Mexican Steak Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Mexican steak salad is one of my go to weeknight meals because it comes together in less than an hour and feels fancy enough for company. The beauty of it is how versatile and forgiving it is, plus you can prep most components ahead of time. I love that black beans add serious protein and fiber, making this salad genuinely filling and nutritious without feeling heavy. The grilled steak brings that satisfying char and richness, while fresh lime juice, cilantro, and a touch of cumin keep everything bright and vibrant. It's simple enough for a casual dinner but impressive enough to serve at a table.
Ella x
Ingredients
- 400grilled steak
- 2mixed greens
- 1red onion
- 1cucumber
- 250black beans
- 150corn kernels
- 100tortilla strips
- 2avocado
- 50lime juice
- 50olive oil
- 1cumin
- 1salt
- 1chili powder
- 50chopped cilantro
Detail level
Instructions
- 1
Grill the steak for 5-6 minutes per side, or until it reaches your desired level of doneness. Let it rest for 5 minutes before slicing into thin strips.
Tip: Use a meat thermometer to ensure the steak is cooked to a safe internal temperature.
- 2
In a blender or food processor, combine the lime juice, olive oil, cumin, salt, and chili powder. Blend until smooth.
Tip: Adjust the amount of chili powder to your desired level of spiciness.
- 3
In a large bowl, combine the mixed greens, red onion, cucumber, black beans, corn kernels, and tortilla strips.
Tip: Toss the salad gently to combine.
- 4
Slice the grilled steak into thin strips and add to the salad bowl.
Tip: Arrange the steak strips in a decorative pattern on top of the salad.
- 5
Add the sliced avocado on top of the steak strips.
Tip: Use a fork to gently mash the avocado slightly.
- 6
Drizzle the avocado dressing over the salad and toss to combine.
Tip: Adjust the amount of dressing to your desired level of creaminess.
- 7
Sprinkle the chopped cilantro over the salad and serve immediately.
Tip: Garnish with additional cilantro if desired.
Recipe Variations
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