Santa Fe Steak Salad

There’s something about a hearty salad that feels like the perfect balance—fresh, colorful, and nourishing, yet still satisfying enough to stand on its own as a full meal. This Steak Salad with Crispy Tortilla Strips and a smoky-sweet Chipotle Honey Vinaigrette does exactly that. It brings together vibrant veggies, creamy cheese, protein-packed beans, and juicy grass-fed steak, all finished with crunchy almond flour tortilla strips that take the whole dish to the next level.

The best part? It’s simple enough for a weeknight dinner, yet impressive enough to serve when you’re hosting. Each bite has layers of flavor: the freshness of crisp lettuce, the richness of steak, the zing of chipotle and lime, and that addictive crunch from the tortilla strips. It’s a salad that proves “healthy” and “hearty” can live deliciously on the same plate.

My Favorite Brands to Use in This Recipe:

• Organic Vegetables– Organic produce is grown without synthetic pesticides or GMOs, preserving natural nutrients and flavors while reducing exposure to toxins. Opting for fresh, organic vegetables ensures you’re getting the cleanest, most nutrient-dense ingredients in every bit
• Chosen Foods Avocado Oil – Made from 100% pure avocados never blended with filler oils and naturally rich in healthy fats and antioxidants. With a high smoke point of 500°F, it’s perfect for everything from roasting to sautéing, without breaking down or turning toxic like some other oils. Plus, it’s a heart-healthy, neutral-tasting option that supports clean, anti-inflammatory cooking.
• Grass Fed Beef – Opt for 100% grass-fed, organic beef for higher omega-3s, better nutrient content, and a cleaner protein source. Unlike conventionally raised beef, which often contains antibiotics and hormones, grass-fed beef is rich in conjugated linoleic acid (CLA), antioxidants, and essential vitamins like B12 and iron. The higher omega-3 fatty acid content supports heart health, brain function, and reduced inflammation, making it a superior choice for those looking to improve overall wellness. Additionally, grass-fed beef is more sustainable and environmentally friendly, as it comes from cattle that graze naturally rather than being fed grain-based diets.
• Siete Foods Almond Tortillas: Made with almond flour, making them completely grain-free and gluten-free. Unlike conventional tortillas made with refined wheat flour, Siete’s tortillas avoid inflammatory grains and deliver a nutrient-rich alternative. Siete Foods is committed to clean eating, which means their almond tortillas are free from: Artificial preservatives, Hydrogenated oils, Synthetic flavors and colors

Santa Fe Steak Salad

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Prep TimePrep Time 5 minutes minutes

Cook TimeCook Time 10 minutes minutes

Ingredients  

For the Salad:

• 1 large Head Organic Lettuce
• 1 cup Cherry Tomatoes
• 1 cup Black Beans
• 1 cup Corn
• 1 cup Red Onion
• 1 cup Mexican Cheese
• 1/2 cup Avocado Oil (for the Tortilla Strips)
• 4 Siete Foods Almond Flour Tortillas (for the Tortilla Strips)
• 1 lb Grass Fed Steak

Chipotle Honey Vinaigrette

• 1/2 cup Olive Oil
• 3 tbsp Rice Vinegar
• 2 tbsp Dijon Mustard
• 2 tbso Chipotle in Adobo Sauce (just the sauce)
• 1 tsp Oregano
• 5 tbsp Honey
• Juice of Whole Lime

Instructions 

1. Rinse and drain the black beans and corn. Set aside to drain well.
2. Halve the cherry tomatoes. Thinly slice the red onion. Tear or chop the lettuce into bite-size pieces and place in a large bowl.
3. Grate the Mexican cheese if not pre-shredded.
4. Pat the steak dry with paper towels; season both sides generously with salt and pepper (about 1 tsp salt + ½–1 tsp black pepper total, or to taste).
5. In a jar or bowl combine: ½ cup olive oil, 3 tbsp rice vinegar, 2 tbsp Dijon mustard, 2 tbsp chipotle in adobo (sauce only), 1 tsp oregano, 5 tbsp honey, and the juice of 1 lime.

   Close the jar and shake vigorously (or whisk in a bowl) until emulsified. Taste and adjust: more honey for sweetness, more vinegar or lime for brightness, or a pinch of salt if needed.
6. Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add a tablespoon of oil or a tiny smear of butter.

   Sear the steak 3–5 minutes per side for medium-rare (times depend on thickness). For medium, add ~1–2 minutes per side. Use a meat thermometer if you have one: 125–130°F for medium-rare, 135°F for medium.

   Remove steak to a cutting board and let rest 5–10 minutes before slicing (this keeps it juicy).
7. Stack the 4 almond-flour tortillas and cut into thin strips (about ¼" wide).

   Pour the ½ cup avocado oil into a skillet to a depth of about 1/8–1/4" and heat over medium until shimmering.

   Fry strips in batches, stirring occasionally, until golden and crisp (1–3 minutes). Remove with a slotted spoon to a paper towel–lined plate and salt lightly while hot.
8. In the large bowl with lettuce, add: cherry tomatoes, drained black beans, corn, sliced red onion, and Mexican cheese.

   Add about ⅔ of the vinaigrette and toss gently to coat (reserve some vinaigrette for drizzling). Taste and add more vinaigrette or salt/pepper if needed.
9. Thinly slice the rested steak against the grain. Arrange slices atop the tossed salad.

   Scatter the crispy tortilla strips over the salad. Drizzle remaining vinaigrette over the steak and strips, or serve extra on the side.