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Mexican Grilled Steak Salad with Honey Lime Dressing

By Georgia Johnson
Servings: 4

Ingredients 

For the Flank Steak:

  • 1 1-1/2 lb. flank or skirt steak
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Nonstick cooking spray, for cooking

For the Honey Lime Dressing:

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon kosher salt

For the Salad:

  • 6 cups mixed baby greens or chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup heaping fresh corn
  • 1 large red onion, sliced
  • 2 avocados, sliced
  • 1 8 oz. package La Vaquita Queso Fresco

Instructions

For Marinating the Steak:

  • Add to steak to a large resealable plastic bag. In a small bowl, combine seasonings and blend well. Pour into the bag and toss to coat steak.

For Cooking the Steak:

  • Set your gas grill to medium-high heat, or indoor grill pan to medium heat. Coat generously with nonstick cooking spray. One hot, add steak to grates. Cook about 5 minutes (or, up to 8 minutes for a grill pan), then flip and continue cooking about 3 more minutes, or until internal temperature reaches desired level (about 130°F to 135°F for medium-rare). Remove steak onto a cutting board and let rest for 5-10 minutes before slicing. Slice against the grain into thin strips.

For the Honey Lime Dressing:

  • In a small bowl, whisk all ingredients together until well blended.

For the Salad:

  • Arrange mixed greens/lettuce on individual plates. Top each plate with steak slices, cherry tomatoes, corn, onion slices, avocado slices and crumbled queso. Drizzle with honey-lime dressing. Serve.
  • Enjoy!

Notes

This recipe was created for La Vaquita Queso. All opinions are my own.