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Million Dollar Southwest Steak Salad - Bold, Fresh, and Satisfying

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Steak: 1 to 1.25 lb flank steak or skirt steak
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • For the Salad: 6 cups mixed greens (romaine, spring mix, or a blend)
  • 1 cup cherry tomatoes, halved
  • 1 ear fresh corn (or 1 cup frozen), charred or roasted
  • 1 cup black beans, rinsed and drained
  • 1 ripe avocado, sliced
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 1/2 cup crumbled cotija or feta
  • 1/2 cup crushed tortilla chips or strips (optional for crunch)
  • Lime wedges, for serving
  • For the Chipotle-Lime Dressing: 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1/3 cup sour cream (or additional yogurt)
  • 2–3 tbsp fresh lime juice
  • 1–2 tsp adobo sauce from canned chipotles (more for heat)
  • 1 small garlic clove, finely grated
  • 1 tbsp honey or agave
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • Pinch of salt and black pepper

Method
 

  1. Season the steak. Pat the steak dry. Mix salt, pepper, chili powder, smoked paprika, and cumin. Rub with olive oil, then coat evenly with the spice blend. Let it rest at room temperature for 15–20 minutes.
  2. Make the dressing. In a bowl, whisk mayo, sour cream, lime juice, adobo sauce, garlic, honey, cumin, smoked paprika, salt, and pepper. Adjust lime and adobo to taste. It should be creamy, tangy, and lightly smoky.
  3. Char the corn. If using fresh corn, brush lightly with oil and cook in a hot skillet or on a grill until browned in spots. Slice kernels off the cob. For frozen, toast in a dry skillet until golden.
  4. Cook the steak. Heat a cast-iron skillet or grill over medium-high until very hot. Cook 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C).
  5. Rest and slice. Transfer steak to a cutting board and rest 8–10 minutes. Slice thinly against the grain so each bite stays tender.
  6. Assemble the salad base. In a large bowl or platter, layer greens, tomatoes, charred corn, black beans, red onion, and cilantro. Add avocado just before serving.
  7. Dress and finish. Drizzle some dressing over the salad and toss lightly to coat. Top with warm steak slices, sprinkle with cotija, add tortilla chips for crunch, and serve with lime wedges. Add extra dressing at the table.