Steak Salad
User Reviews
4.5
Steak Salad
Description
Steak Salad features a flank steak marinated briefly in lime juice and a spice rub composed of chili powder, cumin, paprika, garlic powder, coriander, salt, and pepper. The steak is grilled over medium-high heat until reaching desired doneness, then rested and thinly sliced against the grain for tenderness.
The salad is assembled with mixed greens as the base, layered with sweet corn sliced off the cob, halved grape tomatoes, sliced avocado, thinly sliced red onion, optional pepitas, and crumbled queso fresco. The components blend fresh vegetables with rich, smoky grilled steak flavors. A creamy cilantro lime dressing ties the ingredients together, adding tang and herbaceous notes.
This salad works well as a complete meal or a hearty side. The combination of protein, fresh vegetables, and creamy dressing makes it satisfying and bright. It suits casual lunches or dinners, offering a balance of textures and flavors.
Your notes suggest options to serve with other dressings such as basil vinaigrette or balsamic vinaigrette, providing variety to match preference or occasion.
Ingredients
For the steak:
- 1 1/2 lbs flank steak
- lime juice of 1
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander
For the salad:
- 6 cups salad greens mixed
- 1 sweet corn sliced off the cob (about 1 cup, ear
- 2 cups grape tomato halved
- 1 avocado sliced, large
- 1/4 red onion thinly sliced
- 1/3 cup Pepitas optional
- 1/2 cup queso fresco
- cilantro lime dressing creamy
Instructions
- Place the steak in a large baking sheet and squeeze lime juice over the steak.
- In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, pepper, and coriander.
- Add the spice rub to the steak, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub stick to the meat. If you have time, cover the steak with plastic wrap and keep in the fridge for 30 minutes to 1 hour. You can let it marinate for up to 4 hours.
- When ready to grill, preheat a clean, oiled grill to medium-high heat.
- Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
- Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
- To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing. Serve immediately.
Notes
- The steak can marinate for 30 minutes up to 4 hours for more intense flavor.
- Let steak rest 10 minutes after grilling before slicing thinly against the grain to maximize tenderness.
- Served with creamy cilantro lime dressing, but basil or balsamic vinaigrettes are good alternatives.
- If desired, include pepitas for added crunch.
- Use fresh lime juice for the marinade and dressing for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 740mg | 31% |
| Potassium | 791mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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