southwest steak salad.

It all started with a pre-packaged salad mix.


And became one of my favorite salads of all time.


See, a few years ago I decided to purchase one of those specialty packaged salad kits – you know, the bags of salad that have even tinier bags of toppings inisde.  Like the “Asian kit” that has snap peas and wonton chips or the “Caesar kit” that has a mix of artisan cheeses and crunchy croutons.  Yup.  Those.

Except, I purchased the “southwest” version and I’m never satisfied with a little bit of add-ins.  A tiny baggy just wasn’t going to cut it.  I mean, c’mon.  Have you been reading my blog?

So, I did what any  fat-kid would do.  I improvised.  I had some leftover London broil from a previous night’s dinner, an opened bag of frozen corn, a can of black beans, and the little packet of goodies (with chipotle ranch salad dressing).  And what I created was one of the best salads I’ve ever eaten.

And it’s a salad my family enjoys as well.  So much so, they’ve even started making it on their own – with some updates!

Southwest Steak Salad

serves 4

  • 1lb London broil
  • 1 tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 4 c spring greens salad mix
  • 2 c cherry tomatoes, sliced in half
  • 1 c corn*
  • 1 c black beans
  • chipotle ranch dressing**
  • optional topping: tortilla strips

Add all of the seasonings from chili powder to cayenne pepper into a bowl and mix together.  Rub the seasoning mix all over the London broil until completely coated.  Now, at this point, I generally cook on the stovetop a good 5 minutes on each side, which keeps the steak at a medium-rare, but my family started cooking it in the crockpot, which cooks it a little more thoroughly, but makes the steak so tender.

When the steak has reached your preferred doneness, remove from heat source and allow to cool completely.  I do this so it doesn’t wilt the lettuce.

To serve, divide greens onto each plate and top with even portions of tomatoes, corn, black beans, and sliced steak.  Sprinkle some tortilla chips on top, and then drizzle chipotle dressing.


* I typically use frozen corn which I run under warm water to thaw, but I’ve used canned corn in the past.  I bet even fresh corn, grilled, would be amazing!

** I use the Wish Bone brand, but really any chipotle ranch – even a homemade version – will do!




My blog is being consumed by Southwestern and breakfast foods.




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