4.5 from 237 votes
Steak Salad
Steak Salad combines marinated grilled flank steak with fresh mixed greens, sliced corn, grape tomatoes, avocado, red onion, and queso fresco. The steak is seasoned with a blend of chili powder, cumin, paprika, garlic powder, coriander, salt, and pepper, then grilled and sliced thinly. A creamy cilantro lime dressing finishes the salad, creating a vibrant dish balancing smoky, fresh, and creamy flavors.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings:
6
Calories:
281 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 281
% 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.