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Grilled Flank Steak Salad with Avocado, Corn, and Cilantro Lime Dressing Recipe

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4.2 from 8 reviews

A flavorful and hearty steak salad featuring grilled flank steak seasoned with a blend of spices, served over fresh mixed greens with sweet corn, grape tomatoes, avocado, red onion, pepitas, and queso fresco, all topped with a creamy cilantro lime dressing. Perfect for a satisfying and nutritious meal that combines protein and vibrant veggies.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Ingredients

Steak and Seasoning

  • 1 1/2 lbs flank steak
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander

Salad

  • 6 cups mixed salad greens
  • 1 ear sweet corn, sliced off the cob (about 1 cup)
  • 2 cups grape tomatoes, halved
  • 1 large avocado, sliced
  • 1/4 red onion, thinly sliced
  • 1/3 cup pepitas (optional)
  • 1/2 cup queso fresco

Creamy Cilantro Lime Dressing

  • See separate recipe or your preferred creamy cilantro lime dressing

Instructions

  1. Prepare the steak: Place the flank steak on a large baking sheet and squeeze the juice of one lime evenly over the meat to add freshness and tenderize the steak.
  2. Mix the spice rub: In a small bowl, combine the chili powder, ground cumin, paprika, garlic powder, salt, black pepper, and ground coriander to create a flavorful seasoning blend.
  3. Season the steak: Rub the spice mixture evenly over the entire surface of the steak, pressing with your fingers to help the spices adhere. Optionally, cover the steak with plastic wrap and refrigerate for 30 minutes up to 4 hours to allow flavors to develop.
  4. Preheat the grill: When ready to cook, preheat a clean grill that has been lightly oiled to medium-high heat to ensure a good sear.
  5. Grill the steak: Place the steak on the hot grill and cook for about 4 to 5 minutes per side, aiming for an internal temperature of 130-135°F for medium-rare or 145°F for medium doneness.
  6. Rest and slice: Transfer the grilled steak to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes to allow juices to redistribute before slicing thinly against the grain for tenderness.
  7. Assemble the salad: Arrange the mixed greens on a large platter. Top with grilled steak slices, sweet corn, grape tomatoes, avocado slices, red onion, pepitas (if using), and sprinkle with queso fresco.
  8. Add dressing and serve: Drizzle with creamy cilantro lime dressing to taste and serve immediately for a fresh and satisfying meal.

Notes

  • For best flavor, marinate the steak for at least 30 minutes, but no longer than 4 hours to avoid overpowering the meat.
  • If you don’t have a grill, you can use a grill pan or broil the steak in the oven.
  • Pepitas add a nice crunch and nutty flavor but are optional if you want a simpler salad.
  • Letting the steak rest after cooking is crucial to keep the meat juicy.
  • Use a meat thermometer to check doneness for perfectly cooked steak.

Find it online: https://cheftinaskitchen.com/grilled-flank-steak-salad-with-avocado-corn-and-cilantro-lime-dressing-recipe/