Description
A vibrant salad featuring juicy grilled flank steak mixed with fresh vegetables and a zesty dressing, perfect for summer gatherings.
Ingredients
Scale
- 1/2 cup Greek Yogurt
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp of your favorite salsa
- 1 tbsp light olive oil
- 2 tbsp lime juice (1 large lime or 2 small limes)
- 3/4 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
- 1 1/2 pound flank steak
- 4 dashes Worcester Sauce
- 1 tsp salt
- 1 tsp onion flakes
- 1 tsp garlic powder
- 1/2 tsp cane sugar
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1/4 tsp turmeric
- 16 oz mixed greens
- Green pepper
- Shredded cheddar cheese (as little or as much as you prefer)
- 1 15 oz can of spicy black beans, drained and rinsed
- Slicer tomatoes
- 1 15 oz can of black olives
- 2 ears of grilled corn or regular cooked corn
- Red onion
- Cilantro
- 4 unbaked tortillas
- Chili powder
- Olive oil spray
Instructions
- Whisk together Greek Yogurt, sour cream, mayonnaise, salsa, light olive oil, and lime juice in a medium bowl until smooth.
- Season with salt, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Mix well and set aside.
- Marinate flank steak by rubbing it with Worcester Sauce, salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, and turmeric. Allow to rest for at least 30 minutes.
- Preheat the grill or skillet over medium-high heat.
- Grill the flank steak for about 5-7 minutes on each side or until desired doneness is achieved.
- Remove the steak from the heat and allow it to rest for 10 minutes before slicing thinly against the grain.
- Prepare the assorted vegetables: chop mixed greens, dice green pepper, slice tomatoes, drain and rinse black beans, and slice red onion.
- Assemble the salad by layering mixed greens, green pepper, shredded cheddar cheese, spicy black beans, sliced tomatoes, black olives, grilled corn, red onion, and cilantro in a large serving bowl.
- Top the salad with the sliced flank steak.
- Drizzle the prepared dressing generously over the salad and toss to coat.
- Spray the unbaked tortillas lightly with olive oil and sprinkle with chili powder.
- Bake the tortillas in a 375°F oven for 10-12 minutes or until crispy.
- Serve the salad topped with baked tortilla strips for added crunch.
Notes
For maximum flavor, marinate the steak overnight. Store leftover salad in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: South American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg