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Grilled flank steak slices on a bed of romaine lettuce with corn, black beans, and avocado

Healthy Southwest Flank Steak Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 4 servings
Calories: 425
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Place the flank steak in a resealable plastic bag or shallow dish, coat with the marinade, and refrigerate for at least 2 hours.
  3. Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
  4. 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).
  5. Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain juices.
  6. In a large mixing bowl, combine the romaine lettuce, black beans, corn, cherry tomatoes, and red onion.
  7. Whisk the remaining 1 tablespoon olive oil and 1 tablespoon lime juice together; toss the salad components with this mixture.
  8. Slice the rested steak thinly against the grain.
  9. Divide the salad base among four plates, top with steak slices and avocado, and garnish with fresh cilantro.