Chili-Rubbed Flank Steak Salad


Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly.

Prep Time:
55 mins
Additional Time:
1 hr 50 mins
Total Time:
2 hrs 45 mins
4 servings


Steak & Rub

  • 1 pound flank steak, trimmed

  • 2 tablespoons avocado oil or canola oil

  • 1 clove garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon unsweetened cocoa powder

  • 1 teaspoon ground cumin

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt


  • ¼ cup loosely packed fresh cilantro, finely chopped

  • ¼ cup low-fat plain Greek yogurt

  • 2 tablespoons mayonnaise

  • 1 teaspoon lime zest

  • 2 tablespoons lime juice

  • 1 clove garlic, minced

  • 1 teaspoon honey

  • teaspoon salt


  • 6 cups chopped romaine lettuce

  • 1 cup frozen corn kernels, thawed

  • 1 (15 ounce) can low-sodium black beans, rinsed

  • 1 large orange or yellow bell pepper, thinly sliced

  • ½ medium red onion, thinly sliced

  • ¼ cup crumbled feta cheese

  • ¼ cup chopped fresh cilantro

  • 2 tablespoons pepitas


  1. To prepare steak & rub: Place steak in a large glass dish. Combine oil, garlic, chili powder, cocoa, cumin, cinnamon, pepper, and 1/4 tsp. salt in a small bowl. Rub the mixture on both sides of the steak. Cover and refrigerate for 1 1/2 to 2 hours.

  2. Meanwhile, prepare dressing: Whisk cilantro, yogurt, mayonnaise, lime zest, lime juice, garlic, honey, and salt in a separate small bowl.

  3. To cook steak: Preheat grill to medium-high. Clean and oil the grates (see Tip). Grill the steak to desired doneness, 4 to 5 minutes per side for medium-rare (130-135 degrees F on an instant-read thermometer). Transfer to a clean cutting board and let rest for 4 to 5 minutes before slicing.

  4. To prepare salad: Combine lettuce, corn, beans, bell pepper, and onion in a large bowl. Add the dressing and toss to coat.

  5. Slice the steak thinly across the grain. Divide the salad among 4 plates, top with the steak, and sprinkle with feta, cilantro, and pepitas, if using.


To make ahead: Refrigerate dressing (Step 2) for up to 2 days.

Tip: To oil a hot grill grate, soak a paper towel with vegetable oil, hold it with tongs and rub it over the grate. (Do not use cooking spray on a hot grill.)

Nutrition Facts (per serving)

467 Calories
22g Fat
32g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. steak + 2 1/2 cups salad
Calories 467
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 9g 32%
Total Sugars 7g
Protein 36g 72%
Total Fat 22g 28%
Saturated Fat 5g 25%
Cholesterol 83mg 28%
Sodium 538mg 23%
Potassium 1054mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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