This has become our go-to summer salad! The Grilled Southwestern Steak Salad has a ton of flavor, from the nutrient-rich beef to the black beans, broccolini, and much more. The dressing on this salad is light but rich with flavor. You must try it!

Tips for Making the Grilled Southwestern Steak Salad

We prefer a skirt or flank steak for this recipe., but any cut would work well.
It is best if you cut the Romain Hearts in half to grill them.
The Cilantro Lime Green Chile Dressing keeps, so make a double batch later in the week.

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Grilled Southwestern Steak Salad Ingredients

Cilantro Lime Green Chile Dressing

Cilantro
garlic
lime, juiced
white wine vinegar
olive oil
green Chile

Combine all ingredients and blend. We love to use our emersion blender to make dressings. However, a regular blender will work great if you don’t have one.

Salad

This salad works best with a skirt, Flank, Flat Iron, or Sirloin Steak, but you could use any steak cut.
Soy sauce or more if you feel you need more
Worcestershire sauce or more if you think you need more.
Grill Seasoning
Romain Hearts
Ears of Corn
Broccolini
Mini peppers
Black Beans
Tortillas

How to Make the Salad

To begin the process, marinate the meat, pat the steak dry with a paper towel, and prick the steak with a knife on both sides to tenderize.
Coat the steak liberally with soy sauce and Worcestershire sauce and rub them both into it (this also gives the grill seasoning something to stick to).
Then, season with grill seasoning, flip the steak, and do the same on the other side. Place in a plastic bag and return to the refrigerator.
Let the meat marinate for 4- 6 hours, but don’t worry if you don’t have that much time. You can follow the same process and let it marinate as long as it takes you to prep the other items and light your grill.
Cut the romaine hearts in half and season with olive oil, salt, and pepper.
Prep the corn, peppers, and broccolini by seasoning with olive oil, salt, and pepper.
Heat the black beans.
Light your grill, and while you wait for the fire to get hot, fry your corn tortillas.
Slice the corn tortillas into strips and fry them in oil. Once they have turned golden brown and become crispy, pull them out and sprinkle them with salt. We fry the strips in batches.
Once your fire is hot, grill your steak, romaine hearts, corn, broccolini, and mini sweet peppers.
We prefer our steaks medium rare, so 3-4 minutes on each side on a hot grill should be enough to achieve this.
Pull your meat off and place on a plate under tented foil to rest, before slicing. Once your veggies are roasted pull off and set aside to rest a minute.
Once your veggies have rested a minute, roughly chop your romaine hearts and broccolini, cut the corn off the cob, and place in a salad bowl. Toss the veggies with the Cilantro Lime Green Chili dressing.
Plate the salad by placing the dressed veggies on the plate, then top with the black beans and mini peppers. Top with the sliced steak and corn tortilla strips.

Southwestern Grilled Steak Salad

5 from 1 vote

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Course Main Course, Salad

Ingredients

Cilantro Lime Green Chile Dressing

1/2 cup cilantro
1 garlic
1/2 lime juiced
2 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp green chile

Salad

1 -2 lbs Skirt or Flank Steak
2 tbsp soy sauce
2 tbsp tbsp Worcestershire sauce
2 tbsp Pacheco Beef Grill Seasoning
1-2 Romaine Hearts
1-2 Ears of Corn
1 bunch Broccolini
Mini Peppers
1 can Black Beans
6 corn tortillas

Instructions

Cilantro Lime Green Chile Dressing

Combine all ingredients and blend together. We love to use our emersion blender to make dressings. However, if you don’t have one a regular blender will work great.

Salad

To begin the process start by marinating the meat, pat off the steak with a paper towel, and prick the steak with a knife on both sides to tenderize.
Coat the steak in a liberal amount of soy sauce and Worcestershire sauce and rub them both into the steak (this also gives the grill seasoning something to stick to).
Then season with grill seasoning, flip the steak, and do the same to the other side. Place in a plastic bag and return to the refrigerator.
Let the meat marinate 4- 6 hours, but don’t worry if you don’t have that much time. You can do the same process and let it marinate as long as it takes you to prep the other items and light your grill.
Prep the romaine hearts by cutting in half and season with olive oil, salt, and pepper.
Prep the corn, peppers and broccolini by seasoning with olive oil, salt, and pepper.
Heat the black beans.
Light your grill and while you are waiting for your fire to get hot fry your corn tortillas.
Slice up the corn tortillas into strips and fry in oil. Once they have turned golden brown and gotten crispy pull them out and sprinkle with salt. We fry the strips in batches.
Once your fire is hot, grill your steak, romaine hearts, corn, broccolini, and mini sweet peppers.
We prefer our steaks medium rare so 3-4 minutes on each side on a hot grill should get you there.
Pull your meat off and place on a plate under tented foil to rest, before slicing. Once your veggies are roasted pull them off and set them aside to rest a minute.
Once your veggies have rested a minute, roughly chop your romaine hearts and broccolini, cut the corn off the cob, and place it in a salad bowl. Toss the veggies with the Cilantro Lime Green Chili dressing.
Plate the salad by placing the dressed veggies on the plate, then top with the black beans and mini peppers. Top with the sliced steak and corn tortilla strips.