Southwestern Steak Salad

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Are you looking for a tasty and filling meal that’s perfect for summer? A Southwestern steak salad might be just what you need. This dish combines juicy grilled steak with fresh veggies, black beans, corn, and a zesty dressing for a flavor-packed meal.

You’ll love how easy it is to make this salad. The steak can be grilled or pan-seared, and you can customize the toppings to your liking. Add some avocado for creaminess, or sprinkle on some crunchy tortilla strips for extra texture. With its mix of protein, fiber, and vitamins, this salad is both delicious and nutritious.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need for a tasty Southwestern Steak Salad:

• 1 pound flank or skirt steak (sub: sirloin or ribeye)
• 2 cups mixed greens (sub: romaine or spinach)
• 1 cup corn kernels, fresh or frozen
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped (sub: parsley)

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice (sub: lemon juice)
• 1 tsp honey (sub: agave nectar)
• 1/2 tsp cumin
• Salt and pepper to taste

Optional toppings:

• Crumbled cotija cheese (sub: feta)
• Tortilla strips (sub: crushed tortilla chips)
• Sliced jalapeños for extra heat

You can easily customize this salad to your taste. Try adding black beans, roasted peppers, or swap the steak for grilled chicken or shrimp.

Instructions

Grab your skirt steak and rub it with fajita seasoning. Cut it into 10-12 inch pieces if needed.

Heat olive oil in a large skillet over medium-high heat. Cook the steak for 2-3 minutes per side, turning it 45 degrees halfway through each side for nice grill marks.

While the steak cooks, prep your salad ingredients. Chop romaine lettuce, slice avocado, and get your toppings ready.

Let the steak rest for a few minutes, then slice it against the grain.

Assemble your salad bowls. Start with a bed of romaine and cilantro. Add the steak slices, avocado, and your favorite toppings like tomatoes and peppers.

Drizzle with a zesty lime vinaigrette or chipotle cream dressing. Sprinkle some crunchy tortilla strips on top for extra texture.

Give your salad a gentle toss and dig in! You’ve just made a delicious Southwestern steak salad.

Tips, Tricks & Storing

Want to make the best Southwestern steak salad? Try these simple tips:

Rub your steak with fajita seasoning before cooking. This adds tons of flavor without much effort.

For extra-tender meat, let the steak rest 5-10 minutes after cooking before slicing it.

Cut the steak against the grain into thin strips. This makes each bite easier to chew.

Add some crunch with tortilla strips or crushed corn chips on top.

Make extra dressing and store it in the fridge. It’ll keep for up to a week in an airtight container.

Got leftover steak? Store it separately from the salad greens. This keeps everything fresh longer.

Pack components separately if taking this for lunch. Assemble just before eating to avoid soggy greens.

Try grilling corn on the cob, then cutting off the kernels to add smoky flavor to your salad.