Mexican Steak and Veggie Salad

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

Submitted by Molly Gilbert
Published on November 8, 2016
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Prep Time:
25 mins
Cook Time:
21 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 56 mins
Servings:
6
Yield:
6 servings
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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

Directions

  1. 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.

  2. 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.

  3. Toss black beans, tomatoes, and onion, with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

  4. Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

  5. 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.

  6. 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.

  7. 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts (per serving)

460 Calories
29g Fat
23g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 460
% Daily Value *
Total Fat 29g 37%
Saturated Fat 9g 44%
Cholesterol 61mg 20%
Sodium 759mg 33%
Total Carbohydrate 23g 8%
Dietary Fiber 8g 27%
Total Sugars 3g
Protein 29g 58%
Vitamin C 34mg 37%
Calcium 198mg 15%
Iron 5mg 30%
Potassium 875mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.