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Southwest flank steak salad with avocado dressing in a large bowl

Healthy Southwest Flank Steak Salad

A delicious and easy healthy southwest flank steak salad that comes together quickly. Packed with flavor from a homemade spice rub and a creamy avocado dressing, this salad is perfect for a healthy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Salad
Cuisine: American, Southwest
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs flank steak
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 large head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 0.5 red onion sliced
  • 1 cup black beans rinsed and drained
  • 1 cup corn fresh, canned, or frozen and thawed
  • 1 avocado sliced, for salad
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup cotija cheese optional
  • 1 avocado for dressing
  • 0.5 cup plain Greek yogurt for dressing
  • 0.25 cup fresh cilantro for dressing
  • 1 lime juiced, for dressing
  • 2 tbsp water or more for desired consistency, for dressing
  • 0.5 tsp garlic powder for dressing
  • 0.5 tsp salt for dressing

Equipment

  • Grill or Grill Pan
  • sharp knife
  • cutting board
  • Blender or Food Processor
  • Small mixing bowl
  • large salad bowl

Method
 

  1. In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and black pepper to make the spice rub.
  2. Pat the flank steak completely dry with paper towels. Rub all over with olive oil, then coat both sides generously with the spice mixture.
  3. Allow the steak to rest at room temperature for 20 to 30 minutes before cooking for even results.
  4. Preheat your grill or grill pan to medium-high heat. Grill the flank steak for 5 to 7 minutes per side for medium-rare to medium, or until your desired doneness is reached.
  5. Remove the steak from heat and let it rest for at least 10 minutes before slicing.
  6. While the steak rests, add the avocado, Greek yogurt, cilantro, lime juice, water, garlic powder, and salt to a blender or food processor. Blend until smooth and creamy, adding more water as needed.
  7. Slice the rested steak thinly against the grain for the most tender bites.
  8. In a large bowl or on individual plates, layer the chopped romaine, cherry tomatoes, red onion, black beans, corn, and fresh cilantro.
  9. Top the salad with sliced steak, avocado slices, and cotija cheese if using. Drizzle with the avocado dressing and serve immediately.

Notes

Always slice flank steak against the grain for maximum tenderness. Flank steak is best served medium-rare to medium as overcooking will make it tough. The avocado dressing can be made a day ahead; press plastic wrap directly on the surface to prevent browning. Pat steak dry before seasoning to ensure a great sear. Serve with tortilla chips for extra crunch.
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