Healthy and Hearty Taco Salad

1 1/2 teaspoons ground coriander


1 teaspoon ground cumin

3/4 teaspoon dried oregano

3/4 teaspoon salt

1 (1 1/4-pound) sirloin steak

4 teaspoons extra-virgin olive oil

1 cup whole fresh cilantro leaves

1 cup julienned jícama

2 plum tomatoes, diced

1/3 cup prepared no-sugar-added black-bean salsa

2 tablespoons fresh lime juice

1/2 avocado, cut into 1/2" dice

In a small bowl, stir together the coriander, cumin, oregano, and salt. Rub the mixture into both sides of the steak. In a medium skillet, heat 1 teaspoon of the oil over medium-high. Add the steak and cook for 2 to 3 minutes per side for medium-rare (longer for more well done). Transfer to a cutting board and let stand for 5 minutes. Meanwhile, in a large bowl, combine the cilantro, jícama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

recipe source : here

Melt In Your Mouth Monday  All The Small Stuff