Dinner made easy with this Southwestern steak salad recipe
Steak doesn't have to break the bank or take all evening to plate up a hearty, delicious dinner.
Spice up a skirt steak, give it a nice char and serve over a big bowl of fresh greens filled with veggies and a zippy homemade dressing, like food blogger Christine Pittman did with her savory Southwestern Steak Salad recipe, below.
This is a 15-minute weeknight meal that's sure to satisfy.
Southwestern Steak Salad
Ingredients
1 skirt steak, 1 1/2 to 2 pounds
2 teaspoons fajita seasoning
3 tablespoons olive oil, divided
15-ounch can black beans, rinsed, drained, patted dry
10-ounce bag frozen yellow corn, thawed
1/2 cup finely chopped red onion
1/2 cup finely chopped cilantro
2 large tomatoes, finely chopped
1 garlic clove, peeled, minced
1 teaspoon salt, divided
1 lime, juiced, divided
3/4 cup sour cream
1 tablespoon sauce from chipotle in adobo
2 teaspoons red wine vinegar
1/4 teaspoon garlic powder
5 ounces (about 5 cups) spring mix or favorite lettuce
2 avocados, pitted, peel removed, sliced thin or diced
Instructions
Transfer skirt steak to a cutting board. Cut steak in half, or into 10- to 12-inch long sections so that each piece fits into a large frying pan. Rub each piece of steak all over with fajita seasoning and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add steak pieces, or cook in batches if all pieces will not fit together in pan to prevent overcrowding. Cook each side 2 to 3 minutes.
Transfer steak to a clean cutting board and set aside to rest.
In a medium bowl toss together black beans, corn, red onion, cilantro, tomato, garlic, 1/2 teaspoon salt, and half of the lime juice until well combined. Set aside.
In a small bowl, stir together sour cream, chipotle in adobo, 1 tablespoon of olive oil, red wine vinegar, remaining lime juice, garlic powder, and 1/2 teaspoon salt until well combined.
Slice skirt steak against the grain into 1/4-inch thick slices.
In a large bowl, add spring mix. Top with black bean and corn salsa and dressing and toss to combine.
Add steak and avocado to salad. Serve cold or at room temperature.
Recipe reprinted with permission courtesy of Cook the Story and Christine Pittman.
