Description
This Southwestern Steak Salad with Lime Vinaigrette is a refreshing and satisfying meal that combines grilled steak with a zesty dressing and a mix of fresh vegetables. Perfect for a light and flavorful dinner.
Ingredients
Scale
For the Salad:
- 1 lb flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups mixed greens or romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- ½ red onion, thinly sliced
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
For the Lime Vinaigrette:
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Steak: Combine chili powder, cumin, garlic powder, salt, and pepper. Rub the steak with olive oil and the spice mixture. Grill or cook on a skillet until desired doneness. Let it rest before slicing thinly.
- Assemble the Salad: Mix greens, tomatoes, black beans, corn, red onion, avocado, and cilantro in a salad bowl. Whisk together lime juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper for the vinaigrette. Toss the salad with the vinaigrette. Top with sliced steak and serve.
Notes
- To make the salad heartier, consider adding tortilla strips or shredded pepper jack cheese. The vinaigrette can be prepared in advance and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 salad
- Calories: 420
- Sugar: 6g
- Sodium: 390mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg
