If you're looking for a delicious and healthy salad option, look no further than the 1 salad (386 g) Southwest Flank Steak Salad. With only 420 calories per serving, this salad is both satisfying and nutrient-dense.

In addition to being low in calories, this salad is also high in protein and a variety of vitamins and minerals. The flavorful ingredients and toppings make this salad a crowd-pleaser that's perfect for any occasion.

In this article, we'll explore how to prepare this delicious salad step-by-step, along with some tips for customizing it to your liking. Whether you're meal-prepping for the week or hosting a dinner party, this Southwest Flank Steak Salad is sure to impress.

Calories and Macros

One serving of the Southwest Flank Steak Salad contains 420 calories. In addition to the calorie count, this salad contains 24 grams of protein, 23 grams of carbohydrates, and 26 grams of fat. The majority of the fat comes from the avocado and the dressing, which are both sources of heart-healthy monounsaturated and polyunsaturated fats.

Ingredients

To make the Southwest Flank Steak Salad, you will need the following ingredients:

• 8 oz flank steak
• 1 tbsp olive oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups spring mix lettuce
• 1/4 cup red onion, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 1/4 avocado, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Flank Steak Preparation

To prepare the flank steak, start by heating the olive oil in a skillet over medium-high heat. In a small bowl, combine the chili powder, cumin, garlic powder, salt, and black pepper. Rub the spice mixture all over the steak. Add the steak to the skillet and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove from the heat and let it rest for 5-10 minutes before slicing it thinly against the grain.

Salad Preparation

To assemble the salad, start by arranging the spring mix lettuce on a large platter or individual plates. Top with the sliced red onion, cherry tomatoes, black beans, corn kernels, and diced avocado. Sprinkle with fresh cilantro and the juice of one lime. Once the steak has rested, arrange the slices on top of the salad. Drizzle with the dressing and serve.

Toppings

There are many ways to customize this salad to your liking. Some additional toppings to consider include sliced jalapeños, shredded cheese, diced bell peppers, and sliced radishes. You could also swap out the black beans for pinto beans, or use grilled chicken instead of flank steak if you prefer. The possibilities are endless!

Dressing

To make the dressing, whisk together the olive oil, minced garlic, honey, salt, and black pepper in a small bowl. You could also use a store-bought dressing if you prefer. If you like your dressing with a kick, consider adding a dash of hot sauce or some red pepper flakes.

Flavor Profile

This Southwest Flank Steak Salad is bursting with flavor and texture. The tender, spiced flank steak pairs perfectly with the cool, creamy avocado and the tangy lime dressing. The black beans and corn add a slight sweetness, while the red onion and cilantro provide a refreshing bite.

Variation Suggestions

As mentioned earlier, there are many ways to customize this salad to your liking. Here are a few ideas to get you started:

• Add quinoa or brown rice for extra protein and fiber
• Swap the flank steak for grilled shrimp or tofu
• Add a dollop of Greek yogurt or sour cream for a creamier texture
• Use red or yellow bell peppers instead of cherry tomatoes for extra crunch
• Top with crushed tortilla chips for a little crunch

Serving Size

This recipe makes one large salad that serves 1-2 people, depending on your appetite. You could also divide the ingredients into two smaller salads if you prefer.

Weight

One serving of the Southwest Flank Steak Salad weighs approximately 386 grams.