Jalapeño Lime Marinated Flank Steak Salad
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!
Servings: 4
Calories: 429kcal
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
Calories: 429kcal | Carbohydrates: 17g | Protein: 36g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 90mg | Potassium: 416mg | Fiber: 9g | Sugar: 9g | Vitamin A: 696IU | Vitamin C: 119mg | Calcium: 278mg | Iron: 4mg
