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Southwest Steak Salad with Fried Plantains Recipe

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4.3 from 31 reviews

This Southwest Steak Salad with Fried Plantains is a vibrant and satisfying dish that combines perfectly grilled skirt steak seasoned with smoky spices, crispy fried plantains, fresh romaine lettuce, creamy avocado, and a zesty cilantro-lime Greek yogurt dressing. Packed with bold southwestern flavors and a delightful mix of textures, this salad makes a delicious and nutritious meal perfect for any time of year.

  • Total Time: 40 minutes
  • Yield: 1 serving

Ingredients

Steak and Seasoning

  • 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

Plantains

  • 1 ripe plantain
  • 2 tablespoons olive oil

Salad

  • 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
  • 1 cup packed cilantro

Dressing

  • 3/4 cup Greek yogurt
  • 2 tablespoons olive oil
  • 3 cloves garlic
  • 1/4 cup lime juice, freshly squeezed
  • 1 tablespoon lime zest, freshly zested
  • 1/4 teaspoon kosher salt (or to taste)

Instructions

  1. Preheat Grill: Preheat your grill to high heat to prepare for cooking the steak effectively.
  2. Season Steak: Combine smoked paprika, chili powder, cumin, kosher salt, and black pepper in a small bowl. Sprinkle this seasoning blend evenly on both sides of the skirt steak to infuse it with southwestern flavors.
  3. Grill Steak: Place the seasoned steak on the hot grill and cook until it reaches your desired level of doneness, usually about 3-4 minutes per side for medium-rare. Once cooked, remove the steak and let it rest to retain its juices.
  4. Prepare Plantains: Peel the ripe plantain carefully and cut it into 1/2 inch slices to optimize frying.
  5. Fry Plantains: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Once the oil is hot, add the plantain slices and fry them until golden brown on both sides, which should take about 2-3 minutes per side. Use a slotted spoon to remove them, then drain on a paper towel-lined plate.
  6. Assemble Salad: In a large salad bowl, place the chopped romaine lettuce as the base. Top with thin avocado slices, halved cherry tomatoes, black beans, lightly steamed corn kernels, tortilla strips, crumbled cotija cheese, and the fried plantains for a medley of textures and flavors.
  7. Slice Steak: Thinly slice the rested steak against the grain for maximum tenderness, and arrange the slices over the salad.
  8. Make Dressing: Add Greek yogurt, olive oil, garlic cloves, fresh lime juice, lime zest, and kosher salt to a high-powered mixer or food processor. Puree the ingredients until the dressing is smooth and creamy, blending the bright citrus with savory garlic beautifully.
  9. Dress and Serve: Drizzle the prepared cilantro-lime dressing evenly over the assembled salad just before serving. Enjoy your flavorful and balanced Southwest Steak Salad with Fried Plantains.

Notes

  • For an extra kick, add a pinch of cayenne pepper to the steak seasoning blend.
  • Ensure plantains are ripe for a sweet flavor and tender texture when fried.
  • You can substitute the skirt steak with flank steak or sirloin if preferred.
  • Lightly steaming the corn helps maintain its sweetness and texture in the salad.
  • If you don’t have a grill, you can cook the steak in a hot cast-iron skillet as an alternative.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: Southwestern

Find it online: https://ellarecipe.com/southwest-steak-salad-with-fried-plantains-recipe/