Southwest Steak Salad
Hearty salad with grilled steak, black beans, corn, avocado, and a zesty lime dressing. A satisfying and protein-packed meal.
Ingredients
- 1 lb flank or skirt steak
- 1 tbsp taco seasoning
- 6 cups romaine lettuce, chopped
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels, fresh or thawed frozen
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice, fresh
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 cup tortilla strips
Instructions
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1
Season 1 lb flank or skirt steak with 1 tbsp taco seasoning on both sides.
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2
Grill the steak over medium-high heat for 4-5 minutes per side for medium-rare, or to your desired doneness.
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3
Let the steak rest for 5 minutes, then slice thinly against the grain.
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4
In a large bowl, arrange 6 cups chopped romaine lettuce as the base.
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5
Top with 1 cup rinsed and drained black beans, 1 cup fresh or thawed frozen corn kernels, 1 diced avocado, 1 cup halved cherry tomatoes, and 1/2 thinly sliced red onion.
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6
Arrange the sliced steak on top of the salad.
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7
In a small bowl, whisk together 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, and a pinch of salt and pepper.
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8
Drizzle the dressing over the salad.
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9
Garnish with 1/4 cup chopped fresh cilantro and 1/2 cup tortilla strips.
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10
Serve immediately.