Southwest Flank Steak Salad

A healthy and delicious salad featuring grilled flank steak and fresh veggies, topped with a zesty lime and cumin flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course, Salad

Cuisine: American, Tex-Mex

Calories: 400

Ingredients Method Notes

Ingredients

For the salad

1 lb flank steak
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
to taste Salt and pepper
4 cups mixed greens
1 cup cherry tomatoes, halved
1 cup corn (fresh or canned)
1 can black beans, rinsed and drained
1 whole avocado, diced
1/4 cup red onion, thinly sliced
for garnish Fresh cilantro
for serving Lime wedges

Method

Preparation

Preheat your grill or skillet over medium-high heat.
Rub the flank steak with olive oil, cumin, chili powder, salt, and pepper, ensuring an even coating for maximum flavor.

Cooking

Grill the steak for about 5-7 minutes on each side or until it reaches your desired doneness. You’re looking for a nice sear on the outside while keeping the inside juicy.
Remove the steak from heat and let it rest for a few minutes before slicing it against the grain.

Assembly

In a large bowl, combine mixed greens, cherry tomatoes, corn, black beans, avocado, and red onion. Toss gently to mix.
Top the salad with the sliced steak and garnish with fresh cilantro.
Serve with lime wedges on the side.

Notes

For added flavor, marinate the flank steak in the spice mixture for 30 minutes to a few hours before cooking. Swap flank steak for other proteins like grilled chicken or tofu for variations.