Southwestern Steak Salad
Savor the bold, zesty flavors of the Southwest with this vibrant Southwestern Steak Salad! This recipe pairs perfectly seared ribeye or flank steak, seasoned with a smoky blend of chili powder, cumin, and paprika, with a crisp base of romaine lettuce and an array of colorful toppings like cherry tomatoes, creamy avocado, sweet corn, and tangy red onion. Protein-packed black beans and a refreshing lime-cilantro dressing tie it all together for a wholesome, flavor-packed meal. Whether you’re serving it as a hearty lunch or a light dinner, this salad is the ultimate combination of healthy and indulgent. Optional crumbled cotija or feta cheese adds a touch of creaminess that takes this dish to the next level. Ready in just 30 minutes, it’s an easy, gluten-free crowd-pleaser that’s as stunning to look at as it is to eat!
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Recipe Information
Ingredients
- 1 lb Ribeye or flank steak
- 3 tbsp Olive oil
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes, halved
- 1 cup Black beans, rinsed and drained
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 Avocado, diced
- 0.5 Red onion, thinly sliced
- 2 tbsp Fresh cilantro, chopped
- 3 tbsp Lime juice
- 1 tsp Honey
- 1 clove Garlic, minced
- 0.25 cup Crumbled cotija or feta cheese (optional)
Instructions
In a small bowl, mix together chili powder, cumin, garlic powder, paprika, salt, and black pepper.
Rub the spice mixture onto both sides of the steak, pressing it into the meat evenly.
Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium-high heat. Once hot, add the steak and cook for 4-6 minutes per side for medium-rare (or cook to your preferred level of doneness).
Remove the steak from the heat, cover loosely with aluminum foil, and let rest for 5 minutes. Then, slice the steak thinly against the grain.
While the steak rests, prepare the salad dressing by whisking together lime juice, 1 tablespoon olive oil, honey, minced garlic, and half of the chopped cilantro in a small bowl. Set aside.
In a large salad bowl, combine romaine lettuce, cherry tomatoes, black beans, corn, diced avocado, red onion, and the remaining cilantro.
Toss the salad with the prepared lime-cilantro dressing until evenly coated.
Divide the salad onto plates or bowls. Top each serving with the sliced steak and sprinkle optional crumbled cotija or feta cheese over the top.
Serve immediately and enjoy your Southwestern Steak Salad!
Nutrition Facts
Calories |
2596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 27.1 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 461 mg | 35% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4369 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
