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tex mex flank steak salad in a large white bowl
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5 from 6 votes

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!
Prep Time10 mins
Cook Time10 mins
Marinating/Resting Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Air Fryer Recipes, Salad, steak salad
Servings: 4
Calories: 429kcal
Author: Jordan


Jalapeño Lime Marinated Steak

Cilantro Avocado Dressing


  • 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


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.


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