Steak Salad
I make this Steak Salad when I’m craving something that feels both light and filling. The grilled corn adds a smoky sweetness that pairs perfectly with the tender steak and zesty dressing. It’s a meal that always feels fresh and balanced.
Servings: 6 servings
Calories: 519kcal
Equipment
Ingredients
Steak & Veggies
- 1 lb steak New York Steak
- avocado oil spray
- 1-2 tablespoons Montreal Steak Spice
- 1 cup corn grilled or canned
- ½ English cucumber cut in half and sliced
- 15 oz black beans drained and rinsed
- 1 cup cherry tomatoes cut into 4 pieces
- 1 small red onion cut in half and thinly sliced
- 1 medium orange bell pepper diced, or bell pepper of your choice
- 2 small avocados peeled and diced, or one large one
- 1 romaine lettuce washed and chopped (optional)
Cilantro Lime Dressing
- ¼ cup cilantro fresh, finely chopped
- 3 tablespoons parsley finely chopped
- ⅓ cup olive oil
- ½ medium lemon juiced
- 1 lime juiced
- 2 tablespoons red wine vinegar or extra lime juice
- 1-3 cloves garlic finely chopped or minced, I like to use 3 cloves
- sea salt and black pepper to taste
- pinch chili flakes
Instructions
- Season the steak: Pat steak dry, drizzle with oil, and season with flaky salt and black pepper. Let it sit while you prep the vegetables.
- Prep the bowl base: In a large bowl, combine cucumber, beans, cherry tomatoes, red onion, bell pepper, lettuce and avocado.
- Grill steak & corn: Grill or sear steak to desired doneness. Rest for 5–10 minutes, then slice or cube. Grill corn until lightly charred, then cut off kernels and add to the bowl.
- 4. Make the dressing: Into a mason jar add cilantro, olive oil, lime juice, lemon juice, vinegar, garlic, salt, pepper, and chili flakes close the lid, shake until well combined.
- Assemble: Add steak and corn to the bowl. Drizzle with cilantro lime dressing and gently toss or serve layered for a colorful presentation.
Notes
- For the most flavorful steak. Remove it from the refrigerator about 20–30 minutes before cooking. Starting with room-temperature meat helps it cook more evenly and develop a beautiful crust.
- Let the steak rest. After grilling, allow the steak to rest for 5–10 minutes before slicing. This helps keep the meat juicy and flavorful.
- Use your favorite steak cut. New York steak works beautifully, but top sirloin, ribeye, or flank steak are also great options for this bowl.
- Don't skip the charred corn. Grilling the corn adds a subtle smoky sweetness that gives this bowl its Southwest-inspired flavor.
- Customize the vegetables. Feel free to add shredded romaine, cooked rice, quinoa, roasted sweet potatoes, or pickled jalapeños for extra texture and heartiness.
- Adjust the dressing to taste. Add more lime juice for a brighter flavor, extra garlic for more punch, or a pinch of cumin for a deeper Southwest flavor.
- For meal prep: Store the dressing separately and add the avocado just before serving to keep everything fresh.
- Make it dairy-free and gluten-free. This recipe is naturally dairy-free and gluten-free when using a gluten-free steak seasoning.
- Leftovers: Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. The dressing may separate as it sits—simply shake the jar again before serving.
- Serving ideas: Enjoy this dish on its own, over cilantro rice, with tortilla chips, or wrapped in warm flour tortillas for a delicious steak taco variation.
Nutrition
Calories: 519kcal | Carbohydrates: 35g | Protein: 25g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 46mg | Sodium: 53mg | Potassium: 1049mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1577IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 4mg