The Ultimate Healthy Southwest Flank Steak Salad You Need Now
This Healthy Southwest Flank Steak Salad is a high-protein, low-carb dream. Juicy marinated steak meets fresh summer veggies for a fast, flavor-packed meal.
Too hot to turn on the oven? This Southwest Flank Steak Salad is for you.
It is juicy, fresh, and totally addictive. You get bold flavors without any of the heavy guilt. It is the perfect healthy reset for your week.
Why You’ll Love This Southwest Flank Steak Salad
This recipe is a total weeknight winner for busy people. It packs a massive protein punch to keep you full. The citrus marinade makes the steak incredibly tender.
You can prep the ingredients ahead of time. It feels like a fancy restaurant meal at home. Your body will thank you for these fresh ingredients.
Easy Cooking Steps
Making this salad is incredibly simple and fast. You just marinate, grill, and toss everything together. The grill does all the heavy lifting for you.
Even a beginner can master this juicy steak. The secret is all in the resting time. You will have dinner ready in minutes.
Ingredients You’ll Need
This recipe uses fresh seasonal produce and simple pantry staples. You probably have the spices in your cabinet right now.
- 1 lb flank steak, trimmed of excess fat
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh lime juice, divided
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 6 cups romaine lettuce, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup sweet corn kernels, fresh or frozen/thawed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 large avocado, pitted and sliced
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, minced garlic, cumin, chili powder, salt, and pepper to create the marinade.
- Place the flank steak in a resealable plastic bag or shallow dish, coat with the marinade, and refrigerate for at least 2 hours.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
- Remove steak from marinade and grill for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
- In a large mixing bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
- Whisk the remaining 1 tablespoon olive oil and 1 tablespoon lime juice together; toss the salad components with this mixture.
- Slice the rested steak thinly against the grain.
- Divide the salad base among four plates, top with steak slices and avocado, and garnish with fresh cilantro.
Best Ways to Enjoy It
Serve this warm for the ultimate flavor experience. Pair it with a cold glass of sparkling lime water. It is the perfect meal for a sunny patio lunch.
Add a side of baked tortilla chips for crunch. This dish is great for a summer gathering with friends. Everyone will be asking you for the recipe.
How to Store Leftovers
Keep the steak and greens in separate airtight containers. The steak stays fresh for up to three days. Do not dress the salad until you are ready to eat.
This prevents the lettuce from getting soggy. Reheat the steak gently or eat it cold. Cold steak is amazing on top of fresh greens.
Tips for Best Results
- Always slice your steak against the grain for maximum tenderness.
- Let the steak rest for exactly ten minutes before slicing.
- Use fresh lime juice instead of the bottled stuff.
- Pat the steak dry before putting it on the grill.
- Don’t skip the marinating time for the best flavor.
- Rinse your black beans thoroughly to keep the salad bright.
Ways to Switch It Up
- Swap the flank steak for grilled chicken breast.
- Add sliced jalapeños for an extra spicy kick.
- Use kale instead of romaine for a heartier crunch.
- Try pinto beans instead of black beans.
- Add a dollop of Greek yogurt for extra creaminess.
FAQs
Can I use a different cut of steak?
Yes, skirt steak or hanger steak works perfectly here. Just adjust the cooking time based on thickness.
How long should I marinate the steak?
Two hours is great, but four hours is even better. Do not go over twenty-four hours or the meat gets mushy.
Is this recipe good for meal prep?
It is fantastic for meal prep if you keep components separate. Pack the dressing on the side for a crisp lunch.
You are going to obsess over how easy and delicious this is. Get grilling!
— Jasmine
Ingredients
Method
- In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons lime juice, minced garlic, cumin, chili powder, salt, and pepper to create the marinade.
- Place the flank steak in a resealable plastic bag or shallow dish, coat with the marinade, and refrigerate for at least 2 hours.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
- Remove steak from marinade and grill for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 135°F (57°C).
- Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
- In a large mixing bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
- Whisk the remaining 1 tablespoon olive oil and 1 tablespoon lime juice together; toss the salad components with this mixture.
- Slice the rested steak thinly against the grain.
- Divide the salad base among four plates, top with steak slices and avocado, and garnish with fresh cilantro.
