home → articles → Recipes | Email to a Friend

Southwest Steak Salad

published: April 13th 2009
source: Lesa Jackson

1 teaspoon oil
1 pound flank steak
2 teaspoons salt-free Southwest chipotle seasoning (Mrs. Dash)
1 can (15 to 16 ounce) black beans, rinsed
1 pint cherry tomatoes, halved
1 avocado, diced
¼ sweet red onion, thinly sliced
1/3 cup bottled (or homemade) olive oil and vinegar dressing
Juice of half a fresh lime

Heat ½ teaspoon oil in a large non-stick skillet. Add corn; cook 1 minute until crisp-tender. Remove to a medium bowl. Rub seasoning on both sides of steak. Heat remaining ½ teaspoon oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Tranfer to a cutting board; let rest 5 minutes.

Meanwhile, add beans, tomatoes, avocado, red onion, ¼ 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.