ZESTY MEXICAN GRILLED STEAK SALAD RECIPE

Why You'll Love It:
Fresh, vibrant, and packed with protein, this Mexican Grilled Steak Salad is the perfect balance of hearty and refreshing.

It's a satisfying meal that's perfect for a quick weeknight dinner, an easy lunch, or meal prep for a busy week ahead. Rich in protein, healthy fats, and colourful vegetables, it supports stable energy while delivering plenty of fresh flavour in every bite.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients:

-  500g / 1.1 lb flank or silorn steak
-  1 tbsp olive oil (for grilling)
-  Sea salt and freshly cracked black pepper, to taste
-  1 cup grilled corn kernels (fresh or frozen)
-  1 cup cooked black beans, rinsed and drained
-  1 red bell pepper (capsicum), diced
-  1 avocado, sliced
-  5–6 cups mixed salad greens
-  1/4 cup fresh coriander (cilantro), roughly chopped
-  1/4 small red onion, thinly sliced (optional)
-  Lime wedges, to serve

Lime Cumin Dressing:
-  3 tbsp fresh lime juice
-  2 tbsp extra virgin olive oil
-  1 tsp ground cumin
-  1/2 tsp garlic powder
-  1/2 tsp sea salt
-  1/4 tsp black pepper

Method:

1. Pat the steak dry and brush lightly with olive oil. Season generously with sea salt and black pepper.
2. Heat a grill or grill pan over medium-high heat. Cook the steak for approximately 4–5 minutes per side for medium-rare, or to your preferred level of doneness. Transfer to a plate, cover loosely with foil, and allow it to rest for at least 5–10 minutes before slicing thinly against the grain.
3. While the steak is resting, grill the corn until lightly charred if using fresh corn. If using frozen corn, cook according to the packet instructions before lightly charring in a hot pan for extra flavour.
4. In a large serving bowl, combine the mixed salad greens, black beans, grilled corn, diced red bell pepper, sliced avocado, coriander, and red onion, if using.
5. In a small bowl or jar, whisk together the lime juice, olive oil, cumin, garlic powder, sea salt, and black pepper until well combined.
6. Arrange the sliced steak over the salad and drizzle generously with the dressing. Toss gently to combine or serve with the dressing on the side.
7. Finish with extra coriander and fresh lime wedges before serving.

Notes:
-  For even more flavour, marinate the steak for 30 minutes in olive oil, lime juice, garlic, and cumin before grilling.
-  Swap flank steak for grilled chicken, prawns, or tofu for a delicious variation.
-  Add cherry tomatoes, sliced cucumber, or grilled zucchini for extra colour and nutrients.
-  This salad is excellent for meal prep. Just store the dressing separately and add the avocado just before serving to keep everything fresh.
-  If you enjoy a little spice, top with a few slices of fresh jalapeño before serving for an extra kick.