Go Back
–+ servings
Two plates of steak salad with mixed greens, cherry tomatoes, onion slices, beans, and yellow bell pepper. A pitcher and cherry tomatoes are in the background. Fork placed beside the front plate.
Print Recipe
No ratings yet

Southwest Salad with Steak

Loaded with fresh vegetables and grilled steak, this Southwest salad features a spicy homemade ranch dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4

Ingredients

For the salad:

  • Extra virgin olive oil as needed
  • 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
  • Fine sea salt and ground black pepper to taste

For the spicy ranch dressing:

  • 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 to taste (or similar brand)

Instructions

  • Season both sides of the steak with salt and pepper. Preheat the grill to high heat (you can also use a grill pan or skillet) and lightly oil the grates. Sear steak for 3-4 minutes per side, or until desired doneness is reached. Let rest for 5-10 minutes, then slice against the grain into thin strips.
    1 - 1 1/2 pound skirt steak, Fine sea salt and ground black pepper
  • Using kitchen shears or a pizza slicer, cut the tortillas into thin strips. Halve the longer strips.
    2 corn tortillas
  • Heat a thin layer of olive oil in a large skillet set over medium heat. Cook tortilla strips in batches until lightly browned on both sides, approximately 30 - 60 seconds per side. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
    Extra virgin olive oil
  • In a large bowl, combine the spring mix, bell peppers, corn, avocado, tomatoes, onions, and black beans.
    6 cups spring mix, 1 cup diced bell peppers, 1 cup sweet corn, 1 medium or large avocado, 1 cup cherry tomatoes, 3/4 cup thinly sliced red onion, 1 cup cooked black beans
  • In a separate medium bowl, whisk together the dressing ingredients.
    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, Pinch ground black pepper, 1 1/2 teaspoon Cholula hot sauce
  • Toss half the dressing with the salad ingredients and season with salt and pepper to taste. Add additional dressing as needed (or you can drizzle it over the steak before serving). Divide the salad between plates. Top each salad with tortilla strips and steak.
QR Code linking back to recipe