Grilled Southwestern Steak Salad Recipe

Recipe By Slurrp

This Grilled Southwestern Steak Salad is a delicious and satisfying meal that combines the flavors of grilled steak, fresh vegetables, and zesty southwestern spices. The steak is marinated in a blend of spices and then grilled to perfection, resulting in a juicy and flavorful centerpiece for the salad. The salad is then topped with a variety of colorful vegetables, such as tomatoes, corn, and avocado, and dressed with a tangy lime vinaigrette. It's a perfect dish for a summer barbecue or a light and healthy dinner option.

3.7
12 Rating -
Rate
Non Vegdiet
45minstotal
25minsPrep
20minsCook
45m.total
25m.Prep
20m.Cook
Grilled Southwestern Steak Salad
plan
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ingredients serve

Ingredients for Grilled Southwestern Steak Salad Recipe

  • 1/4 pound Flank Steak
  • 1/4 tablespoon Chili Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Garlic Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1.50 cup Mixed Salad Greens
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 cup Corn Kernels, Cooked
  • 1/4 Avocado, Sliced
  • 0.06 cup Red Onion, Thinly Sliced
  • 1/2 tablespoon Lime Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Grilled Southwestern Steak Salad Recipe

Cooking Directions

  • STEP 1.In a small bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the steak, ensuring it is evenly coated. Let the steak marinate for at least 30 minutes.
  • STEP 2.Preheat the grill to medium-high heat. Grill the steak for about 4-5 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.
  • STEP 3.While the steak is resting, prepare the salad. In a large bowl, combine the lettuce, tomatoes, corn, avocado, and red onion. Toss to combine.
  • STEP 4.In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to coat.
  • STEP 5.Slice the grilled steak against the grain into thin strips. Arrange the steak slices on top of the salad. Serve immediately and enjoy!

Cooking Tips

  • For a spicier kick, add a pinch of cayenne pepper to the spice rub.
  • Make sure to let the steak rest before slicing to allow the juices to redistribute and ensure a tender and juicy result.
  • Feel free to customize the salad with your favorite vegetables or add-ons, such as black beans, bell peppers, or shredded cheese.

Storage and Serving

  • This salad is best served immediately after assembling to maintain the freshness and crispness of the vegetables.
  • If you have leftovers, store the salad and the grilled steak separately in airtight containers in the refrigerator. The salad can be stored for up to 2 days, while the steak should be consumed within 3-4 days.
  • To serve the leftovers, simply reheat the steak in a skillet or microwave until warmed through and assemble the salad as usual.
Nutrition
value
335
calories per serving
9 g Fat16 g Protein87 g Carbs7 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    16g
  • Carbs
    87g
  • Fiber
    7g

MacroNutrients

  • Carbs
    87g
  • Protein
    16g
  • Fiber
    7g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    3mg
  • Vitamin A
    1182mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    37mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    < 1mg
  • Phosphorus
    249mg
  • Selenium
    < 1mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp