Lunch: Southwestern Steak Salad

If you're craving Mexican food, skip the steak burrito and opt for this satisfying lower-carb salad. Corn, black beans, tomatoes, avocado and sweet onion are dressed with a citrus vinaigrette and topped with strips of flank steak for a punch of protein.

Ingredients

1 tsp. oil
1 c. fresh corn kernels
1 lb. flank steak
2 tsp. salt-free Southwest chipotle seasoning (Mrs. Dash) or chili powder
1 can black beans
1 pt. cherry tomatoes
1 avocado
1/4 sweet onion
1/3 c. bottled olive oil and vinegar dressing
Juice of half a lime

Instructions

Heat 1 ⁄2 tsp oil in a large nonstick skillet. Add corn; cook 1 minute until crisp-tender. Remove to a medium bowl.
Rub seasoning on both sides of steak. Heat remaining 1 ⁄2 tsp oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Transfer to a cutting board; let rest 5 minutes.
Meanwhile, add beans, tomatoes, avocado, onion, 1 ⁄4 cup dressing and the lime juice to bowl with corn; toss to mix and coat.
To serve: Thinly slice steak across the grain. Spoon salad onto plates; top with steak. Drizzle steak with remaining dressing. Serve with tortilla chips

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