Southwestern Steak Salad

Course: Main Course, Salad
Cuisine: American
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
Calories: 286kcal
If you've got leftover steak in the fridge, this is a great way to transform it into another meal!  Make sure the steak is sliced thinly!
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Ingredients

  • 6 cups of lettuces I used a blend of arugula, bibb and red leaf
  • 1 ear corn kernels removed or 1/2 cup frozen corn, thawed
  • 1 7 oz can black beans rinsed and drained
  • 1/2 red or yellow bell pepper seeded and chopped
  • 1/2 cup grape tomatoes halved
  • 1/4 red onion thinly sliced
  • 1 ripe avocado sliced or cut into bite size chunks
  • 1/2 cup queso fresco crumbled
  • 1 jalapeno pepper seeded and minced
  • 1/2 cup cilantro leaves
  • 2 hardboiled eggs halved or quartered
  • 1/2 pound leftover steak very thinly sliced
  • For vinaigrette
  • 1 lime zested and juiced
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho or chipotle chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

Instructions

For Vinaigrette:

  • Combine all ingredients for the dressing in a small bowl and whisk to combine. Taste for seasoning and adjust as needed.  Set aside.

For Salad

  • In a large bowl combine the lettuce, corn, black beans, bell pepper, tomatoes, onions, queso fresco, jalapeno and cilantro and toss to combine.  Add a about 3-4 tablespoons of dressing and toss to combine.  
  • Arrange the sliced steak and avocado over the salad.  Slice the eggs in half and tuck into the salad.  Drizzle with remaining dressing and serve.

Notes

Another serving method -- toss all ingredients but steak and eggs in a large bowl. Arrange steak slices and egg halves or quarters atop the salad.

Nutrition

Calories: 286kcal | Carbohydrates: 10g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 138mg | Sodium: 716mg | Potassium: 699mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1550IU | Vitamin C: 54mg | Calcium: 125mg | Iron: 2.2mg