Southwest steak salad with crisp romaine, black beans, charred corn, avocado and creamy cilantro-lime dressing is like summer in a bowl.
This salad started as a craving and easily turned into my new go-to hearty salad recipe. It’s so flavourful thanks to my super easy southwest seasoning mix but also all the amazing ingredients that really balance it out. This is good one!
Why you’ll love this recipe
- High-protein + high-fibre: Steak, black beans, avocado, and fresh veggies make this a filling, balanced meal that will keep you satisfied.
- Fresh + flavourful: Crisp romaine, charred corn, marinated onions, and creamy cilantro lime dressing pack every bite with bold Southwest flavour.
Ingredients and substitutions
- Olive oil – Use avocado oil or any neutral cooking oil.
- Sirloin steak – Ribeye works great, or swap for flank steak, or striploin.
- Southwest seasoning – Make your own easy southwest blend or use store-bought. Taco seasoning also works.
- Romaine lettuce – Swap with iceberg, green leaf lettuce, or mixed greens.
- Cherry tomatoes – Use diced Roma tomatoes or grape tomatoes.
- Corn – Fresh, frozen (thawed), or canned corn all work.
- Black beans – Pinto beans or kidney beans are great substitutes.
- Avocado – Leave it out if preferred or swap with guacamole.
- Cheddar – Swap with Monterey Jack, pepper jack, or a Mexican cheese blend.
- Tortilla strips – Crushed tortilla chips make a great substitute.
Marinated onions
- Red onion – Thinly sliced shallots can be used instead.
- Olive oil – Avocado oil works too.
- Red wine vinegar – Apple cider vinegar or white wine vinegar are good substitutes.
- Dried thyme & oregano – Italian seasoning will work.
Cilantro lime dressing
- Cilantro – Fresh cilantro is best and no real substitute.
- Sour cream – Plain Greek yogurt works well for a lighter option.
- Lime – Fresh lime is best. Bottled lime juice can be used if needed.
- Olive oil – Avocado oil is a good substitute.
- Garlic – Fresh garlic is recommended, but garlic powder works in a pinch.
- Cumin – Chili powder can be used for a slightly different flavour.
How to make a southwest steak salad
Step 1: Marinate the onions
Thinly slice the onions then mix with the marinade and set aside.
Step 2: Season the steak
Season the steak with southwest seasoning on both sides.
Step 3: Cook the steak
Cook the steak in a skillet until desired doneness then set aside to rest.
Step 4: Make the dressing
Blend the dressing ingredients until smooth.
Step 5: Prep the toppings
Slice the steak and gather all the toppings.
Step 6: Assemble and serve
Assemble your salad bowls and enjoy!
Tips & Variations
A few simple tips and easy swaps to make this Southwest steak salad even better:
- Prep ahead: Chop the veggies, marinate the onions, and make the dressing ahead of time so dinner comes together in minutes.
- Cook to your liking: Use a meat thermometer to cook the steak to your preferred doneness without overcooking it.
- Rest then slice: Let the steak rest for 5 to 10 minutes, then slice it thinly against the grain for the most tender bites.
- Char the corn: Take a few extra minutes to lightly char the corn for even more smoky Southwest flavour.
- Switch up the protein: Grilled chicken, shrimp, or even tofu are all great alternatives to steak.
- Make it spicier: Add diced jalapeños, extra Southwest seasoning, or a drizzle of hot sauce for a little heat.
- Try other dressings: Cilantro lime is my fave, but ranch dressing mixed with some southwest seasoning or chipotle peppers would be delicious too. Try my green goddess dressing or my easy go-to vinaigrette.
Frequently asked questions
Which cut of steak is best for steak salad?
I like using sirloin because it’s lean, tender, and cooks quickly. Ribeye or flank steak also work well. Just let the steak rest before slicing it thinly against the grain.
Can I make Southwest steak salad ahead of time?
Yes! Prep the ingredients, dressing, and marinated onions ahead of time. Store everything separately, then cook the steak fresh, assemble the salad and add the avocado just before serving. If meal prepping, cook the steak while you’re prepping the other ingredients then assemble in meal prep containers and store the dressing separately to add fresh with the avocado.
Is Southwest steak salad healthy?
Yes! It’s packed with protein, fibre, healthy fats, and fresh veggies, making it a truly balanced meal that’s both filling and satisfying. You’ll want it on repeat!
Storing and reheating
Meal prep: Portion into meal prep containers or mason jars for easy grab-and-go meals. Just store the dressing separate and add when you’re ready to eat along with the avocado.
Storing: For optimal freshness, store all the ingredients separate in airtight containers or ingredient prep bowls and assemble when your ready to eat.
Reheating: You can reheat the steak separately in the microwave or skillet if preferred, but it’s not necessary.
Freezing: I do not recommend freezing this recipe.
More easy high protein salads
Southwest Steak Salad
Equipment
- Magic Bullet blender for blending the dressing
- 32 oz mason jars for storing leftovers
Ingredients
- 1 tbsp olive oil
- 16 oz sirloin steak or ribeye
- 1 tbsp southwest seasoning
- 1 head romaine lettuce washed and chopped
- 2 cups cherry tomatoes sliced in half
- 1 cup corn fresh or frozen and defrosted
- 1 cup black beans
- 1 avocado chopped
- 1/2 cup old cheddar grated
- 1/4 cup tortilla strips for garnish
Marinated red onions
- 1/2 cup red onions very thinly sliced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 pinch each salt & pepper
Cilantro lime dressing
- 1/2 cup cilantro
- 1/4 cup sour cream
- 1/2 lime juiced
- 2 tbsp olive oil
- 1 clove garlic minced
- 1/2 tsp cumin
- 1 pinch each salt & pepper
Instructions
- Make the marinated onions first by adding onions, olive oil, red wine vinegar, thyme, oregano and salt and pepper to a bowl. Toss to combine and let sit while you make the rest of the recipe.
- Add southwest seasoning to steaks and season with salt & pepper to taste, then set aside while you prep the lettuce, cherry tomatoes and grate the cheese.
- Add a bit of olive oil to a skillet, then add corn. Season with salt & pepper, sauteeing over medium-high heat for 3-4 minutes until charred. Remove from heat and set aside.
- Heat olive oil in a large skillet over medium-high heat, then add steaks, cooking for 2 to 3 minutes per side depending on the thickness of your steak. Alternatively, you can grill the steaks on a BBQ. Once cooked, remove from heat and let rest for 5-10 minutes before slicing up.
- While steak cooks, make the dressing by blending cilantro, lime juice, olive oil, garlic, cumin and salt & pepper in a Magic bullet or individual-sized blender.
- Divide sliced steak, lettuce, cherry tomatoes, charred corn, black beans, chopped avocado, grated cheese, marinated onions and tortilla strips among 4 bowls. Pour dressing overtop, then serve and enjoy!
Comments & Reviews
Renee Amaral says
It’s so hearty but still light!