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Southwest Steak Salad with Cilantro Lime Dressing topped with grilled steak and fresh veggies.

Southwest Steak Salad with Cilantro Lime Dressing

A hearty and vibrant salad featuring perfectly cooked steak, fresh vegetables, and a punchy cilantro lime dressing. Easy to prepare and perfect for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Southwestern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 lb flank steak (or sirloin, or skirt steak) Aim for about 1 to 1.5 pounds for 4 servings.
  • 4 cups romaine lettuce (or a blend of romaine and spring mix) Crisp and sturdy greens.
  • 1 can black beans Drained and rinsed for added protein.
  • 1 cup grilled corn Grilled corn is amazing, but frozen corn warmed in a skillet works too.
  • 1 cup cherry tomatoes Can substitute with diced roma tomatoes.
  • 1/2 medium red onion Thinly sliced. Soak in cold water for 10 minutes if too strong.
  • 1 medium avocado Creamy texture to balance spicy flavors.
  • 1 cup tortilla strips (or crushed tortilla chips) Add just before serving for crunch.
For the dressing
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice Adjust to taste.
  • 1/4 cup chopped cilantro Roughly chopped if preferred.
  • 1 teaspoon honey To balance the flavors.
  • 1 clove minced garlic
  • 1 pinch cumin Optional for flavor.
  • 1 pinch salt

Method
 

Preparation
  1. Let the steak sit on the counter for about 15 minutes to reach room temperature.
  2. Pat the steak dry, then season with salt, pepper, and chili powder or cumin.
  3. Preheat a hot pan or grill.
  4. Cook the steak until browned on the outside and cooked to your desired doneness, about 5-10 minutes.
  5. Let the steak rest for 5-10 minutes before slicing against the grain.
  6. Prepare the vegetables while the steak rests.
Dressing
  1. In a bowl, whisk together olive oil, lime juice, chopped cilantro, honey, minced garlic, cumin, and salt. Adjust flavors if necessary.
Assembly
  1. In a large serving bowl or platter, layer the greens.
  2. Top with black beans, corn, cherry tomatoes, red onion, avocado, and sliced steak.
  3. Drizzle the dressing over the salad and toss gently to combine, adding tortilla strips just before serving.

Notes

Store leftover components separately to maintain crunch. Sliced steak can be stored in an airtight container for up to 3-4 days. Dressing lasts in the fridge for 5 days.