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Zesty Grilled Tex-Mex Cowboy Salad

Zesty Grilled Tex-Mex Cowboy Salad: Flavor-Packed Lunch Bliss

Enjoy a vibrant Zesty Grilled Tex-Mex Cowboy Salad, bursting with flavors from grilled corn and flank steak.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ears Corn Adds sweetness and a smoky char; substitute with canned corn if fresh is unavailable.
  • 8 oz Flank Steak Main protein with rich flavor when grilled; alternatives include skirt steak or chicken breast.
  • 1 head Romaine Lettuce Provides crunch; any leafy greens can work in a pinch.
  • 1 cup Cherry Tomatoes Adds juiciness and sweetness; substitute with diced regular tomatoes if needed.
  • 1 cup Black Beans Offers protein and a creamy texture; canned varieties are convenient—rinse before use.
  • 1 Avocado Brings creaminess and healthy fats; substitute with diced tofu for a vegan version.
  • 1 small Red Onion Adds a sharpness; swap with green onions for a milder flavor.
  • 1 Jalapeno Pepper Provides heat; adjust or omit for less spice.
  • ½ cup Cilantro Leaves Adds brightness; omit if cilantro isn't preferred.
  • 1 cup Tortilla Strips Provides delightful crunch; replace with crushed tortilla chips or omit for a low-carb option.
For the Marinade/Dressing
  • 4 tbsp Olive Oil Provides richness and helps marinate the ingredients; can replace with avocado oil.
  • 2 tsp Chili Powder Brings heat and depth of flavor; adjust for milder taste or substitute with smoked paprika.
  • 1 tsp Ground Cumin Adds earthy warmth; no direct substitute—can be omitted for a lighter flavor.
  • 1 tsp Garlic Powder Enhances savory taste; use fresh minced garlic instead if desired.
  • 1 tsp Salt Essential for flavor enhancement; adjust to taste.
  • ½ tsp Black Pepper Adds mild heat; freshly ground is best.
  • 2 Limes For zesty dressing and juice used in the salad and as a topping.

Equipment

  • grill
  • Mixing Bowl
  • Knife
  • cutting board

Method
 

Preparation
  1. Step 1: Preheat the Grill - Start by preheating your grill to medium-high heat, ensuring the grill grates are clean and lightly oiled.
  2. Step 2: Prepare the Marinade - In a mixing bowl, combine olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper, whisking well.
  3. Step 3: Marinate the Corn and Steak - Coat the corn and flank steak thoroughly with the marinade and let the steak marinate for about 10–15 minutes.
  4. Step 4: Grill the Corn - Place the marinated corn on the preheated grill and cook for about 10 minutes, turning occasionally until charred.
  5. Step 5: Grill the Flank Steak - Grill the marinated flank steak for 4–5 minutes per side until seared; let rest for at least 5 minutes before slicing.
  6. Step 6: Slice the Vegetables - Slice the grilled corn kernels off the cob and thinly slice the flank steak against the grain.
  7. Step 7: Assemble the Salad - In a large mixing bowl, combine chopped romaine, cherry tomatoes, black beans, diced red onion, and sliced jalapeno.
  8. Step 8: Add Dressing and Avocado - Drizzle with reserved marinade and fresh lime juice. Toss and add diced avocado before serving.
  9. Step 9: Top with Grilled Ingredients - Add grilled corn and sliced flank steak on top, sprinkle with tortilla strips and season.
  10. Step 10: Serve and Enjoy - Serve immediately with guacamole or salsa for extra flavor.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 25gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 100IUVitamin C: 60mgCalcium: 6mgIron: 15mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Keep tortilla strips separate to maintain crunch.

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