Southwest Steak Salad

This Southwest Steak Salad with tender skirt (or flank) steak that has been marinated in Southwest Seasoning is so flavorful and tender. The best part is it takes about 15 minutes to grill. Slice it up and top your favorite salad. I always go for fresh and crunchy and this salad packs a lot of crunch! Top it off with your favorite dressing. Salads are a staple here all year round and these Buffalo Chicken Burger Bowls are always a hit!

Why You'll Love This Recipe

Tender, melt in your mouth skirt steak over crunchy veggies is any salad lovers dream. Especially when topped with your favorite dressing! We like Get Side Dish Southwest Dressing for this one and you can use Penny15 to save 15%.

Ingredients You Will Need

Flank Steak or Skirt Steak: flank steak is generally a thicker and leaner cut of beef while skirt steak is generally thinner and fattier and has more marbling. Both are excellent choices for this recipe.

Avocado Oil: is extracted from the pulp of the avocado. It is delicious and nutritious and easy to use.

Southwest Seasoning: either store bought or see my recipe.

 Lime: adds a tangy citrus flavor that enhances the dish's overall taste and freshness.

Salad:

Broccoli Slaw: is made from shredded broccoli stems and often includes shredded carrots and cabbage too.

Red Cabbage: or purple, this cabbage has a high concentration of antioxidants. It is just so pretty and a favorite of mine for all sorts of salads.

Carrot Sticks: have already been peeled, washed and precut for you and they add a natural sweetness to your dish.

Red Bell Pepper: a member of the nightshade family and are related to tomatoes. They can be green, red, yellow or orange. Red bell pepper adds a nice sweetness to this salad.

Red Onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Instructions

Place steak: in a zip lock bag with oil, lime juice and seasoning, massage well and marinate over night.

Assemble: salad bowls with ½ cup each of broccoli slaw, cabbage, carrots and some pepper slivers.

Add: onions and lime wedges.

Grill steak: for approximately 6-8 minutes per side depending on how thick your meat is. We like medium rare so 125° at thickest part.

Cover steak: with foil and let rest 5-8 minutes. This allows the juices to redistribute through the meat.

Slice steak: against the grain thinly and place it over the salad.

Dress the salad: with your favorite dressing or you can use Get Side Dish Southwest Dressing.

Recipe Tips and Tricks

Marinate the steak: for the best flavor, marinate your meat overnight.

Prep ahead: by cutting the veggies a day or two ahead so they are ready for assembling your salad the day you wish to cook the steak.

Recipe Variations

Chicken: is a great substitute for the steak. Be sure to adjust your cooking time accordingly.

Avocado: is a great salad topper for this Southwest Steak Salad.

Coleslaw: can be used in place of broccoli slaw.

Corn: is a great addition to this salad if you are not concerned about keeping the recipe Paleo or Whole30 friendly.

Storage Tips

You can store this Southwest Steak Salad in the refrigerator for 4-5 days in an airtight glass container.

FAQs About Southwest Steak Salad

Should you marinate flank steak?

Yes, marinating flank steak is highly recommended as it helps to tenderize the meat and infuse it with flavor.

Is eating steak and salad healthy?

It can help you lose weight because it has no carbohydrates and helps maintain your satiety level.

Can I put salad dressing on the night before?

No, it's generally not recommended to add salad dressing the night before especially if your salad contains leafy greens like lettuce or spinach.