The weather has been all over the map lately. Cool and humid, cold and raining, crisp and sunny, and then we pop back into the 70s. And the trees still haven’t changed color!! I want fall!!! Well, needless to say, fall is being fickle this year. And because we aren’t having all those nice crisp, cool days, my craving for fall foods comes and goes.
This week, I just wanted to switch it up a bit. And sometimes there is nothing better than having a flavorful and hearty salad for dinner. If loaded up just right, it is filling, healthful, and oh so satisfying.
The marinated flank steak has a lot of the flavors you would find in fajitas. The lime juice really saturates the meat, giving it a fresh, light taste. Honestly, this steak would be great in a lot of dishes!
I totally loaded up this salad and it is so healthful! Black beans provide a great amount of extra protein. I love black beans. I find that their size and taste is so subtle that you can add them to a lot of dishes for the extra nutrients without really noticing that they’re there. Unfortunately, my son hates them. I don’t get why because I don’t even notice them; I just like the added nutrients they provide. But I think because he can see them, his mind just totally rejects it 🙄.
The cilantro and green onions gives the romaine an herby boost. And the homemade salad dressing really gives the salad a kick! If you don’t like spicy, tone down on how many chipotles in adobo sauce that you use.
This salad is soooo good and so healthy! It’s a great option for any weeknight dinner!
Enjoy!
Smoky Chipotle Southwestern Flank Steak Salad
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes + 1 hour to marinate
- Yield: 4 servings 1x
- Category: Salad, Southwestern
- Cuisine: Dinner
Ingredients
Flank Steak
1½ lbs flank steak
2 limes, zested and juiced
¼ cup olive oil
1 TB salt
½ TB chili powder
½ ground cumin
½ paprika
1 tsp oregano
½ tsp cinnamon
½ tsp pepper
Salad
2 romaine hearts, chopped
1 cup cilantro, roughly chopped
1 bundle of green onions, chopped
1 cup black beans, rinsed
1 cup frozen corn, rinsed in warm water until room temperature
1 pint cherry tomatoes, quartered
½ large red onion, chopped
1 large green bell pepper, chopped
2 avocado, sliced (wait to cut until ready to eat to prevent browning)
1 cup Santa Fe style tortilla strips
8 oz pepper jack cheese, shredded
Salad Dressing
½ cup ranch dressing
½ cup Greek yogurt
½ cup cilantro
2 cloves of garlic
1 lime, zested and juiced
2 to 3 chipotles in adobo sauce plus 1 TB of the sauce
pinch of salt and pepper
Instructions
Marinate the Flank Steak
In a large bowl or zip lock bag, whisk together the juice & zest of 2 limes, salt, pepper, chili powder, cumin, paprika, oregano, cinnamon, & olive oil. Add the flank steak and mix to thoroughly coat the steak. Marinate for a minimum of 1 hour up to overnight.
Leave at room temperature for 1 hour before cooking (so if marinating it for only 1 hour, leave it on the counter rather than in the refrigerator).
When ready, heat a seasoned cast iron pan or grill over medium heat. Let it heat up for 2 to 3 minutes. Place the flank steak in the pan, fully flattened. Cook 5 to 6 minutes per side with a lid covering the pan to retain the heat. Remove the lid and pour the remaining marinade over the meat, cook both sides of the meat for an additional 30 seconds each. Remove from the pan and place on a cutting board. Tent it with aluminum foil and let it rest for 5 to 10 minutes. Slice and cut into bite size cubes.
Make the Salad Dressing
In a food processor, add the ranch dressing, yogurt, lime zest & juice, cilantro, garlic cloves, chipotles in adobo, and a pinch of salt and pepper. Blend until thoroughly combined. Taste test. If too spicy, add a little more yogurt until the dressing gives a gentle heat.
Assemble the Salad
In a large bowl, toss together the romaine, cilantro, green onions, black beans, corn, tomatoes, red onion, green peppers, and tortilla strips. Divide among bowls. When ready to serve, top with the flank steak, pepper jack cheese, and avocado. Drizzle on the salad dressing and toss each bowl to fully coat the salad.
Eat!
Keywords: Southwestern Salad, Southwestern Flank Steak, Chipotle Flank Steak, Taco Salad, Tex-Mex Salad
