Southwest Steak Salad combines grilled marinated steak, crisp romaine, black beans, corn, avocado, and a zesty lime dressing for a hearty yet fresh main course packed with bold flavor and satisfying texture.
Ingredients
1 1/2 pounds flank or skirt steak
2 tablespoons olive oil
2 tablespoons fresh lime juice
3 cloves garlic minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups chopped romaine lettuce
1 cup cherry tomatoes halved
1/2 cup thinly sliced red onion
1 cup black beans rinsed and drained
1 cup grilled or roasted corn kernels
1 avocado sliced
1/2 cup shredded cheddar or crumbled cotija cheese
1/4 cup chopped fresh cilantro
For the Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped cilantro
Salt and pepper to taste
Instructions
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In a bowl whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Coat the steak and marinate in the refrigerator for at least 30 minutes.
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Preheat grill or skillet over medium high heat. Cook steak 4 to 6 minutes per side until desired doneness.
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Transfer steak to a cutting board and rest for 5 to 10 minutes. Slice thinly against the grain.
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Arrange romaine lettuce in a large bowl or platter. Top with tomatoes, onion, black beans, corn, avocado, and cheese.
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In a small bowl whisk dressing ingredients until combined.
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Place sliced steak over the salad and drizzle with dressing just before serving.