Southwestern Steak Salad

I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.

Southwestern Steak Salad with Avocado Cilantro Lime Dressing & Roasted Corn & Black Bean Salsa

The steak is from my post on Carne Asada Steak Tacos. That Carne is not your Momma’s Carne, or even your Mamás. Sorry to all you lovely Moms out there on both sides of the border – but it has to be said!!

That steak is kinda like Carne on steroids. But I hope if you made it, you made extra for this salad, although any great Mexican Style or Southwestern steak (or chicken) could go in this fantastic Southwestern Salad.

And then there’s the Avocado Cilantro Lime Dressing. I mean five minutes folks, five minutes to make. And the Roasted Corn and Black Bean Salsa. Fantastic! But I get a leg up on the salad by making the steak, corn & black bean salad and dressing for previous meals, then tossing those “planned leftovers” together.

Southwestern Steak Salad with Avocado Cilantro Lime Dressing & Roasted Corn & Black Bean Salsa

And just to gild the lily, a little avocado and a tangle of lovely fried tortilla strips finish this salad off. I’d eat the salad just to indulge in those strips. Did I just admit that in public, lol? Sometimes a little extra sumpin’ like that will help the salad go down…okay bad paraphrase of Mary Poppins.

Steak is never the cheapest of meals, but both of the recipes, the tacos & this salad, I made with the Carne Asada help stretch it a bit. Both of these meals are a great way to stretch a pricier item like steak and divide it into multiple servings and multiple meals.

I have a rule of thumb on steak. If you have a stellar steak, a rich, buttery, delicious steak, do as little as possible to it. If you have a cheap cut or some old generic sale priced grocery store steak, give it as much help as you can. Look for salad greens in the head, where you’ll find them a lot cheaper than bagged and watch for sales on avocados, too.

Southwestern Steak Salad with Avocado Cilantro Lime Dressing & Roasted Corn & Black Bean Salsa

Southwestern Steak Salad

  • Servings: 4
  • Difficulty: medium
  • Print

  • Carne Asada, as much or as little as you’d like, from my recipe (or any other recipe)
  • Roasted Corn & Black Bean Salsa, about 1/2 cup per serving
  • Avocado and Cilantro Dressing, as desired
  • The rest of the Avocado from the dressing, slice, more if you’d like
  • Romaine as desired, 2 to 3 cups
  • A good sprinkling of cilantro, roughly chopped
  • Strips from corn tortillas, as many as you’d like
  • A good cup and 1/2 oil for frying, depending on pan size
  • salt

Since most of these items are previously made, it gives you a leg up on this salad. Of course you can go through and make all the components just for the salad, but it is a good bit of work.

You can also substitute to your heart’s content. A store bought dressing, perhaps another type of salsa or a grocery store salsa instead of the salsa listed here.

To assemble the salad: Lay chopped Romaine in the center of a plate (4 plates) or a platter. Top with cilantro. Dollop with the salsa and dressing. Add the steak to one side, the avocado to another and top the whole thing off with the crunchy tortilla strips.

Here’s how to make the fried tortilla strips:

Cut tortillas into thin strips (try stacking them and using a pizza cutter for short work of it.)

Bring oil in a small saucepan with high sides up to 350 degrees F. Working in batches, if necessary, fry, stirring now and then until the strips are just golden brown. They will darken a bit more after being removed from the oil. Drain on paper towels or a paper bag. Salt as desired while still hot.

Inspired by a photo of an Applebee’s Salad.

___________________________________________

I will be bringing this recipe to Fiesta Friday #165, hosted this week by Diann @ Of Goats and Greens and Monika @ Everyday Healthy Recipes

30 thoughts on “Southwestern Steak Salad”

  1. This is right up our alley Mollie– we eat lots of salads and Mexican food!! It is so pretty on the plate– and something I’d never get tired of! YOu are amazing in your range of cooking! What next??!

    1. lol, Rhonda, and thanks so much! Sometimes I wonder if food blogging is even relevant or worthwhile anymore with SO many options & big blogs, so that was an amazing compliment and especially welcome.

      I am working on my ham leftovers!! We’ll be eating ham for days…

      1. Hey Mollie– I’m with you on the ham– we only have it a couple times of year– but there are always leftovers to use and I do love them. Especially the ham bone for soup. I know my brother’s fixing ham for Easter tomorrow and I’m looking forward to it! Happy leftovers!! hugs!

      2. Me again. And I wonder about food blogging too– I spend a lot of time, I could be doing other things–and you’re right, there are so many other fancy resources out there! But I like having my own little online cookbook to keep track of things we’ve eaten and love corresponding with smart fun people like you. OK, so I’m sticking with it for now! that’s all.

  2. Get outta my head! I was going to do a version of a steak salad for my weekly blog post this Sunday! 🙂 I probably still will, so check it out if you are so inclined. It will be up Sunday evening.

    1. I can’t wait to see it! I do have to admit I’m having more fun with steak salads – they used to scare me a bit. I had visions of ranch dressing and iceberg lettuce, lol!!

        1. Oh, I’d forgotten about the Sizzler, lol!! And then there was Long John Silver’s, which is neither here nor there, I guess, but around at about the same time!! And Godfather’s Piizza….

          1. Oh lord, talk about memories! There is, of course, everybody’s favorite classic, Furr’s Cafeteria. With their deep fried okra and those green beans that tasted so good.

  3. Oh what absolutely delicious looking salads, could happily live on them. Beautiful photography!
    My computer has given ” up the ghost” now for more then a week and no mechanic around to fix the problems. So all reading and commenting has to be done via mobile phone.- very frustrating😎

    1. I’m so sorry to hear about your computer! Hope it gets done soon – but you’re much better with your phone than I – I tend to do everything on voice and it gets all strange and garbled and then I yell into my phone. It doesn’t help!!

    1. I kind of cracked me up too, to tell the truth!! I figured a LOT of people are familiar with the applebees salad so I better say something!! The folks drug me to applebees under protest not too long ago…and I have to admit I had some kind of 3 pig sandwich that was pretty good. I ate at one in Georgia, under protest, too. Gosh I’m such a snob!! And that one was so horrible I’ll never forget it. I ordered a reuben and it was two pieces of bread, not even toasted or grilled, a few thin slices of what looked like Buddig corned beef, a piece of cold cheese and mayo. No sauerkraut. I mean WHAT?!!! And served cold.

      Oh yes, and the folks made me eat at Pizza Ranch. More than once….

      1. My husband ate all of once at Applebees, and swore he’d never step foot in one again. Our order took forever, and when he got his steak and garlic mashed potatoes, the potatoes were literally ice cold in the middle.

        1. Would you believe just yesterday my Dad suggested Applebees – lol!! Luckily, I had food already to go for when we got back from our outing. We went to a bull riding contest!!

  4. There’s nothing as tasty as a nice rare steak … I like steak, eggs and home fries for breakfast if there’s some leftover but this salad look great too.

    1. I never think of steak for breakfast, but I’m not sure why not! I grew up in a farming community and a lot of the families and diners had steak or a pork chop for breakfast – usually on the smaller side and thin.

      1. I learned about steak for breakfast late in life but it’s also great in tortilla wraps for a breakfast burrito along with the fried potatoes and scrambled eggs. Some salsa and diced avocados or guacamole is good too.

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