Cafe Rio Steak Salad includes cilantro lime rice, black beans, steak, pico de gallo, and guacamole, and cilantro ranch dressing.
If you love Cafe Rio as much as we do, you will love this Cafe Rio Steak 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.
Every single part of this Cafe Rio Steak 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.
Recipe Ingredient Notes
To make this Cafe Rio steak salad, you will need the following ingredients:
Cilantro Lime Rice Ingredients
- 1 cup rice, uncooked
- 1 tsp butter
- 2 tsp garlic, minced
- 1 tsp lime juice, freshly squeezed
- 1 can chicken broth, 15-oz can
- 1 cup water
- 2 tbsp sugar
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp cilantro, fresh and chopped
Black Beans Ingredients
- 2 tbsp olive oil
- 2 tsp garlic, minced
- 1 tsp ground cumin
- 1 can black beans, 15-oz, rinsed and drained
- 1 cup tomato juice
- 1 ½ tsp salt
- 2 tbsp cilantro, fresh and chopped
Steak Marinade Ingredients
- ¼ cup honey
- ¼ cup soy sauce
- ⅛ cup lemon juice
- ½ tsp ground ginger
- 1 tsp garlic, fresh and crushed
- 2 lbs steak, sliced about ½” thick
Pico De Gallo Ingredients
- 2 medium tomatoes, diced
- 1 red onion, finely chopped
- ½ jalapeño, seeded and chopped
- 2-3 springs fresh cilantro, finely chopped
- 1 green onion, finely chopped
- 1 juice of one fresh lime
- 2 cloves garlic, freshly minced
- 1 tsp salt
- ½ tsp ground pepper
Guacamole Ingredients
- 2 avocados
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 1 tomato, chopped
- 1 juice of one fresh lime
- salt and pepper, to taste
Cilantro Ranch Dressing Ingredients
- 1 packet Traditional Hidden Valley Ranch mix, not buttermilk
- 1 cup mayonnaise
- 1 cup buttermilk
- 2 tomatillos, husks removed
- ½ bunch cilantro
- 1 tsp garlic, minced
- 1 juice of one fresh lime
- 1 jalapeño
Salad Assembly Ingredients
- 6 flour tortillas
- 1 bunch romaine lettuce, chopped
- ½ cup sour cream, for topping
- 2 tbsp parmesan cheese, for topping (can use Cojita)
- 1 cup tortilla strips, for topping
- ¼ cup cilantro, chopped
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Cafe Rio Steak Salad
Cilantro Lime Rice 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 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 Instructions
- In a medium Tupperware container or resealable 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 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 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 Instructions
- Mix all ingredients together in a blender.
Salad Assembly 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.
Enjoy More Delicious Green Salads
Want to add more veggies to your meals? Browse our comprehensive list of salad recipes.
- Antipasto Salad
- Apple Cranberry Walnut Green Chopped Salad
- Broccoli Salad
- California Salad with Raspberry Vinaigrette Dressing
- Caprese Salad
- Chicken Salad with Eggs
- Copycat Panera Asian Sesame Chicken Salad
- Greek Tossed Salad
- Green Garden Salad
Cafe Rio Steak Salad Recipe
Cafe Rio Steak Salad includes six components: cilantro lime rice, black beans, steak, pico de gallo, and guacamole, and cilantro ranch dressing.
Serving servings
Ingredients
Cilantro Lime Rice
- 1 cup rice, uncooked
- 1 tsp butter
- 2 tsp garlic, minced
- 1 tsp lime juice, freshly squeezed
- 1 can chicken broth, 15-oz can
- 1 cup water
- 2 tbsp sugar
- 1 tbsp lime juice, freshly squeezed
- 2 tbsp cilantro, fresh and chopped
Black Beans
- 2 tbsp olive oil
- 2 tsp garlic, minced
- 1 tsp ground cumin
- 1 can black beans, 15-oz, rinsed and drained
- 1 cup tomato juice
- 1 ½ tsp salt
- 2 tbsp cilantro, fresh and chopped
Steak Marinade
- ¼ cup honey
- ¼ cup soy sauce
- ⅛ cup lemon juice
- ½ tsp ground ginger
- 1 tsp garlic, fresh and crushed
- 2 lbs steak, sliced about ½" thick
Pico De Gallo
- 2 medium tomatoes, diced
- 1 red onion, finely chopped
- ½ jalapeño, seeded and chopped
- 2-3 springs fresh cilantro, finely chopped
- 1 green onion, finely chopped
- 1 juice of one fresh lime
- 2 cloves garlic, freshly minced
- 1 tsp salt
- ½ tsp ground pepper
Guacamole
- 2 avocados
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 1 tomato, chopped
- 1 juice of one fresh lime
- salt and pepper, to taste
Cilantro Ranch Dressing
- 1 packet Traditional Hidden Valley Ranch mix, not buttermilk
- 1 cup mayonnaise
- 1 cup buttermilk
- 2 tomatillos, husks removed
- ½ bunch cilantro
- 1 tsp garlic, minced
- 1 juice of one fresh lime
- 1 jalapeño
Salad Assembly
- 6 flour tortillas
- 1 bunch romaine lettuce, chopped
- ½ cup sour cream, for topping
- 2 tbsp parmesan cheese, for topping (can use Cojita)
- 1 cup tortilla strips, for topping
- ¼ cup cilantro, chopped
Instructions
Cilantro Lime Rice
- 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
- 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
- In a medium Tupperware container or resealable 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
- 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
- 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
- Mix all ingredients together in a blender.
Salad Assembly
- 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
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. 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
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