Southwest Steak Salad with Fried Plantains

5 from 3 votes

Southwest Steak Salad with Fried Plantains

This southwest steak salad with fried plantains is PACKED with grilled steak, fried plantains, black beans, corn, tomatoes, avocado, crunchy tortilla strips, and topped with a homemade Greek yogurt cilantro dressing.

Prep Time20

Cook Time20

Total Time40

Course: Salad

Cuisine: Tex Mex

Keyword: fried plantains on a salad, southwest steak salad, southwest steak salad with fried plantains, steak salad, tex mex salad

Servings: large salad

Author: Brandy O'Neill

Equipment

Ingredients

For salad:

6 ounces skirt steak
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 ripe plantain
2 tablespoons olive oil
2 cups chopped romaine lettuce
1/2 ripe avocado thinly sliced
1/2 cup halved cherry tomatoes
1/4 cup black beans
1/4 cup corn kernels lightly steamed
1/4 cup tortilla strips
1/4 cup cotija cheese crumbled

For dressing:

1 cup packed cilantro
3/4 cup Greek yogurt
2 tablespoons olive oil
3 cloves garlic
¼ cup lime juice freshly squeezed
1 tablespoons lime zest freshly zested
¼ teaspoon kosher salt or to taste

Instructions

For salad:

Preheat your grill to high heat.
Mix smoked paprika, chili powder, cumin, kosher salt, and pepper together and sprinkle on both sides of your steak.
Grill until desired doneness and let rest.
Peel your plantain and slice 1/2 inch slices.
Add olive oil to a 12-inch skillet and place over medium-high heat.
Once the oil is hot add in the plantains and cooks on both sides until golden brown. Remove from the oil and let drain on a paper towel-lined plate.
In a large salad bowl add lettuce and top with avocado, cherry tomatoes, black beans, corn, tortilla strips, crumbled cotija cheese, and fried plantains.
Slice steak and place over salad. Drizzle with dressing and devour.

For dressing:

Add all ingredients to a high-powered mixer or food processor and puree until smooth and creamy.

Nutrition