Layered with bold Tex-Mex flavors, this vibrant salad is a feast for both the eyes and the palate. Juicy marinated flank steak, crisp romaine, creamy avocado, and crumbled queso fresco come together with a smoky lime dressing for a refreshing yet hearty dish. Perfect for potlucks, weeknight dinners, or any occasion that calls for a little Southwest flair!
Tex-Mex Layered Salad
Makes 6 to 8 servings
Ingredients
- ¾ cup olive oil
- ½ cup fresh lime juice
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon crushed red pepper
- 1 (1½- to 2-pound) flank steak
- 2 romaine hearts, chopped
- 2 cups halved assorted cherry tomatoes
- 1 (10-ounce) package queso fresco, crumbled
- 2 avocados, peeled, pitted, and diced
- 1 medium red onion, thinly sliced
- 1 bunch fresh cilantro, roughly chopped
- 2 cups dried black beans*, cooked according to package directions
- 2 cups fresh corn kernels
- 3 teaspoons kosher salt, divided
- 1 tablespoon chipotle hot sauce
- 1 tablespoon honey
- Garnish: fresh cilantro
Instructions
- In a medium bowl, whisk together oil, lime juice, paprika, chili powder, and red pepper.
- In a resealable plastic bag, place steak; pour in half of oil mixture. Seal bag, and refrigerate for 4 hours or overnight. Refrigerate remaining oil mixture until ready to use.
- In a large clear bowl or trifle dish, layer romaine, tomatoes, queso fresco, avocado, red onion, cilantro, black beans, and corn.
- Heat a large grill pan or griddle over medium-high heat.
- Remove steak from marinade, letting excess drip off; discard marinade. Sprinkle 2 teaspoons salt all over steak, and add to pan. Cook, turning occasionally, until browned and an instant-read thermometer inserted in center registers 135°. Let stand for 5 minutes. Thinly slice steak, and place on top of salad.
- Stir hot sauce, honey, and remaining 1 teaspoon salt into remaining oil mixture. Pour over salad. Garnish with cilantro, if desired.
Notes
*We used Camellia Brand Black Beans.
