This is a salad I could eat over and over and over again! To be honest, I love steak salad, but I never order it out because I am a little skeptical over my steaks. I also don’t ever order it out because of the price point as well. Therefore, it was about time that I created an HGHF version of a flank steak salad…. and of course make it Southwest style. You all will love this easy, delicious and healthier version, especially because I have a homemade dressing for you all that you will continue to dip those tortilla strips in! Time for the Healthy Southwest Flank Steak Salad to be on constant dinner rotation.
Why Flank Steak in this Healthy Grilled Flank Steak Salad?
Flank steak is an inexpensive but flavorful cut of beef. It is about 1 foot long and 1 inch thick. When you go purchase it at the store don’t be surprised to find it in one long piece rather than divided into smaller steaks. Flank steak is best after being marinated and grilled over high heat. It is super tender and incredibly tasty, perfect for cutting thin slices against the grain for a a salad!
Since flank steak is very low in fat content, you do not need to trim it. However, you do want to marinade it ahead of time and massage the marinade into the meat. After you grill it, make sure you let it rest for 5 minutes before cutting thin slices preferably at at 40-45 degree angle. You want to make sure you cut AGAINST the grain, slicing flank steak with the grain, creates an overly chewy consistency.
Flank Steak Recipes:
I do not have any other recipes on HGHF that use flank steak however, I have a few that would be WONDERFUL to use this flank steak recipe with. Make it with fajitas, stir fry— options are endless!
Easy Mexican Grilled Chicken ( use the same delicious salsa to put on top!)
The Best Chicken Teriyaki Bowls ( marinate in the the marinade then grill, serve over the rice & cabbage!)
Easy Queso Walking Tacos ( assemble them, but instead of ground beef or chicken use the flank steak)
Where to buy Flank Steak:
You can buy Flank Steak from your local grocer over the counter. Tell them what you are using it for, a lot of times they have a better idea of exactly what piece would work best with the recipe.
How to Store Flank Steak:
You may store your flank steak in the butcher paper that it came in for up to 3 days in your refrigerator. I recommend putting the flank steak wrapped in butcher paper in a plastic bag form the store or a glass dish when you get home. Just a precaution, just incase it were to leak out of the butcher paper. Once you have grilled the flank steak, it is good to go for salads up to 4 days after it being cooked. Store in an air tight container in the fridge.
How To Make the Homemade Southwest Dressing for the Healthy Southwest Flank Salad
If you all have been following me for a little bit or a long time, you know my obsession with creating your own dressings. The biggest pit fall to salads being healthy is the dressing. Therefore, if you are making your own you are already making sure that there aren’t any added sugars, preservatives etc. which is key!
This recipe does us mayo, however we use Greek Yogurt for the majority of the dressing to lighten it up! If you want to take out the mayo that is 100% up to you and you can adjust the taste how you’d prefer. However, I highly recommend trying it this way first. This dressing is beyond delicious and I could just use it as a dip for anything!
Ingredients:
- 1/2 cup Greek Yogurt
- 1/4 cup sour cream
- 1/4 cup mayonoise
- 3 tbsp of your favorite salsa
- 1 tbsp light olive oil
- 2 tbsp lime juice ( 1 large lime or 2 small limes)
- 3/4 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
Directions
Add all the ingredients to an immersion safe container and immersion blend until smooth and creamy. Refrigerate in an air tight container until salad is ready. Enjoy for up to 7 days in the fridge! ( however, I highly doubt it will last that long!)
The Special Seasoning for the Healthy Flank Steak
My dad grew up being very close to high grandfather, Daddy Hinkle— which is what they called him. His grandparents lived on a farm in Oklahoma and he loved more than anything to visit there. One of things he loved about going there was not only milking the cows, but Daddy Hinkle’s cooking. He use to make this special seasoning they put on everything.
When Daddy Hinkle passed away they found his seasoning recipe in his belongings. In memory of him they decided to create this seasoning and share it! That is where Daddy Hinkle’s seasoning comes from. However, a few of the cousins drove it into the ground and it can hardly be found anymore.
Growing up we used Daddy Hinkle seasoning ON EVERYTHING. That seasoning reminds me 10000000000 % of childhood. We would use that seasoning in our mayo/Greek Yogurt based sauce for the Tuna Noodle Casserole and it is so stinking good! Therefore, my dad and I took to the kitchen to recreate the seasoning, because I wanted to finally share it with you guys, since chances are you don’t have access to the store bought Daddy Hinkle’s.
Here are two more recipes on HGHF that use Hinkle Seasoning:
The Best Tuna Noodle Pasta
The Best Crock Pot Chuck Roast
DADDY HINKLE’S SEASONING INGREDIENTS
- Salt
- Garlic Powder
- Onion Flakes
- Paprika
- Pepper
- Celery Seed
- Turmeric
- Cayenne Pepper
- Cane Sugar
- Greek Yogurt
- Mayo of choice
What other HGHF salad recipes you need to make!
Apple Gorgonzola Salad with Honey Shallot Dressing
Modern Greek Salad
Peach and Blackberry Spinach Salad
Harvest Salad with Pumpkin Maple Dijon Dressing
Healthy Southwest Flank Steak Salad
Ingredients
Southwest Dressing
- 1/2 cup Greek Yogurt
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tbsp of your favorite salsa
- 1 tbsp light olive oil
- 2 tbsp lime juice 1 large lime or 2 small limes
- 3/4 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp smoked paprika
Hinkle Seasoning Flank Steak
- 1 1/2 pound flank steak
- 4 dashes Worcester Sauce
- 1 tsp salt
- 1 tsp onion flakes
- 1 tsp garlic powder
- 1/2 tsp cane sugar
- 1/2 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp celery seed
- 1/4 tsp turmeric
Healthy Southwest Flank Steak Salad
- 16 oz mixed greens
- green pepper
- shredded cheddar cheese as little or as much as you prefer
- 1 15 oz can of spicy black beans drained and rinsed
- slicer tomatoes
- 1 15 oz can of black olives
- 2 ears of grilled corn or regular cooked corn
- red onion
- cilantro
Baked Tortilla Strips
- 4 unbaked tortillas
- chili powder
- olive oil spray
Instructions
Southwest Dressing
- Add all the ingredients to an immersion safe container and immersion blend until smooth and creamy. Refrigerate in an air tight container until salad is ready. Enjoy for up to 7 days in the fridge! ( however, I highly doubt it will last that long!)
Hinkle Seasoning and Marinating/Grilling Flank Steak
- In small bowl add in your salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and cayenne pepper.
- Spread the flank steak in a deep baking dish. Drizzle each side with two dashes of Worcester sauce. Then sprinkle 1 tsp of each side of Daddy Hinkle Seasoning. Rub the seasoning in on each side with your hands . Cover and place in refrigerator to marinade 1 to 2 hours.
- When reading to grill, pre heat the grill to medium-high. Place your flank steak on your grill and grill to your preference about 6 minutes per side for medium-rare. 8 -9 minutes per side for medium. (Cooking time will vary due to thickness of your steak.) Then let your flank steak rest for 15 minutes before cutting against the grain.
Assembling the Healthy Southwest Flank Steak Salad
- You will start to layer your salad with the mixed greens, chopped green peppers, sliced red onions, tomatoes, cheddar cheese, corn & cilantro. Top with sliced flank steak, southwest dressing and tortilla strips and Enjoy!
Baked Tortilla Strips
- Cut unbaked tortillas into strips, spray with olive oil and sprinkle with chili powder. Place on baking sheet and bake at 400 degrees for 5-10 minutes. Make sure you continue to check and take out when they start to brown. They will become crispier as they sit out.
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