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The plated Steak and Tomato salad

Seasoned Steak and Tomato Salad – Mexico Inspired, Made At Home

  • Author: Marie Bostwick
  • Yield: 4 servings 1x


  • 2/3 cup olive oil
  • 2/3 cup of fresh lime juice (about 6 limes, can sub bottled but fresh is best)
  • 1.5 tsp kosher salt
  • ½ tsp fresh ground pepper
  • 1 tsp oregano
  • 1 tsp red pepper flakes
  • 8 oz steak, trimmed of visible fat
  • 4 Roma tomatoes, seeded, quartered, sliced thinly crossways
  • 1 red bell pepper (can sub green, yellow, or orange), cut into quarters, sliced thinly crossways
  • ½ medium red onion, cut in half and sliced very thinly
  • ½ cup chopped fresh cilantro (can sub parsley)
  • 2 cups cooked white rice (can sub brown rice)


  1. In medium bowl, make the dressing by whisking together olive oil, lime juice, salt, pepper, oregano, and red pepper flakes.
  2. Pierce the trimmed steak all over with a fork. Place steak into a zippered plastic bag or shallow bowl, pour half of the dressing over the steak and allow to marinate for at least 4 hours or overnight. Preserve the remaining dressing in the refrigerator to use later in salad.
  3. Preheat the oven to 400. Remove the steak from the marinade and cook in preheated oven to desired degree of doneness.
  4. Remove steak for oven and place on cutting board to rest for 5-10 minutes. Cut into thin slices. Shred the meat, using two forks pulled in opposite directions.
  5. Place shredded steak, thin sliced vegetables, chopped cilantro, and cooked rice into a serving bowl. Pour the remaining dressing over the salad and toss thoroughly.
  6. Can be served immediately or made ahead. Prepared salad will keep for 3-4 days if covered and stored refrigerator. (Removing chilled salad from refrigerator about 30 minutes before serving will improve the flavor.)