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Southwest Steak Salad

A vibrant salad topped with spiced grilled skirt steak, fried plantains, fresh vegetables, and a creamy cilantro-lime dressing.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 1 serving

Ingredients

  • 6 ounces skirt steak
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 ripe plantain
  • 2 tablespoons olive oil for frying plantains
  • 2 cups chopped romaine lettuce
  • 1/2 ripe avocado thinly sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup black beans
  • 1/4 cup corn kernels lightly steamed
  • 1/4 cup tortilla strips
  • 1/4 cup cotija cheese crumbled
  • 1 cup packed cilantro
  • 3/4 cup Greek yogurt
  • 2 tablespoons olive oil for dressing
  • 3 cloves garlic
  • 1/4 cup lime juice freshly squeezed
  • 1 tablespoon lime zest freshly zested
  • 1/4 teaspoon kosher salt or to taste (for dressing)

Instructions

  • Preheat a grill or grill pan to high heat.
  • Combine the smoked paprika, chili powder, ground cumin, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl and rub evenly over both sides of the skirt steak.
  • Grill the steak to your desired doneness (about 3–5 minutes per side for medium-rare depending on thickness). Remove and let rest 5–10 minutes before slicing against the grain.
  • While the steak rests, peel the plantain and slice into 1/2-inch thick rounds.
  • Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until hot but not smoking.
  • Fry the plantain slices in the hot oil until golden brown on both sides, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain.
  • In a large salad bowl, add the chopped romaine, then top with avocado slices, halved cherry tomatoes, black beans, steamed corn, tortilla strips, crumbled cotija, and the fried plantains.
  • To make the dressing, add the packed cilantro, Greek yogurt, 2 tablespoons olive oil, garlic cloves, lime juice, lime zest, and 1/4 teaspoon kosher salt to a food processor or high-powered blender and puree until smooth and creamy.
  • Slice the rested steak thinly and arrange on top of the salad.
  • Drizzle the cilantro-lime dressing over the salad, toss gently if desired, and serve immediately.

Equipment

  • Grill or Grill Pan
  • 12-inch skillet
  • Mixing Bowl
  • food processor or high-powered blender
  • Knife
  • Cutting Board

Notes

  • Use a ripe but firm plantain for frying.
  • Slice steak against the grain for the most tender pieces.
  • Adjust dressing salt to taste.
  • Lightly steam corn if using frozen kernels.