Southwestern Steak Salads


for marinade ~

1/2 jalapeno, seeded and roughly chopped

1/2 bunch of cilantro

juice of 1 lime

1 tsp cumin

1/4 tsp chili powder

1/4 tsp salt

1/4 cup olive oil

2 cloves garlic

pinch of pepper

for salad ~

1 lb flank steak, preferably grass fed / organic

big bunch of salad greens {spinach, romaine...whatever you have on hand}

cherry tomatoes, halved

1 cucumber, sliced

big handful of crushed blue corn tortilla chips

4 oz hot Habanero cheese, grated {we love this one by Cabot!}

1 avocado, chopped

for dressing ~

1/4 cup olive oil

2 tbsp apple cider vinegar, to taste

pinch of salt

pinch of pepper

1 1/2 tsp honey

1 tsp mustard


Place all marinade ingredients in either a food processor or a high speed blender and process until smooth. Pour marinade over steak in a large ziploc bag and seal. Massage marinade all over steak and place in the fridge for 2-5 hours {longer the better!}.

After the steak has finished marinating, remove from the fridge and let sit on the counter for 30 minutes before you cook it. Heat a grill pan over medium / high heat with a little olive oil on the bottom. When hot, add the steak and cook for 6-8 minutes per side, depending on how done you like your steak and how thick of a cut it is. Keep in mind that you can always put the steak back on the heat if it's not done but you can't take back if you cook it too long. Plus, it will carry-over cook after you remove it from the pan.

Let cooked steak rest on a cutting board while you assemble the salads.

Put salad greens in two big bowls and top with cherry tomatoes, cucumber, avocado, crushed tortilla chips and spicy grated cheese. Mix together the dressing ingredients in a small dish and pour over salads. Toss well.

Cut steak against the grain into thin strips. Place on salads and serve!


total time ~ 4 hours

active time ~ 25 minutes