Southwestern Steak Salad Recipes

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SOUTHWESTERN STEAK SALAD



Southwestern Steak Salad image

Tender steak, abundant fresh vegetables, and a Chipotle Garlic and Lime Vinaigrette add up to a delicious salad.

Provided by Mary Younkin

Categories     Main Course     Salad

Time 25m

Number Of Ingredients 14

8-12 ounces NY Strip, flank, or skirt steak
1 garlic clove
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups Spring Mix or your favorite lettuces chopped bite-size
1 red bell pepper, sliced very thin
1 yellow bell pepper, sliced very thin
1 cucumber, seeded (if desired), sliced very thin
1/2 red onion, sliced very thin
4 green onions, sliced thin
1 avocado, sliced thin or cut into small pieces
1/4 cup fresh cilantro, minced
1/4 - 1/2 cup cotija or feta cheese, crumbled
Chipotle Lime Vinaigrette

Steps:

  • Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill. Preheat the grill on high heat to make sure it is hot before grilling the meat. Rub a crushed garlic clove onto all sides of the steak. Crack fresh pepper all over the steak and rub it into all sides of the steak. Lightly sprinkle with kosher salt.
  • Place the steak on the grill at a 45-degree angle for 2-3 minutes, then use tongs to rotate 45-degrees and cook 2-3 more minutes. Flip the steak over and repeat. Check the temp to avoid overcooking - aim for 140°F for medium rare, as it will increase a few more degrees once removed from the grill.
  • Based on how done you would like your meat to be, reduce heat to low and grill for an additional 3-5 minutes with the lid closed. A 1 1/2" thick steak should be about medium rare now, but again, this depends on thickness. Remove steak from the grill and place on a platter. Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.
  • Layer the lettuce, peppers, cucumber, onions, avocado, and cilantro onto individual plates or a large serving platter. Slice the beef thinly and then cut the strips into bite-size pieces.
  • Top the salad with the steak and then sprinkle with cheese. Drizzle or toss with Chipotle Vinaigrette just before serving. Enjoy!

Nutrition Facts : Calories 273 kcal, Carbohydrate 15 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 310 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

SOUTHWESTERN STEAK SALADS



Southwestern Steak Salads image

Topped with a zippy dressing, this hearty salad eats like a meal and provides plenty of fresh veggies. -Tammy Griffin, Frankston, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound beef top sirloin steak (1 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (6 ounces each) fresh baby spinach
1 cup chopped sweet red pepper
3/4 cup chopped tomatoes
1/3 cup chopped red onion
1/3 cup ranch salad dressing
2 tablespoons picante sauce
1 teaspoon taco seasoning

Steps:

  • Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, combine the spinach, red pepper, tomatoes and onion; divide among four serving plates. In a small bowl, combine the salad dressing, picante sauce and taco seasoning. Slice steak against the grain; arrange over salads. Drizzle with dressing.

Nutrition Facts : Calories 290 calories, Fat 16g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 555mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.

SOUTHWESTERN STEAK SALAD



Southwestern Steak Salad image

In the dressing, honey balances the lime's acidity and the chipotle's spice. Add juices from the seared steak to make it even more savory. If you prefer, you can grill the steak instead of searing it in a skillet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 11

1 pound skirt steak (1/2 inch thick), trimmed
Coarse salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, halved, pitted, peeled, and diced
1/2 English cucumber, peeled and diced small
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
1 to 2 canned chipotle chiles in adobo, minced
3 tablespoons fresh lime juice
2 teaspoons honey
1/4 cup extra-virgin olive oil

Steps:

  • Heat a large skillet over medium-high; cut steak into 4 pieces and season with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Let rest 5 minutes, then thinly slice.
  • Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper.
  • In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.

Nutrition Facts : Calories 504 g, Fat 36 g, Fiber 6 g, Protein 27 g

GRILLED SOUTHWESTERN STEAK SALAD



Grilled Southwestern Steak Salad image

Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it's versatile! We serve it hot, room temperature or cold. -Yvonne Starlin, Westmoreland, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 17

1 beef top sirloin steak (1 inch thick and 3/4 pound)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
3 poblano peppers, halved and seeded
2 large ears sweet corn, husks removed
1 large sweet onion, cut into 1/2-inch rings
1 tablespoon olive oil
2 cups uncooked multigrain bow tie pasta
2 large tomatoes
DRESSING:
1/4 cup lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/3 cup chopped fresh cilantro

Steps:

  • Rub steak with salt, cumin and pepper. Brush poblano peppers, corn and onion with oil. Grill steak, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Grill vegetables, covered, 8-10 minutes or until crisp-tender, turning occasionally., Cook pasta according to package directions. Meanwhile, cut corn from cob; coarsely chop peppers, onion and tomatoes. Transfer vegetables to a large bowl. In a small bowl, whisk lime juice, oil, salt, cumin and pepper until blended; stir in cilantro., Drain pasta; add to vegetable mixture. Drizzle with dressing; toss to coat. Cut steak into thin slices; add to salad.

Nutrition Facts : Calories 456 calories, Fat 13g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 378mg sodium, Carbohydrate 58g carbohydrate (15g sugars, Fiber 8g fiber), Protein 30g protein.

EASY SOUTHWESTERN STEAK SALAD



Easy Southwestern Steak Salad image

This salad eats like a meal, thanks to grilled sirloin and a creamy dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

Sirloin steak
Red onion rounds
Sour cream
Extra-virgin olive oil
Chopped chipotle chile in adobe
Lime juice
Spring mix or other greens
Toasted pepitas
Jicama or cucumber

Steps:

  • Grill steak and onion. Thinly slice steak. Make a dressing with equal amounts sour cream and olive oil, and season with chopped chipotle chiles and lime juice. Toss together steak, onion, greens, and dressing; top with pepitas and jicama or cucumber.

SOUTHWESTERN GRILLED BEEF SALAD WITH CORN SALSA AND CHIPOTLE DRESSING



Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing image

Categories     Salad     Beef     Fruit     Garlic     Vegetable     Marinate     Mango     Corn     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 23

Dressing
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon chopped canned chipotle chilies in adobo sauce
2 large garlic cloves, pressed
1 cup olive oil
Salsa
2 ears fresh corn, husked
4 plum tomatoes, seeded, chopped
1 cup chopped peeled jicama
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
Steak
1 1/2 tablespoons fresh lime juice
1 tablespoon ground cumin
1 tablespoon chili powder
3 large garlic cloves, pressed
2 pounds beef tenderloin steaks (1 inch thick)
Assembly
1 avocado, halved, peeled, pitted, diced
10 cups mixed baby greens
2 small mangoes, peeled, pitted, thinly sliced
*Available at Latin American markets, specialty foods stores and in the Latin section of some supermarkets.

Steps:

  • For dressing:
  • Whisk first 4 ingredients in medium bowl in blend. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.
  • For Salsa:
  • Blanch corn in large pot of boiling salted water 2 minutes. Drain. Cool. Cut corn from cob. Transfer corn kernels to large bowl. Add tomatoes, jicama, onion and cilantro and mix. (Can be prepared 6 hours ahead. Cover and chill.)
  • For steak:
  • Combine first 4 ingredients in small bowl. Spread spice paste over both sides of steaks. Cover and refrigerate at least 2 hours or up to 6 hours.
  • For Assembly:
  • Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to cutting board and let stand 5 minutes.
  • Meanwhile, add avocado and 2 tablespoons dressing to salsa and mix. Season to taste with salt and pepper. Place greens in large bowl and toss with enough dressing to coat. Divide greens equally among 6 plates. Fan some mango slices on 1 side of each salad. Top each salad with 1/2 cup salsa.
  • Thinly steaks crosswise. Arrange atop greens. Serve, passing remaining dressing separately.

SOUTHWESTERN STEAK SALAD



Southwestern Steak Salad image

Recipe posted per request for recipes using leftover london broil. This recipe is a great way to use leftovers and whatever vegetables you have on hand. Recipe adapted from Real Simple Magazine (June 2004)

Provided by ellie_

Categories     Steak

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons prepared horseradish
3 tablespoons red wine vinegar
5 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 bunches spinach or 1 (10 ounce) package spinach, washed,stemed and torn
4 -6 cups grilled or broiled flank steaks, thinly sliced or 4 -6 cups grilled or broiled london broil beef (or any grilled beef or chicken)
1 onion, sliced into rings and grilled or fried until golden
2 zucchini, thinly sliced (summer squash)
1/2 cup jicama, peeled and cut into thin pieces
12 -14 cherry tomatoes (half a basket)
1 (2 ounce) can black olives, sliced or chopped,drained
1/2 cup cheddar cheese, shredded

Steps:

  • Combine horseradish, vinegar, olive oil, salt and pepper in a small jar and shake to combine. Set aside.
  • In a large salad bowl combine spinach, steak, onion, zucchini, jicama. Toss well.
  • Shake dressing again and add to salad. Toss.
  • Add tomatoes, olives and cheese and toss.
  • Serve immediately or refrigerate before serving.
  • Toss before serving.

Nutrition Facts : Calories 308.4, Fat 24.1, SaturatedFat 5.7, Cholesterol 14.8, Sodium 964.8, Carbohydrate 17.8, Fiber 7.4, Sugar 5.9, Protein 10.6

ZESTY SOUTHWEST CORN SALAD



Zesty Southwest Corn Salad image

Easy and delicious, this salad is refreshing with your summer grilled dishes.

Provided by CookingQueen

Categories     Corn Salad

Time 20m

Yield 10

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed and drained
1 ½ cups cherry tomatoes, halved
½ cup diced green bell pepper
⅓ cup diced red onion
¼ cup olive oil
3 tablespoons freshly chopped cilantro
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Steps:

  • Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  • Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g

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From allrecipes.com
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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #salads     #beef     #meat     #steaks

Top Asked Questions

How do you make the best southwest flank steak salad?
Ingredients 1/4 cup minced fresh cilantro 3 tablespoons balsamic vinegar 2 tablespoons water 1 tablespoon lemon juice 1 tablespoon olive oil 1 package (5 ounces) spring mix salad greens 1 small red onion, chopped 1 each small green, sweet red and yellow peppers, chopped 1 cooked Southwest Flank Steak, thinly sliced
What are some good recipes to make with steak?
Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, teaspoon salt, and 1/8 teaspoon pepper. In a small bowl, combine chile, lime juice, honey, 1/2 teaspoon salt, and a pinch of pepper. Gradually whisk in oil and any accumulated juices from steak. Pour dressing over salad and toss; add steak and toss again.
How to cook steak on the grill with salad?
Place the steak on the grill and grill each side for 3-4 minutes. Remove and let rest for 3 minutes, then thinly slice. Assemble the salad: in a large bowl add lettuce, piquillo pepper, cherry tomatoes, corn, black beans, orange bell peppers, avocado, and thinly sliced steak.
How to make Southwest Salad Dressing?
Making a Southwest Salad Dressing is incredibly easy. Simply combine yogurt, smoked paprika, ancho chili powder, lime juice, cilantro, and basic seasoning like garlic, salt, and pepper. Shake it or whisk it together and enjoy! TIP: Slowly add water to adjust the consistency of this dressing to taste (2 Tbsp at a time)!

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