Quick Weeknight Meals: Southwestern Flank Steak Salad

By Carolyn Williams, PhD, RD | May 9, 2019 | Rally Health


Letting the cooked steak stand for a few minutes makes it easier to cut into thin slices. Make the dressing and toss the rest of the salad ingredients while you wait. Serve with fresh salsa and a few tortilla chips if desired.

Serves 4

Cook Time: 12 minutes

Total Time: 24 minutes


1 lb. flank steak, trimmed

¾ tsp. kosher salt, divided

1 tsp. ground cumin, divided

1 tsp. garlic powder

1 tsp. ground pepper

2 cups fresh or frozen corn kernels, thawed

3 cups chopped romaine lettuce

1 cup cherry tomatoes, halved

2 Tbsp. olive oil

2 Tbsp. lime juice

1 tsp. honey

½ cup diced avocado

2 Tbsp. crumbled cotija or feta cheese


1. Preheat broiler.

2. Score steak diagonally against the grain on both sides. Sprinkle with ½ tsp. salt, ¾ tsp. cumin, garlic powder, and pepper. Broil steak 6 minutes. Turn steak, and broil an additional 5 to 7 minutes or until desired degree of doneness. Remove steak from oven; let stand 5 minutes.

3. While steak cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn kernels, and cook, stirring frequently, for 5 to 6 minutes or until corn is slightly browned. Let cool slightly.

4. Place lettuce, tomato, and corn in a large bowl. Whisk together oil, lime juice, honey, and remaining ¼ tsp salt and cumin. Add to lettuce mixture; toss to combine well.

5. Divide salad mixture among four plates. Slice steak into thin strips. Top each plate evenly with steak slices and avocado, and sprinkle with cheese.

NUTRITION FACTS: Calories 359; Total Fat 18g (Saturated Fat 5g); Cholesterol 73mg; Sodium 485mg; Total Carbs 23g (Dietary Fiber 5g, Total Sugars 6g, Added Sugars 1g); Protein 30g

Copyright © 2019 Rally Health, Inc. All rights reserved.


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