Southwest Steak Salad Recipe

This vibrant Southwest Steak Salad is a protein-packed meal as well as being incredibly fresh! Searing the skirt steak quickly keeps the meat juicy and tender, which along with the creamy chipotle dressing adds a smoky richness to this salad that is so satisfying for a healthy dinner.

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Southwest Steak Salad Recipe Ingredients

• The Steak:
  • 1 1/2–2 lb skirt steak
  • 2 tsp fajita seasoning
  • 2 Tbsp olive oil
• The Corn & Bean Salsa:
  • 1 can (15 oz) black beans, rinsed and dried
  • 1 bag (10 oz) frozen corn, thawed
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 2 large tomatoes, chopped
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • Juice of 1/2 lime
• The Creamy Chipotle Dressing:
  • 3/4 cup sour cream
  • 1 Tbsp chipotle pepper in adobo sauce (minced or sauce only)
  • 1 Tbsp olive oil
  • 2 tsp red wine vinegar
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • Juice of remaining 1/2 lime
• To Assemble:
  • 5 oz spring mix or romaine lettuce
  • 2 avocados, sliced
  • 1/2 cup crispy tortilla strips
  • 1/4 cup crumbled queso fresco

How To Make Southwest Steak Salad Recipe

1. Sear the steak: Pat the skirt steak dry and rub it generously on both sides with the fajita seasoning. Heat the olive oil in a large skillet (cast iron is best) over medium-high heat. Sear the steak for 2–3 minutes per side for medium-rare. Remove from the pan and let it rest on a cutting board for at least 10 minutes.
2. Make the salsa: In a medium bowl, combine the black beans, thawed corn, red onion, cilantro, chopped tomatoes, minced garlic, salt, and half the lime juice. Toss well to combine.
3. Whisk the dressing: In a small bowl or jar, whisk together the sour cream, chipotle in adobo, olive oil, red wine vinegar, garlic powder, salt, and the remaining lime juice until smooth and creamy. Taste and add more adobo sauce if you want it spicier.
4. Slice the meat: Once the steak has rested, slice it thinly against the grain. This is crucial for tenderness! Slice into bite-sized strips.
5. Build the salad: In a large salad bowl, place the spring mix greens. Top with a generous amount of the bean and corn salsa. Drizzle the dressing over the greens and salsa and toss gently to coat.
6. Finish and serve: Arrange the sliced steak and avocado slices on top of the dressed salad. Garnish with extra cilantro, crispy tortilla strips, and crumbled queso fresco. Serve immediately.

Recipe Tips

• Against the Grain: Skirt steak has long, tough muscle fibers. You must slice perpendicular to these lines (against the grain) to shorten the fibers. If you slice with the grain, the meat will be chewy and impossible to eat!
• Resting is Mandatory: Do not slice the steak immediately after cooking! Letting it rest for 10 minutes allows the juices to redistribute back into the meat fibers. If you slice it hot, the juices run out and the meat goes dry.
• Salsa Stand: Make the salsa first and let it sit while you cook the steak. This allows the lime juice and salt to marinate the onions and tomatoes, deepening the flavor significantly.
• Chipotle Control: Adobo sauce is spicy! Start with 1 tablespoon. If you love heat, mince up one of the peppers from the can and add it in. If you want mild smokiness, just use the sauce.

What To Serve With Southwest Steak Salad Recipe?

This Southwest Steak Salad Recipe is a hearty, all-in-one meal that doesn’t need much else! However, a basket of warm Cornbread Muffins with honey butter is a fantastic sweet contrast to the spicy dressing. For a drink, an ice-cold Mexican Beer with lime or a pitcher of Aguas Frescas (like watermelon or hibiscus) keeps things refreshing and cool!

How To Store Southwest Steak Salad Recipe

• Refrigerate: Store the components separately! The salsa keeps for 3 days, the dressing for 1 week, and the steak for 3 days. Once the lettuce is dressed, it must be eaten immediately.
• Leftover Steak: Cold leftover skirt steak is delicious! Use it the next day in tacos, quesadillas, or just snacking straight from the fridge.
• Freeze: Do not freeze the salad or the dairy-based dressing. You can freeze the cooked steak strips for up to 2 months.

Southwest Steak Salad Recipe Nutrition Facts

• Calories: 520 kcal
• Fat: 32g
• Carbohydrates: 28g
• Protein: 35g

Nutrition information is estimated per serving.

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