Southwest Flank Steak Salad
Why make this recipe
Southwest Flank Steak Salad is a delicious and nutritious choice for lunch or dinner. This dish brings together the bold flavors of grilled steak with fresh vegetables, making it not only tasty but also filling. It’s perfect for warm days, picnics, or whenever you want a light meal. Plus, it’s quick to prepare, taking only about 30 minutes from start to finish.
How to make Southwest Flank Steak Salad
Making this salad is easy and enjoyable. First, you will grill the flank steak to your desired doneness. While the steak rests, you can prepare the salad by mixing together all the fresh ingredients. In no time, you’ll have a colorful and tasty meal ready to serve.
Ingredients:
- 1 pound flank steak
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (fresh or canned)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- Lime wedges for serving
Directions:
- Preheat your grill or stovetop grill pan over medium-high heat.
- Rub the flank steak with olive oil, cumin, salt, and pepper.
- Grill the steak for about 6-7 minutes per side for medium-rare, or until desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- In a large bowl, combine the mixed salad greens, tomatoes, avocado, corn, black beans, red onion, and cilantro.
- Slice the grilled flank steak and place it on top of the salad.
- Squeeze fresh lime juice over the salad and serve immediately.
How to serve Southwest Flank Steak Salad
Serve this salad in large bowls for a beautiful presentation. You can add extra lime wedges on the side for those who prefer a bit more tang. It pairs well with your favorite dressing, though it’s delicious enough to enjoy on its own.
How to store Southwest Flank Steak Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the meat separate from the salad ingredients to maintain freshness. Use the salad within 1-2 days for the best taste.
Tips to make Southwest Flank Steak Salad
- Make sure to let the steak rest before slicing to keep it juicy.
- For added flavor, marinate the steak for a few hours before grilling.
- You can adjust the spice level by adding jalapeños or using a spicy dressing.
Variation
Feel free to customize this salad by adding other ingredients like bell peppers, radishes, or even cheese. You can also swap the flank steak for grilled chicken or tofu for a different taste.
FAQs
1. Can I use a different type of meat?
Yes, you can use chicken, shrimp, or even a plant-based protein if you prefer.
2. Can I make this salad ahead of time?
You can prepare the salad ingredients ahead of time but keep the dressing and meat separate until you are ready to serve for best freshness.
3. How do I make it vegetarian?
You can skip the steak altogether and use extra beans or a plant-based protein like tempeh or chickpeas for a filling vegetarian option.
Southwest Flank Steak Salad
Ingredients
Method
- Preheat your grill or stovetop grill pan over medium-high heat.
- Rub the flank steak with olive oil, cumin, salt, and pepper.
- Grill the steak for about 6-7 minutes per side for medium-rare, or until desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain.
- In a large bowl, combine the mixed salad greens, tomatoes, avocado, corn, black beans, red onion, and cilantro.
- Slice the grilled flank steak and place it on top of the salad.
- Squeeze fresh lime juice over the salad and serve immediately.
Notes
