Steak salad is one of my favorite ways to make a salad feel like a proper dinner. Instead of a bowl of greens that leaves you hungry an hour later, this version is loaded with grilled flank steak, avocado, black beans, corn, tomatoes, crunchy vegetables, Cotija cheese, and tortilla strips. Then, everything gets finished with a fresh avocado-cilantro dressing that has plenty of lime and garlic.

I especially like making this steak salad when I want something fresh but still filling. The steak cooks in just a few minutes, and while it rests, you can put together the rest of the salad. So, although there are several ingredients, the process is actually pretty straightforward.

The avocado-cilantro dressing is also worth making from scratch. It takes only a few minutes in a food processor, and because it keeps in the refrigerator for about a week, you can use the extra as a dip or dressing for another meal.

Why You Will Love This Steak Salad

This steak salad has a little bit of everything, which is exactly why it works so well as a main meal. The romaine and arugula give you a crisp, fresh base, while the avocado adds creaminess and the corn and bell pepper bring a little sweetness.

Meanwhile, the flank steak adds plenty of protein and makes the salad much more filling than a basic side salad. The black beans add even more substance, while the pumpkin seeds and tortilla strips give you some crunch.

The dressing ties everything together. It has creamy avocado, fresh cilantro, lime, garlic, and a little honey or agave, so it has a bright flavor that works particularly well with the smoky seasoning on the steak.

Also, you can change the toppings depending on what you have. Add extra avocado, swap the black beans for another bean, use crushed tortilla chips instead of tortilla strips, or add more cheese if that’s what you like.

What You Will Need for this Steak Salad

A large cast iron skillet is useful for getting a good crust on the flank steak. You can also use a grill pan or outdoor grill if you’d rather cook the steak outside.

You’ll also need a food processor for the avocado-cilantro dressing. It makes quick work of the avocado, cilantro, garlic, and lime and gives you a smooth dressing without much effort.

A large platter or wide salad bowl is helpful for assembling everything. Since this is a loaded salad, you want enough room to spread out the greens and toppings rather than packing everything into a small bowl.

Finally, keep a sharp knife and cutting board nearby for slicing the steak and preparing the vegetables. A sharp knife is especially important when you’re slicing the cooked flank steak against the grain.

Ingredients

For the Steak Salad

• 1 pound flank steak
• 1 tablespoon avocado oil or olive oil
• 1 teaspoon lime zest
• 1 teaspoon lime juice
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 hearts romaine, chopped
• 2 cups arugula
• ½ cup red bell pepper, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, sliced
• ¼ cup black beans
• ¼ cup corn kernels
• 1 avocado, sliced
• 2 tablespoons crumbled Cotija cheese
• 2 tablespoons roasted and salted pumpkin seeds
• ¼ cup tortilla strips or crushed tortilla chips, optional
• Fresh cilantro, for garnish

For the Avocado-Cilantro Dressing

• 1 avocado, roughly chopped
• Zest of 1 lime, about 2 teaspoons
• ¼ cup lime juice
• ¼ cup plus 2 tablespoons water
• 4 cloves garlic
• 1 cup loosely packed cilantro leaves
• 1 green onion
• 1 teaspoon salt
• 1 teaspoon agave or honey
• 1 tablespoon roasted and salted pumpkin seeds
• ½ cup avocado oil or olive oil

How to Make Steak Salad

1. Make the Avocado Dressing

First, prepare the dressing so it has time to chill while you work on the rest of the meal. Add the chopped avocado, lime zest, lime juice, water, garlic, cilantro, green onion, salt, honey or agave, and pumpkin seeds to a food processor.

Process everything until the mixture is smooth and well combined. Then, with the processor running, slowly drizzle in the avocado oil or olive oil. Continue processing until the dressing is creamy and evenly blended.

Pour the dressing into a covered container or mason jar and refrigerate it until you’re ready to serve the salad.

2. Season the Steak

Next, prepare the flank steak. Place it in a bowl or shallow dish and drizzle it with the oil and lime juice. Sprinkle over the lime zest, salt, cumin, and smoked paprika.

Rub the seasonings over both sides of the steak so the meat is evenly coated. Because flank steak cooks quickly, you don’t need a long marinade here. Even a short amount of time with the lime and spices gives it plenty of flavor.

3. Cook the Flank Steak

Heat a cast iron skillet, grill pan, or outdoor grill over medium-high heat. You want the cooking surface to be very hot before the steak goes on.

Add the steak and cook for about 10 minutes on the first side, or until a good crust develops. Then flip it and cook for another 10 minutes.

Of course, cooking time will depend on the thickness of your steak and your preferred doneness, so use a meat thermometer if you want to be precise.

Once the steak is cooked, transfer it to a cutting board and let it rest for 10 to 15 minutes. Don’t rush this step because resting gives the juices time to redistribute before you slice the meat.

4. Assemble the Salad

While the steak rests, start building the salad. Add the chopped romaine and arugula to a large platter or wide salad bowl.

Next, arrange the red bell pepper, cherry tomatoes, red onion, black beans, corn, and avocado over the greens. Sprinkle some of the Cotija cheese, pumpkin seeds, and tortilla strips over everything.

If you’re preparing the salad ahead, cover it and keep it refrigerated until you’re ready to serve.

5. Slice and Serve

Once the steak has rested, use a sharp knife to slice it against the grain into thin strips. This small step makes a big difference because cutting against the grain shortens the muscle fibers, making each piece easier to chew.

Arrange the steak over the salad, then add the remaining Cotija cheese, pumpkin seeds, and fresh cilantro.

Finally, serve the avocado-cilantro dressing on the side. That way, everyone can add as much dressing as they like. You can also toss the salad with the dressing just before serving if you prefer.

Tips for Making the Best Steak Salad

Slice the steak against the grain. This is probably the most important tip when working with flank steak. Look closely at the direction the lines in the meat are running, then slice across those lines rather than along them.

Let the steak rest before cutting. Give it 10 to 15 minutes after cooking. Otherwise, much of the juice can end up on your cutting board instead of staying in the steak.

Get your pan hot first. A properly heated skillet helps the steak develop a browned crust instead of slowly steaming in the pan.

Don’t overcrowd the salad bowl. A large platter works particularly well here because you can spread the ingredients around and make sure every serving gets a little of everything.

Use fresh or canned corn. Fresh corn kernels are great when they’re in season, but canned corn is perfectly fine when you need something quicker.

Use tortilla chips if you don’t have tortilla strips. You don’t need to make a special trip to the store. Simply crush a few tortilla chips and scatter them over the salad for the same crunchy effect.

Can I Grill the Steak?

Absolutely. In fact, grilling is a great option when you’re already cooking outside. Heat the grill to medium-high and cook the flank steak for roughly 4 minutes per side, depending on its thickness and your preferred doneness.

The grill also gives the steak a slightly smoky flavor that works really well with the cumin and smoked paprika in the seasoning.

Can I Use Another Cut of Steak?

Yes. Flank steak is a good choice because it cooks quickly and works well with marinades, but you can use other tender cuts if that’s what you have.

Skirt steak is another good option and has plenty of beefy flavor. Sirloin can also work, although the cooking time will depend on the thickness of the steak.

Whatever cut you choose, remember to let it rest after cooking and slice it against the grain when possible.

Can I Make Steak Salad Ahead of Time?

Yes, but it’s best to keep the individual components separate until you’re ready to eat. You can make the avocado-cilantro dressing ahead of time, cook the steak, and chop most of the vegetables.

Store everything in separate covered containers in the refrigerator. Then, assemble the salad shortly before serving so the lettuce and tortilla strips stay crisp.

If you’re planning to serve it later the same day, you can also assemble the greens and vegetables ahead of time, cover them, and refrigerate them. Add the steak, crunchy toppings, and dressing right before serving.

How Long Does the Avocado-Cilantro Dressing Last?

The dressing can be stored in a covered container or mason jar in the refrigerator for about a week. Give it a good stir before using because the ingredients may separate slightly as they sit.

And don’t worry about making the full batch just for this salad. The leftover dressing is useful for other salads, vegetable bowls, grilled chicken, or as a dip for fresh vegetables.

What Can I Serve With Steak Salad?

This steak salad can easily be a complete meal on its own because it contains steak, beans, avocado, vegetables, and crunchy toppings. However, if you’re serving it for a larger dinner, you can add a simple side.

Warm Garlic Bread or Homemade Dinner Rolls would work well if you want something extra alongside the salad. You could also serve it with Mexican Rice or Black Bean and Corn Salad for a more substantial spread.

For another fresh option, Classic Guacamole and tortilla chips would fit right in with the Southwestern flavors.

Can I Make This Salad Without Steak?

Yes. If you want a meat-free version, simply leave out the steak and add extra black beans, corn, avocado, or another protein you enjoy.

Grilled chicken is also an easy substitution. In that case, you could use the same lime, cumin, and smoked paprika seasoning before grilling or pan-searing the chicken.

Can I Use a Different Dressing?

Definitely. The avocado-cilantro dressing is one of my favorite parts of this salad, but you don’t have to stick with it.

A simple lime vinaigrette would work well if you want something lighter. You could also use a Chipotle Ranch Dressing for a creamier dressing with a little more heat.

Frequently Asked Questions

What kind of steak is best for steak salad?

Flank steak is an excellent choice because it cooks quickly and has plenty of flavor. Skirt steak or sirloin can also work, depending on what you have available.

How do I make flank steak tender?

The most important thing is not to overcook it. After cooking, let the steak rest, then slice it thinly against the grain. Those two steps make a noticeable difference in texture.

Can I use canned corn?

Yes. Fresh corn is great when available, but canned corn is a convenient alternative. Drain it well before adding it to the salad.

Can I use tortilla chips instead of tortilla strips?

Yes. Crushed tortilla chips are an easy substitute and add the same crunchy texture to the finished salad.

Can I use frozen corn?

Yes. Thaw the corn first and drain off any excess water. You can use it cold in the salad or quickly warm it in a skillet if you prefer.

Can I prepare the dressing in a blender?

Yes. A blender can be used instead of a food processor. Blend the ingredients until smooth, then slowly add the oil until the dressing is well combined.

Why should I serve the dressing on the side?

Serving it separately keeps the lettuce and crunchy toppings from becoming soggy, especially if you’re serving the salad over a longer meal. It also lets everyone decide how much dressing they want.

More Recipes You May Like

If you enjoy this steak salad, try Greek Chicken Salad for another filling salad with plenty of fresh toppings. For a warm dinner option, Tuscan Chicken is a great choice when you’re craving chicken in a creamy sauce.

You can also try Chicken Caesar Salad, Greek Chicken Orzo, Chicken Shawarma Wraps, or Steak Tacos when you want another easy meal built around flavorful protein.