Southwest Flank Steak Salad

Why make this recipe

Southwest Flank Steak Salad is a perfect dish for busy weeknights or casual gatherings. It is packed with protein, fresh veggies, and bold flavors. The combination of grilled flank steak with a variety of colorful ingredients makes the salad not only tasty but also visually appealing. Plus, it’s a great way to use up leftover steak or fresh produce. You’ll enjoy a healthy meal that’s easy to prepare and sure to impress.

How to make Southwest Flank Steak Salad

Making Southwest Flank Steak Salad is straightforward. Here’s how to do it:

Ingredients:

• 1 lb flank steak
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• Cilantro for garnish
• Southwest dressing (homemade or store-bought)

Directions:

1. Preheat the grill to medium-high heat. Season the flank steak with olive oil, salt, and pepper. Grill for 5-6 minutes on each side or until it reaches your preferred doneness. Let it rest before slicing.
2. In a large bowl, mix together the salad greens, cherry tomatoes, avocado, black beans, corn, and cheddar cheese.
3. Slice the grilled flank steak thinly against the grain and add it to the salad.
4. Drizzle with southwest dressing and toss everything gently to combine. Garnish with cilantro before serving.

How to serve Southwest Flank Steak Salad

Serve Southwest Flank Steak Salad in a large bowl or on individual plates. You can add extra dressing on the side if desired. This salad can be a main dish or a side, making it a versatile choice for any meal. Enjoy it fresh, and feel free to add more toppings, such as tortilla strips, if you like some crunch!

How to store Southwest Flank Steak Salad

To store leftovers, place the salad in an airtight container and keep it in the refrigerator. It is best to keep the dressing separate until you’re ready to eat, to maintain the salad’s freshness. Enjoy the leftovers within 2-3 days for the best taste.

Tips to make Southwest Flank Steak Salad

• Marinate the flank steak for a few hours to enhance its flavor.
• Use fresh, seasonal vegetables for the best taste and nutrition.
• Experiment with different dressings or add spices to the dressing to suit your taste.
• If you prefer a more substantial meal, you can add quinoa or brown rice.

Variation

You can easily customize this salad. Substitute chicken or shrimp for the flank steak or use a different type of cheese such as feta. You could also add jalapeños for extra heat or include different beans like pinto beans or chickpeas.

FAQs

Q: Can I use a different cut of steak?
A: Yes, you can use other cuts like sirloin or ribeye. Just adjust the cooking time according to the thickness.

Q: Is this salad gluten-free?
A: Yes, as long as you use a gluten-free dressing, the salad is gluten-free.

Q: How can I make this salad vegan?
A: Replace the flank steak with grilled tofu or tempeh, and skip the cheese. You can still enjoy all the other delicious ingredients!

Southwest Flank Steak Salad

A protein-packed salad featuring grilled flank steak, fresh veggies, and a flavorful southwest dressing, perfect for busy weeknights or gatherings.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Southwest

Calories: 450

Ingredients Method Notes

Ingredients

  

For the salad

• 1 lb flank steak Choose a good quality cut for best flavor.
• 1 tablespoon olive oil For seasoning the steak.
• to taste Salt and pepper Adjust according to preference.
• 4 cups mixed salad greens Use any mix of your favorite salad greens.
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced For creaminess.
• 1 cup black beans, rinsed and drained For added protein.
• 1 cup corn kernels Can use fresh or canned.
• 1/2 cup shredded cheddar cheese Can substitute with feta cheese if preferred.
• Cilantro for garnish Optional.
• to taste southwest dressing (homemade or store-bought)

Method

 

Preparation

1. Preheat the grill to medium-high heat.
2. Season the flank steak with olive oil, salt, and pepper.
3. Grill for 5-6 minutes on each side or until it reaches your preferred doneness. Let it rest before slicing.

Assembly

1. In a large bowl, mix together the salad greens, cherry tomatoes, avocado, black beans, corn, and cheddar cheese.
2. Slice the grilled flank steak thinly against the grain and add it to the salad.
3. Drizzle with southwest dressing and toss everything gently to combine.
4. Garnish with cilantro before serving.

Notes

Store leftovers in an airtight container in the refrigerator, keeping the dressing separate until ready to eat. Best consumed within 2-3 days. You could also add more toppings like tortilla strips for added crunch.