Steak and Spinach Salad with Avocado Dressing

Premium sirloin gets a little pep in its step from ground cumin, creamy-yet-zesty avocado yogurt dressing, crunchy pepitas, and a crisp bed of baby spinach. Fresh, spunky, savory, and satisfying, all in one dish.

Serves 6-8

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 1 package Swift Premium Sirloin Flap
  • 1 tablespoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 large ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons chopped chives plus additional for garnish
  • Juice of 1 large lime
  • Pinch cayenne
  • 12 cups baby spinach
  • 1/4 cup roasted pumpkin seeds


  1. Preheat a grill and rub the grates with oil. Rub the steak with cumin and salt and pepper.
  2. In a blender, combine the avocado, yogurt, chives, lime juice, cayenne, 2-3 tablespoons water and season with salt and pepper. Blend until smooth. Transfer to a bowl.
  3. Grill the steak over high heat about 8-10 minutes per side. Remove to a cutting board and let rest 5 minutes.
  4. Divide the spinach between 6 serving plates. Slice the steak into 1/2-inch pieces across the grain and place over the spinach. Sprinkle with chives and pumpkin seeds. Serve with the avocado dressing on the side.