Southwestern Steak Salad

Posted by on Nov 5, 2018 in Recipes | No Comments
Southwestern Steak Salad

Southwestern Steak Salad

Preparation: 10 minutes
Cooking: +- 10 minutes
Ready in: +- 20 minutes
Variations: Substitute flank steak with skirt steak or sirloin steak

Servings: 2 to 4
Tips: This salad can be served as a main meal or as a starter or light meal.

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended



1 500g flank steak

1 tsp ground cumin

1 tsp smoked chilli flakes

1/2 tsp salt

60g mixed lettuce leaves

20g wild rocket leaves

100g cherry tomatoes, halved

1/3 cucumber, diced

1/2 400g tinned black beans, drained and rinsed

1 ear of corn (mielie), steamed and cut off the cob

1/2 red onion, sliced

1 avocado, sliced

2 serenade (sweet) chillies, sliced

40g mature cheddar with peri-peri, chunks

12 tortilla chips, for garnish

Fresh coriander leaves, for garnish (optional)

Olive oil, for drizzling

Lime wedges, for serving



1. Prepare all of the fresh ingredients for the salad and combine in a large bowl.

2. Lightly coat the flank steak in olive oil and season with cumin, chilli flakes and salt.

3. Grill the flank steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).

4. Allow the meat to rest for half its cooking time.

5. Using a sharp knife, thinly slice the steak and toss into the salad.

6. Drizzle olive oil and a squeeze of lime juice over the salad and top with a few tortilla chips for crunch.

Recipe developed and styled for Karan Beef’s Beef Easy app.

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Photographed by Hendrik Steytler.

Food stylist Johannesburg, South Africa.