Description
This Southwestern Steak Salad with Lime Vinaigrette is a vibrant and healthy meal featuring grilled flank or skirt steak seasoned with a smoky spice blend, served over mixed greens with cherry tomatoes, corn, black beans, avocado, and crumbled cheese. Topped with a zesty lime vinaigrette and fresh cilantro, this salad delivers bold Tex-Mex flavors perfect for a nutritious dinner or lunch.
Ingredients
Scale
For the Steak and Salad
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels, cooked or grilled
- 1/2 cup black beans, drained and rinsed
- 1/4 cup red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup crumbled feta or cotija cheese
- 1/4 cup chopped fresh cilantro
For the Lime Vinaigrette
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Grill: Preheat a grill or grill pan over medium-high heat to ensure it’s hot enough to sear the steak properly.
- Season the Steak: Rub the flank or skirt steak with olive oil, then evenly coat it with chili powder, cumin, smoked paprika, salt, and black pepper for a flavorful crust.
- Grill the Steak: Place the steak on the grill and cook for 4 to 6 minutes per side, adjusting time based on thickness, until it reaches your desired doneness. Remove from heat.
- Rest and Slice: Let the steak rest for 5 minutes to retain its juices, then slice thinly against the grain for tenderness.
- Prepare the Vinaigrette: In a small bowl, whisk together fresh lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and black pepper until fully combined and emulsified.
- Assemble the Salad: In a large bowl, toss together mixed greens, cherry tomatoes, corn, black beans, sliced red onion, avocado slices, and crumbled cheese.
- Add Steak and Dress: Arrange the sliced steak on top of the salad and drizzle generously with the lime vinaigrette.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the salad and serve immediately for the freshest flavor.
Notes
- For an extra spicy kick, add sliced jalapeños or a pinch of cayenne pepper to the lime vinaigrette.
- You can substitute grilled chicken or shrimp for the steak to vary the protein source.
- Serve the salad with crunchy tortilla strips on the side to add texture.
