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.
Serving6 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 Tablespoon sugar
- 1 Tablespoon lime juice, freshly squeezed
- 2 Tablespoon cilantro, fresh and chopped
Black Beans
- 2 Tablespoon 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 Tablespoon 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 avocado
- 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 Tablespoon 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