Chili Rubbed Flank Steak Salad
Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly.
Ingredients
- 1 pound flank steak, trimmed
- 2 tablespoons neutral oil, such as avocado or canola
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ¼ cup loosely packed fresh cilantro, finely chopped
- ¼ cup low-fat plain greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1 teaspoon honey
- ⅛ teaspoon salt
- 6 cups chopped romaine lettuce
- 1 cup frozen corn kernels, thawed
- 1 (15 ounce) can low-sodium black beans, rinsed
- 1 large orange or yellow bell pepper, thinly sliced
- ½ medium red onion, thinly sliced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons pepitas
Directions
- To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.
- Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.
- To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.
- To prepare salad: Combine lettuce, corn, beans, bell pepper, and onion in a large bowl. Add the dressing and toss to coat.
- Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, cilantro, and pepitas, if using.
