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Southwestern Steak Salad with Cilantro Lime Dressing

Southwestern Steak Salad with Cilantro Lime Dressing

It was only after I got married that I realized fruit salad and yogurt do not a dinner make -- at least not for Hubby. Now, I happen to love a really good salad, but Hubby doesn’t really take to those single-girl-I-use-my-oven-for-storage-recipes from my old repertoire, before I was the Bride Who Knew Nothing.

So I came up with the perfect compromise: a salad that eats like a meal. Sorry you’ve actually got to turn on that oven and your stove, but it’s worth it. My Southwestern Steak Salad with Cilantro Lime Dressing is guaranteed to warm you and fill you up at the same time. It’s great for dinner when you want to go light on the carbs at the end of the day. If you don’t want to use steak, you can substitute chicken, tofu, or even grilled fish. And hey, it’s still in essence a salad, so you get all the major health benefits too.

Once you try this fab Steak Salad, you’ll be looking for more dinner salad recipes. Take your pick of Salads that Eat Like a Meal

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


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
  • ½ cup frozen corn, defrosted
  • ½ 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 ½ teaspoon dried coriander
  • ½ teaspoon kosher salt
  • Freshly cracked 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.