MEXICAN STEAK AND VEGGIE SALAD

Mexican Steak and Veggie Salad image

Marinated and roasted tomatoes, onion, and black beans are tossed with flank steak, cilantro, and queso fresco in this Mexican-inspired salad.

Provided by Molly Gilbert

Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes

Time 2h56m

Yield 6

Number Of Ingredients 16

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Ingredients

2 pounds flank steak
6 tablespoons extra-virgin olive oil
¼ cup lime juice
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
cooking spray
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups cherry tomatoes
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled queso fresco
¼ cup chopped fresh cilantro

Steps:

Put steak in a large resealable plastic bag. Whisk olive oil, lime juice, Worcestershire sauce, garlic, oregano, salt, cumin, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
Toss black beans, tomatoes, and onion, with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees F) for medium-rare, 3 to 5 minutes per side.
Cover steak loosely with foil and let rest 10 minutes before slicing thinly across the grain. Serve warm steak and vegetables with pan juices over romaine; top with queso fresco and cilantro.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 23 g, Cholesterol 60.9 mg, Fat 28.5 g, Fiber 7.6 g, Protein 28.8 g, SaturatedFat 8.7 g, Sodium 759.4 mg, Sugar 2.5 g

*** Explore more Mexican Steak And Veggie Salad Recipes »

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Dentry Perkins

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I can't wait to try this salad! It looks so delicious.

Funmilayo Ogungbemi

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This salad is a great way to change up your usual steak and potato routine.

Hasnain ALi JUTT SAB

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I made this salad for a party and it was a hit! Everyone loved it.

MASeMBE Isma

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This salad is a great way to get kids to eat their vegetables. My kids loved the steak and the dressing.

Jackson Camille

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I'm not a huge fan of chipotle, so I used a different dressing. The salad was still delicious.

Ajuwon Muheez Ayodeji

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This salad is a great way to use up leftover steak. It's also a great make-ahead meal for busy weeknights.

Christopher Catlin

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Overall, this salad was a solid 8/10. I would definitely make it again.

mario chavez

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This recipe was a bit bland for my taste. I added some extra spices to give it more flavor.

Kauthar Kauts

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The steak was a bit tough, but the veggies were great.

DOMINO Smith

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5 stars! This salad is a keeper.

The tiger

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This salad is a great way to get your daily dose of protein and veggies. The dressing is light and flavorful, and the steak is cooked just the way I like it.