Southwestern Steak Salad with Cilantro Lime Dressing

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Southwestern Steak Salad with Cilantro Lime Dressing
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • For salad:
  • 2 teaspoons brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • 1 Teaspoon garlic powder
  • 1 Teaspoon chili powder
  • pinch cayenne pepper
  • 1 pound New York strip steak
  • 1 tablespoon extra virgin olive oil, such as Colavita

  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup frozen corn, defrosted
  • 1/2 cup Cherry or grape tomatoes, halved
  • 4 green onions, chopped
  • 2 heads romaine lettuce, washed and chopped
  • For dressing:
  • 3 tablespoons extra virgin olive oil, such as Colavita

  • 3 tablespoons lime juice
  • 2 tablespoons fresh chopped cilantro or 1/2 teaspoon dried coriander
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper



  1. Preheat oven to 400 F.
  2. In a small bowl, combine brown sugar, salt, cumin, garlic powder, chili powder and cayenne and stir well. Rub spice mix all over the steak, coating well.
  3. Heat olive oil in a large ovenproof pan over medium high heat and add steak. Sear on each side for 4 minutes or until a nice dark crust forms, 8 minutes total. Transfer pan to the oven and cook 5 minutes for medium rare doneness or 8 minutes for medium.
  4. Let steak rest 5 minutes before slicing.
  5. Meanwhile, in a large bowl, combine beans, corn, tomatoes and green onion and stir. Add lettuce and toss to combine.
  6. In a small bowl, combine all dressing ingredients and whisk well. Pour over lettuce mixture and toss. Distribute salad between 4 bowls and add sliced steak on the side.