Southwest Steak Salad
This Southwest Steak Salad is the ultimate summer salad. Packed with grilled steak rubbed with delicious southwest spices, charred corn, avocado, crumbled queso fresco, tomatoes and crushed tortilla chips.
Servings 1 serving
For the Steak:
- 1 8 oz. boneless ribeye steak, room temperature
- 1/2 tsp. kosher salt
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/4 tsp. cumin
- 1/4 tsp. chili powder
- 1/8 tsp. dried oregano leaves
For the Salad:
- 1/2 cup frozen corn
- 1 tsp. olive oil
- 3 1/2 cups chopped romaine lettuce
- 1/3 cup cherry tomatoes, sliced in half vertically
- 1/2 avocado, diced
- 2 Tbsp. crumbled queso fresco
- 2 Tbsp. crushed tortilla chips
- Avocado Lime Ranch
Preheat grill to 400 degrees F. In a small bowl, mix together the kosher salt, onion powder, garlic powder, cumin, chili powder and oregano. Rub over both sides of the steak. Grill steak to desired temperature.
Heat a large skillet over medium heat. Add olive oil and frozen corn to skillet. Cook for 2 minutes without stirring. Stir corn and cook another 2 to 3 minutes, until browned.
To assemble the salad: remove steak from grill and let rest for 5 minutes. After it has rested, slice into thin strips. Add lettuce to large plate and top with tomatoes, corn, avocado, queso fresco, steak and tortilla chips. Top with dressing and serve.