Get ready to transform your ordinary meal into an extraordinary culinary adventure! This Mexican Grilled Flank Steak Salad with Honey Lime Dressing is not just a recipe—it's a vibrant symphony of flavors that will transport you straight to the heart of Mexico. Imagine tender, perfectly grilled steak nestled on a bed of crisp romaine, drizzled with a tantalizing honey lime dressing that balances sweet, tangy, and savory notes in every single bite. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to a mouthwatering experience that's both easy to prepare and impossible to resist!
Ingredients
- 1 lb flank steak
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon honey
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- Begin by preparing the flank steak. Pat it dry with paper towels and season both sides generously with salt and pepper. Set aside to marinate while you prepare the salad ingredients.
- In a small bowl, whisk together the olive oil, honey, and the juice of 2 limes to create the honey lime dressing. Adjust the seasoning with salt and pepper to taste. Set aside.
- Preheat your grill or grill pan over medium-high heat. Make sure it is hot before adding the steak to achieve a nice sear.
- Once the grill is hot, place the flank steak on it. Grill for about 5 minutes on one side without moving it, allowing it to develop a nice char.
- After 5 minutes, flip the steak and grill for an additional 3-5 minutes for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for doneness (130°F for medium-rare).
- Once cooked, remove the flank steak from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
- While the steak is resting, prepare the salad. In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced avocado, and sliced red onion.
- After the steak has rested, slice it against the grain into thin strips.
- Add the sliced flank steak to the salad mixture and drizzle the honey lime dressing over the top. Toss gently to combine all the ingredients and coat them evenly with the dressing.
- Serve the salad immediately, garnished with additional lime wedges if desired. Enjoy your Mexican Grilled Flank Steak Salad with Honey Lime Dressing!
Tips
- Steak Temperature is Key: Use a meat thermometer to ensure perfect doneness. For medium-rare, aim for 130°F.
- Slice Against the Grain: Always cut flank steak perpendicular to the muscle fibers to ensure maximum tenderness.
- Let the Steak Rest: Allowing the meat to rest after grilling helps redistribute juices, keeping your steak moist and flavorful.
- Dressing Hack: Whisk the honey lime dressing thoroughly to create a smooth, well-emulsified sauce that coats every ingredient.
- Fresh Ingredients Matter: Use ripe avocados and fresh lime juice for the most vibrant flavor profile.
- Prep Ahead: You can marinate the steak and prepare the dressing in advance to save time during meal preparation.
- Customize Your Salad: Feel free to add additional toppings like cilantro, grilled corn, or black beans to make the dish your own!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 85mg
