Tex-Mex Flank Steak Salad With Avocado Lime Dressing
Outrageously good Tex-Mex Flank Steak Salad stars a jalapeño lime marinated steak, sweet corn, cheddar cheese, creamy avocado, and crunchy tortilla strips. Full of flavor, color, and nutritious deliciousness!
This one of those salads that is substantial enough to enjoy alone but light enough to have as a side to your favorite main dish like these Vegetarian Stuffed Peppers or one of your favorite pasta salad recipes.
Why This Recipe Works
- Easy to make: This is deceptively simple to put together.
- Flavorful and satisfying: Unlike some salads, this one has the nutrition you need and the flavor you want!
- Can be served many ways: Add this to a larger meal for a hearty side or enjoy this as a main course all on its own.
Ingredients You’ll Need
- Flank steak – Only list ingredients that need further information, and be concise.
- Fresh lime – You’ll need both the juice and the zest.
- Jalapeno – Adds a nice amount of refreshing heat.
- Light brown sugar – Balance out the savory flavors with some complex sweetness.
- Cilantro avocado dressing – This recipe includes a homemade dressing, but feel free to grab a similar store bought dressing for a shortcut.
*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.
Substitutions/Additions
- You can use flat iron steak instead of flank steak.
- I use a combination of kale and mixed greens for the salad base, but you can use whatever combo of greens you like!
- Cheddar is a great option for the cheese in this salad but you could also use a Mexican blend or another variety. Queso fresco is another great option!
- Crush up some Doritos instead of using tortilla strips (huge power move).
- Char the corn on the grill or on a cast iron grill pan.
- Try adding red onion, bacon crumbles, or black beans.
Recipe FAQs
Yes! If you prefer to cook the steak in the oven, preheat the broiler to high and place the steak on a baking sheet on the top rack. Cook the steak for 6 minutes for medium-rare or until the internal temperature of the steak has reached 125 F.
Use a meat thermometer to check the internal temp of your steak so you know it’s done to your liking! 120 F is recommended for a rare steak, and up to 140/145 F will get you a medium well.
More Easy Salad Recipes
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Jalapeño Lime Marinated Flank Steak Salad
Ingredients
Jalapeño Lime Marinated Steak
- 1 lb flank steak, you can also use flat iron steak
- 1 lime, juice and zest
- 1 jalapeno
- 3 cloves of garlic, minced
- 1/2 cup fresh cilantro, roughly chopped
- 2 tablespoons light brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh cracked pepper
- 1/4 cup avocado oil
Cilantro Avocado Dressing
- 1/4 cup greek yogurt
- 1 cup packed cilantro, you can use the stems too!
- 1 avocado, peeled and pit removed
- 1/4 cup avocado oil, or extra virgin olive oil
- 1 lime, juice
- 1 tablespoon white wine vinegar
- 1/4 teaspoon fresh cracked pepper
- 2 tablespoons water
Salad
- 2 cups mixed greens
- 1 bunch lacinato kale, de-stemmed and chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup shredded cheddar cheese
- 1/2 cup sweet white corn, kernels removes, cooked or raw
- 1/4 cup tortilla strips
- 1 avocado, cubed
Instructions
For the steak
- Preheat the air fryer to 400F.
- In a large mixing bowl, combine avocado oil, paprika, pepper, sugar, cilantro, garlic, jalapeño, and lime zest. Add the steak and toss to coat. Marinate for 30 minutes.
- Air fry for 10 minutes, flipping the steak halfway through. When the steak is finished cooking, remove it from the air fryer and squeeze lime juice from half a lime over it. Let it rest for 10 minutes before slicing. When ready, slice the steak into bite sized pieces.
Oven instructions
- To make the steak in the oven, preheat the broiler on high, place the steak on a baking sheet on the top rack and cook for 6 minutes for medium rare. Squeeze lime juice from half a lime over the steak and allow it to rest for 10 minutes before slicing
For the avocado dressing
- Add the avocado, greek yogurt, lime juice, cilantro, olive oil, vinegar, water, and fresh cracked pepper to a food processor or blender and process on high for 1-2 minutes or until smooth and creamy. If you like your dressing thinner, you can add 1 tbsp of water at a time until the desired consistency is reached (I ended up using about 4 tablespoons).
For the salad
- Add kale to a large mixing bowl and add half of the avocado dressing, along with a pinch of salt and freshly cracked black pepper. Using your hands, massage the dressing into the kale for a minute or so until the kale reduces in volume and gets softer.
- Mix in the steak, tomatoes, corn, shredded cheese, avocado, tortilla strips, and the rest of the dressing.
Nutrition
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