Grilled Southwestern Steak Salad
With steak and corn that's been grilled, this Steak Salad recipe comes together rather pretty quickly. Not to mention, it's filled with lots of fresh summertime produce.
Servings: 4 servings
Ingredients
- 3 tablespoons taco seasoning or a 1 ounce store bought packet
- 2 tablespoons of butter
- 1 pound top sirloin steak
- 8 oz. cherry tomatoes halved
- 4 ears Dandy® sweet corn
- 1 avocado sliced
- 1/2 red onion julienned
- 1 cup black beans
- 2 heads of Romaine lettuce chopped
Instructions
- Rub the taco seasoning into both sides of the steak and butter the ears of corn.
- Grill the steak and ears of corn over medium heat until the steak is 130 degrees and the corn shows some char.
- Remove the steak from the grill, tent with aluminum foil for 10 minutes and then slice thin, cutting against the grain of the meat. While the steak is resting, remove the corn from the cob using a kernel cutter or sharp knife.
- In a large salad bowl, add the romaine lettuce at the bottom. Add all the ingredients on top. Add dressing and serve.
Video
Nutrition
Calories: 430kcal | Carbohydrates: 36g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 285mg | Potassium: 1224mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2092IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 4mg