Step-by-step instructions
- In a mixing bowl, combine lime juice, minced garlic, chili powder, and salt. Add the raw lean beef and ensure it’s well coated. Let it marinate for 20-30 minutes to infuse those amazing flavors.
- Grill the steak until it reaches your preferred doneness, or sear the sliced steak in a cast iron skillet for about 2-3 minutes per side. Once cooked, slice the steak thinly against the grain.
- Wash and chop the romaine lettuce, drain and rinse the black beans and corn, and chop the sweet peppers and green onions.
- To prepare meal prep containers, divide the ingredients evenly—use about 1 cup of lettuce, 1/4 cup each of sweet corn, black beans, and sweet peppers per container. Finish with 1 tablespoon of chopped green onion for each.
- For the dressing, whisk together Greek yogurt, water, lime juice, parsley, dill, onion powder, garlic powder, chili powder, and salt in a small bowl until smooth. Store the dressing separately in the fridge for up to 5 days.
- When ready to serve, add 1/4 cup of cubed avocado to each salad container and drizzle with 3 tablespoons of the Southwest yogurt ranch dressing. Toss gently if desired, and enjoy!
Best ways to enjoy it
There are countless ways to serve this Southwest Steak Salad! You can plate it beautifully in a large bowl for family gatherings or distribute it across individual meal prep containers for convenient grab-and-go lunches. Add a garnish of cilantro for an extra pop of flavor or serve with tortilla chips on the side for a satisfying crunch.
Keeping leftovers fresh
Storing your Southwest Steak Salad properly ensures freshness and flavor retention. Keep any leftovers in airtight containers in the refrigerator. Ideally, consume within 3-4 days. The dressing can be made ahead and stored separately to prevent the greens from becoming soggy. You can also freeze the marinated steak for later cooking—just make sure to thaw it in the fridge overnight before grilling.
Helpful cooking tips
- Marinating Time: Don’t skip the marination! Aim for at least 20 minutes; however, overnight marination will yield deeper flavors.
- Slicing Steak: Always slice against the grain to ensure the meat remains tender and easy to chew.
- Ingredient Swaps: Substitute quinoa for beans or use mixed greens instead of romaine for a different flavor profile.
Creative twists
Feeling adventurous? Here are a few variations to consider:
- Make it Spicy: Add sliced jalapeños for a kick of heat.
- Add Fruit: Toss in some diced mango or pineapple for a refreshing sweetness.
- Vegan Version: Replace the beef with grilled marinated tofu and skip the Greek yogurt for an avocado-based dressing.
FAQ
Can I use a different type of meat for this salad?
Absolutely! Chicken breast or even shrimp would work wonderfully. Just adjust the cooking time accordingly.
How long does it take to prepare this recipe?
Total prep and cooking time is around 45-60 minutes, making it feasible for a weeknight dinner.
Can I meal prep this salad for the week?
Yes! This salad is perfect for meal prep. Just store the dressing separately until you’re ready to eat. Keep the vegetables fresh by keeping them in airtight containers.
Whether you’re looking for a healthy lunch option or a standout dish to impress guests, this Southwest Steak Salad with Chili Lime Chicken is sure to deliver on all fronts. Enjoy the symphony of flavors and embrace the joy of cooking!
