Ahhhmazing! That’s what this salad is. I seriously can’t get enough of it. I love all things mexican, texmex, whatever you want to call it and this salad sure doesn’t disappoint.
I tend to get southwestern style salads pretty much everywhere I go, but I wanted to recreate one I could make at home. I also wanted to find a quick dressing that I can grab on the fly. I finally found the winner!
Brianna’s Home Style Cilantro Lime dressing is a must! They carry it my local Sprouts and Frys, but I’m sure you can find it just about anywhere. What I love about this salad most is that I’m not giving up flavor in any way. I feel full after eating it, and duh it has steak so need I say more. If you’re not a fan of steak this can also be done with chicken or my recent addition Mexican Pulled Beef (recipe coming soon). If you are vegetarian you can do black beans in place of the meat.
Southwestern Steak Salad
Ingredients
-Green Leaf Lettuc
-Tomatoes
-Corn (on the cob is best but you can also do canned)
-Jalapeno
-Radishes
-Green Onion
-Avocado
-Cojita Cheese
-Tortilla Strips (Kroger Southwestern are our favorite)
-Cilantro
-Steak (or chicken if preferred)
-Brianna’s Home Style Cilantro Lime Dressing
1. If using corn on the cob, grill it in the husk for 20-30 minutes rotating it a few times. You want the corn kernels to have a good char on them. If you are using canned corn, drain them and seer them on the stove in a tsp of olive oil till you get a char on the outside.
2. When grilling the steak I simply season it with garlic salt, pepper, and some paprika for heat.
Side note- be careful with the heat of jalapenos. I only add about 1/4 of a jalapeno to the entire salad just to give it a little kick.
