Description
A refreshing and flavorful Southwestern Steak Salad featuring grilled flank steak, fresh vegetables, black beans, and a zesty lime vinaigrette. Perfect for a healthy and satisfying meal packed with protein and vibrant colors.
Ingredients
Scale
Steak and Salad
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup crumbled cotija or feta cheese
Lime Vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat and Season Steak: Preheat a grill or grill pan to medium-high heat. Rub the flank steak evenly with olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper to ensure the flavors are well absorbed.
- Grill the Steak: Place the steak on the hot grill and cook for 4–5 minutes per side for medium-rare, or longer depending on your preferred doneness. This will give the steak a nice char and juicy interior.
- Rest and Slice Steak: Remove the steak from the grill and let it rest for 5 minutes. This resting period allows the juices to redistribute. After resting, slice the steak thinly against the grain for maximum tenderness.
- Prepare the Salad: While the steak rests, in a large bowl combine the chopped romaine lettuce, halved cherry tomatoes, black beans, corn kernels, sliced avocado, thinly sliced red onion, and crumbled cotija or feta cheese.
- Make the Lime Vinaigrette: In a small bowl or jar, whisk together olive oil, fresh lime juice, honey, Dijon mustard, minced garlic, salt, and black pepper until the dressing is smooth and emulsified.
- Assemble and Serve: Drizzle the lime vinaigrette over the salad and toss gently to combine all ingredients. Top the salad with the sliced grilled steak and serve immediately for a fresh, satisfying dish.
Notes
- You can substitute skirt steak or sirloin if flank steak is unavailable.
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the vinaigrette.
- This salad is also delicious with grilled chicken or shrimp as alternatives to steak.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southwestern
