob (about 1 c.)
  • 2 c. grape tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 red onion, thinly sliced
  • 1/3 c. pepitas
  • 1/2 c. queso fresco

Cafe Rio Dressing:

  • 1 c. mayonnaise
  • 3/4 c. buttermilk
  • 1 packet/3 TBSP ranch seasoning mix
  • 2 tomatillos, husks removed and cut in half
  • 1 bunch fresh cilantro, roughly chopped
  • 1 jalapeno 
  • 1 TBSP fresh lime juice 
  • 2 garlic cloves


  1. Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
  2. Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
  3. When ready to grill, preheat a clean, oiled grill to medium-high heat.
  4. Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
  5. Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
  6. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.

Steak Salad with Cafe Rio Salad Dressing:

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