Southwestern Steak Salad With Salsa-Spiked Dressing

Jennifer Iserloh
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Makes 4 servings

1 lb. flank steak
½ tsp ground cinnamon
½ tsp mild chili powder
¼ tsp salt
Nonstick cooking spray
½ lb. mixed greens (about 6 cups)
1 can (15-oz.) black beans, drained, well-rinsed
1 green or red bell pepper, seeded, diced
½ red onion, diced
½ cup cilantro leaves, chopped

½ cup tomato salsa
2 Tbsp fresh lime juice (from 1 lime)
1 Tbsp cumin powder
1 Tbsp olive oil
¼ tsp freshly ground pepper

Preheat the oven to 400ºF. Sprinkle the flank steak with cinnamon, chili powder and salt. Heat a large skillet over high heat. Coat with a thin layer of cooking spray.

Place the steak in the skillet and reduce the heat to medium. Cook 2 to 3 minutes, turning once until the steak is lightly browned on both sides.

Transfer to the oven and cook 12 minutes for medium rare, 15 to 17 minutes for medium. Transfer to a cutting board.

Place the greens, black beans, pepper, onion and cilantro in a large bowl.

Prepare the dressing: Place the salsa, lime juice, cumin, olive oil and black pepper in a small bowl and whisk until combined. Drizzle over the greens and toss until the greens are coated. Transfer the salad to a large platter.

Thinly slice the steak and transfer to platter. Serve immediately.

Nutrition facts (per serving): calories 330, fat 13 g (sat. fat 4 g), cholesterol 53 mg, protein 31 g, carbohydrates 26 g, fiber 8 g, sodium 620 mg, sugars 48 g

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013