Cafe Rio Steak Salad

If you love Cafe Rio as much as we do, you will LOVE this salad. Being more than and hour away from the nearest Cafe Rio, this ALWAYS fills the void until I can visit again.

This recipe is about 5 recipes in one, but it is well worth it. We like to make it in bulk and serve it at get-togethers and family functions. (You’ll also love our Cafe Rio Sweet Pork Copycat, too).

Every single part of this salad is made special, and delicious. Even the rice. It’s not ordinary rice, it’s Cilantro Lime Rice, and there is a big difference.

All of these recipes are pretty simple and come together pretty quickly.

They also feed a crowd, so this is perfect for family reunions, Sunday dinners, etc. It’s the perfect dish, and its so delicious and simple. You will love the flavor combination.

all the parts of a cafe rio steak salad:

Cilantro Lime Rice:
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins

Ingredients:
1 cup uncooked rice
1 teaspoon butter or margarine
2 teaspoons minced garlic
1 teaspoon freshly squeezed lime juice
1 (15 oz) can chicken broth
1 cup water
1 Tablespoon freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons fresh chopped cilantro

Instructions:
In a saucepan combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth and water. Bring to a boil. Cover and cook on low 15?20 minutes, until rice is tender. Remove from heat. In a small bowl combine 1 tablespoon lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Black Beans:
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins

Ingredients:
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon ground cumin
1 (15 oz) can black beans, rinsed and drained
1 cup tomato juice
1 1/2 teaspoons salt
2 Tablespoons fresh chopped cilantro

Instructions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it (about 2?3 minutes). Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Steak Marinade:
Prep time: 40 mins (includes marinade time)
Cook time: 10 mins
Total time: 50 mins

Ingredients:
1/4 cup honey
1/4 cup soy sauce
1/8 cup lemon juice
1/2 teaspoon ground ginger
1 teaspoon fresh garlic, crushed
1-2 lbs steak, sliced about 1/2″ thick (any cut will do ? the longer you marinade, the better it gets).

Instructions:
In a medium Tupperware container or re?sealable bag, whisk together honey, soy sauce, lemon juice, ginger and garlic. Add in steak, and mix until coated. Marinade for at least 30 minutes (sometimes I’ll even let it sit overnight for great flavor). Grill over medium heat until steak pieces reach desired doneness.

Pico De Gallo:
Prep time: 40 mins (includes refrigeration time)
Total time: 40 mins

Ingredients:
2 medium tomatoes, diced
1 red onion, finely chopped
1/2 jalapeño, seeded or chopped (more or less, depending on how hot you like it)
2-3 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1-2 cloves freshly minced garlic
juice of one lime
1 teaspoon salt
1/2 teaspoon fresh ground pepper

 Instructions:
Combine tomato, onions, jalapeño, garlic, and cilantro. Season with salt and pepper. Stir until evenly distributed. Refrigerate for at least 30 minutes before serving.

Guacamole:
Prep time: 40 mins (includes chill time)
Total time: 40 mins

Ingredients:
2 avocados
1 small onion, finely chopped
1 teaspoon minced garlic
1 ripe tomato, chopped
juice of 1 lime
salt and pepper, to taste

Instructions:
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with any remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Cilantro Ranch Dressing:

Prep time: 5 mins
Total time: 5 mins

Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 cup mayonnaise
1 cup buttermilk
2 tomatillos, husk removed and diced
1/2 bunch of fresh cilantro
1 teaspoon minced garlic
juice of 1 lime
1 jalapeño (more or less depending on how hot you like it)

Instructions:
Mix all ingredients together in a blender.

watch how to make a similar recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

These Steak Burrito Bowls are extremely delicious and super easy to make. Watch how simple they are to make, here:

looking for more copycat recipes? here are a few of our favorite:

• Copycat PF Chang’s Chicken Lettuce Wraps
• Copycat Hug Hes Chicken Pasta Salad
• Copycat PF Chang’s Mongolian Beef
• Healthier Orange Julius Copycat
• Copycat Pineapple Lumpia

Serves: 6 people

CAFE RIO STEAK SALAD

This Steak Salad tastes just like the real deal! It's the perfect restaurant recipe to enjoy from the comfort of your own home - no take out necessary!

Prep Time 3 hrs

Total Time 3 hrs

Print Pin

Ingredients

• 6 flour tortillas
• 1 cup cilantro lime rice (see recipe)
• 2 cups black beans (see recipe)
• 2 lbs steak (see recipe)
• 1 bunch romaine lettuce chopped
• 1 cup pico de gallo (see recipe)
• 1 cup guacamole (see recipe)
• ½ cup sour cream for topping
• 2 Tablespoons parmesan cheese for topping (can use Cojita)
• 1 cup tortilla strips for topping
• ¼ cup cilantro chopped
• cilantro lime dressing (see recipe)

Instructions

• Take one flour tortilla and place on the bottom of bowl or plate.
• Top with rice, then beans, and then the steak.
• Add romaine lettuce.
• Top with pico, guacamole, and sour cream.
• Sprinkle with Parmesan cheese, tortilla strips, and cilantro.
• Serve with cilantro lime dressing.

Notes

his recipe is about 5 recipes in one, but it is well worth it. We like to make it in bulk and serve it at get-togethers and family functions.These feed a crowd, so this is perfect for family reunions, Sunday dinners, etc. 

Nutrition

Calories: 741 kcal · Carbohydrates: 66 g · Protein: 42 g · Fat: 35 g · Saturated Fat: 13 g · Cholesterol: 103 mg · Sodium: 614 mg · Potassium: 925 mg · Fiber: 9 g · Sugar: 6 g · Vitamin A: 456 IU · Vitamin C: 7 mg · Calcium: 113 mg · Iron: 5 mg

Recipe Details

Course: Main Course

Cuisine: Mexican

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