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Southwest Flank Steak Salad

Southwest Flank Steak Salad

Makes 3 to 4 salads

This light, fresh salad combines all your favorite southwest flavors in a creamy cilantro dressing that’s a Mexican take on Green Goddess for an easy, healthy weeknight meal.

  • 1 (16-ounce) Certified Piedmontese flank steak
  • About 4 cups (10 ounces) mixed greens
  • 1 cup black beans
  • 1 cup corn
  • 1 avocado, sliced
  • 1 cup diced red and yellow bell pepper
  • 1 cup tortilla chip strips
  • 1 cup diced tomatoes
  • 1 cup sliced red onions
  • Creamy Cilantro Dressing (recipe follows)

Preheat and oil a clean grill grate. Sear steak over high heat until desired doneness. Let rest for 10 minutes before slicing. Meanwhile, combine remaining salad ingredients. Serve with Creamy Cilantro Dressing (recipe follows).

    Creamy Cilantro Dressing

    • Makes about 2 cups
    • ½ cup mayonnaise
    • ½ cup chopped scallions
    • ½ cup cilantro
    • 6 tablespoons fresh lemon juice
    • 1 teaspoon chopped garlic
    • 1 teaspoon chopped jalapeño
    • 1 teaspoon freshly ground white pepper
    • ½ cup sour cream

    In a blender, combine mayonnaise, scallions, cilantro, lemon juice, garlic, jalapeño, and white pepper and pulse until smooth. Add sour cream and pulse until just blended.

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