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Square Overhead photo of a Mexican Steak Salad in a large white bowl on a white platter.
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Cheesy Mexican Steak Salad

This Cheesy Mexican Steak Salad with Chipotle Lime Dressing is so easy to make and packed with flavor. The perfect Mexican Salad for a light dinner.
Course Main Course, Salad
Cuisine American, Gluten Free, Healthy
Keyword salad
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 437kcal
Author Wendy Polisi

Ingredients

Steak

  • 8 ounces skirt steak or cut of choice
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt

Dressing

  • ¼ cup lime juice
  • ¼ cup olive oil
  • 1 chipotle chile in adobo sauce
  • 1 teaspoon minced garlic
  • ⅓ cup fresh cilantro
  • 2 teaspoons honey or sweetener of choice
  • 1 teaspoon cumin
  • 1 teaspoon sea salt

Salad

  • 8 ounces romaine lettuce chopped
  • 8 ounces Mexican Cheese blend
  • 1 cup black beans drained and rinsed
  • ½ red onion sliced thin
  • 1 cup frozen corn thawed
  • 1 cup grape tomatoes halved
  • 1 avocado diced

Instructions

Steak

  • Mix garlic powder, chili powder and sea salt in a small bowl. Sprinkle over steak and allow to sit at room temperature for 30 minutes.
  • Heat a grill or grill pan to medium high heat.
  • Grill steak to desired doneness. Remove from heat and allow to sit for 15 minutes. Slice.

Dressing

  • Meanwhile, make dressing by combining lime juice, olive oil, chipotle chile, garlic, cilantro, honey, cumin and sea salt in a blender. Process until smooth.

Salad

  • In a large bowl combine romaine, all but ¼ cup of the chees, black beans, onion, corn and tomatoes.
  • Toss salad with desired amount of dressing. Top with steak, avocado and remaining cheese.

Nutrition

Calories: 437kcal | Carbohydrates: 23g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 63mg | Sodium: 1050mg | Potassium: 688mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4085IU | Vitamin C: 14.4mg | Calcium: 307mg | Iron: 2.7mg