Description

Enjoy a refreshing and vibrant Southwest Salad with Steak, perfect for any occasion! This hearty salad combines grilled steak with an array of fresh vegetables, all topped with a zesty homemade ranch dressing. Whether you’re serving it at a summer barbecue, preparing a quick weeknight meal, or packing lunch for work, this salad is sure to satisfy your taste buds. With its colorful ingredients and a delightful crunch from tortilla strips, it’s not just delicious but also packed with nutrients. Customize it to your liking by adding seasonal veggies or alternative proteins. Get ready to impress your family and friends or enjoy it as a wholesome meal on your own!

Ingredients

Scale

1 – 1 1/2 pound skirt steak (or flank steak)
2 corn tortillas
6 cups spring mix
1 cup diced bell peppers
1 cup sweet corn
1 medium or large avocado (cored and diced)
1 cup cherry tomatoes (halved)
3/4 cup thinly sliced red onion (or shallot)
1 cup cooked black beans (drained and rinsed)
Extra virgin olive oil (as needed)
Fine sea salt and ground black pepper (to taste)
1/4 cup buttermilk
1/4 cup mayonnaise
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon fine sea salt (or to taste)
Pinch ground black pepper (or to taste)
1 1/2 teaspoon Cholula hot sauce (or similar brand)

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Instructions

Season the steak with salt and pepper and grill on high heat for 3-4 minutes per side until desired doneness. Let rest before slicing.
Cut corn tortillas into thin strips and fry in olive oil until crispy and golden.
In a large bowl, combine spring mix, diced bell peppers, corn, avocado, halved cherry tomatoes, red onion, and black beans.
Whisk together buttermilk, mayonnaise, parsley, dill, chives, garlic powder, onion powder, salt, pepper, and hot sauce for the dressing.
Toss salad ingredients with half the dressing; adjust seasoning to taste. Top with sliced steak and crispy tortilla strips.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main
Method: Grilling/Frying
Cuisine: Mexican

Nutrition

Serving Size: 1 salad (approximately 300g)
Calories: 490
Sugar: 4g
Sodium: 680mg
Fat: 29g
Saturated Fat: 6g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 30g
Cholesterol: 85mg