Southwest Steak Salad Recipe

This is a straightforward homemade version of that steak salad that actually makes you excited to eat greens. Juicy steak, spicy dressing, sweet corn, crunchy bits — it’s giving dinner salad with main character energy.

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Quick Summary

• Prep time: 15 mins
• Cook time: 6 mins
• Flavor: smoky, creamy, fresh, spicy
• Great for: weeknight dinners, meal prep, salad-haters

Why I Like This Recipe

Not gonna lie — I don’t usually crave salad. But this one? Hits. You get warm, spicy steak, that creamy chipotle dressing, little pops of black beans and corn… plus the crunch from tortilla strips if you’re feeling it. It’s the kind of salad you eat standing over the counter like, “Okay wait this is actually good.”

Ingredients

For the steak:

• 1½–2 lb skirt steak
• 2 tsp fajita seasoning*
• 2 Tbsp olive oil

For the salsa:

• 1 (15 oz) can black beans, rinsed + dried
• 1 (10 oz) bag frozen corn, thawed
• ½ cup finely chopped red onion
• ½ cup chopped fresh cilantro (plus more for topping)
• 2 large tomatoes, chopped
• 1 garlic clove, minced
• ½ tsp salt
• Juice of ½ lime

For the dressing:

• ¾ cup sour cream
• 1 Tbsp chipotle in adobo sauce
• 1 Tbsp olive oil
• 2 tsp red wine vinegar
• ¼ tsp garlic powder
• ½ tsp salt
• Juice of remaining ½ lime

To assemble:

• 5 oz spring mix or lettuce
• 2 avocados, sliced
• ½ cup crispy tortilla strips (optional)
• ¼ cup crumbled queso fresco (optional)

How To Make Southwest Steak Salad

1. Cook the steak: Rub steak all over with fajita seasoning. Heat olive oil in skillet over medium-high. Sear steak 2–3 mins per side. Rest it.
2. Mix the salsa: Toss together black beans, corn, onion, cilantro, tomato, garlic, salt, and lime juice. Set aside.
3. Make the dressing: Stir sour cream, chipotle sauce, oil, vinegar, garlic powder, salt, and lime juice in a bowl ‘til smooth.
4. Slice the steak: Once rested, slice steak thinly against the grain. Bite-size strips.
5. Build the salad: In a big bowl, add greens. Top with salsa and dressing. Toss gently.
6. Finish strong: Add steak and avocado on top. Sprinkle with more cilantro, tortilla strips, and queso if using. Serve cool or room temp.

Tips for Success

• Slice steak against the grain for tenderness.
• Chill salsa before if you want a colder salad base.
• Dressing too thick? Thin it with a splash of milk or water.
• Avocados go on last — no one wants mashed avo salad.

Storage and Reheating

• Fridge: Keep components separate for best results. Steak, salsa, and dressing last 3–4 days. Assemble fresh.
• Reheating steak: Quick pan reheat or microwave in short bursts. Don’t overdo it.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking the steak: 2–3 mins per side is plenty. Let it rest before slicing.
• Dressing too thick: Add a splash of lime juice or water to loosen it up.
• Not drying the beans: Wet beans = soggy salad. Pat them dry before tossing.
• Overdressing: Toss lightly — you can always add more.
• Cutting steak the wrong way: Slice against the grain for tenderness. Always.

Nutrition Facts (Per Serving – approx. w/ dressing)

• Calories: ~520 kcal
• Carbohydrates: 24g
• Protein: 34g
• Fat: 34g
• Fiber: 9g
• Sugar: 4g
• Sodium: ~650mg