Southwestern Steak Salad
Here's a delicious recipe for a Southwestern Steak Salad that's hearty, flavorful, and easy to make. This salad combines perfectly seared steak with fresh veggies, black beans, corn, and a zesty lime dressing.
Ingredients
**For the Steak Marinade:**
- 1 lb flank steak or skirt steak
- 2 tbsp olive oil
- 1 tbsp lime juice (about half a lime)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
**For the Salad:**
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or grilled)
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija cheese (optional)
- Tortilla strips or crushed tortilla chips (optional, for crunch)
**For the Lime-Cilantro Dressing:**
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp honey or agave (optional)
- Salt and pepper to taste
Instructions
1. Marinate the Steak:
- In a small bowl, mix olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the marinade over the steak and let it sit for at least 30 minutes (or up to 2 hours in the fridge for extra flavor).
2. Cook the Steak:
- Heat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare (or adjust to your preferred doneness).
- Let the steak rest for 5 minutes, then slice it thinly against the grain.
3. Prepare the Dressing:
- In a jar or bowl, combine olive oil, lime juice, apple cider vinegar, minced garlic, chopped cilantro, honey or agave, and salt and pepper.
- Shake or whisk until the dressing is well combined.
4. Assemble the Salad:
- In a large bowl, layer the romaine lettuce, cherry tomatoes, red onion, black beans, corn, and avocado slices.
- Add the sliced steak on top, then sprinkle with fresh cilantro, cotija cheese, and tortilla strips or chips if desired.
- Drizzle the lime-cilantro dressing over the salad and toss lightly to combine.
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This recipe serves about 2-3, but it can easily be doubled for a larger group.
