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Southwest Flank Steak Salad

by , Prime By Shenandoah, Long Beach, California

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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