Mexican Chili Steak Salad

Mexican Chili Steak Salad
Servings: 4 Prep 30 mins Chill overnight Grill 6 mins Stand 5 mins


  • 1/2 cup olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2/3 cup red-wine vinegar
  • 1 pound flank steak, scored
  • 1 cup cooked corn kernels
  • 1 9 ounce package frozen cut green beans, cooked according to package directions
  • 1 pint cherry tomatoes, halved
  • 6 cups torn romaine leaves
  • 1/2 head radicchio, leaves torn into bite-size pieces

Make It

1. Combine oil, chili powder, cumin, thyme, salt and pepper in saucepan. Bring to boiling. Reduce heat; simmer 5 minutes. Add vinegar. Cool slightly.

2. Place meat in large, plastic food-storage bag. Add 1/2 cup of the marinade; seal. Refrigerate overnight, turning occasionally. Refrigerate remaining 3/4 cup marinade for dressing.

3. Drain steak, reserving marinade. Grill or broil steak 4 inches from heat, or cook in grill skillet over medium-high heat 6 minutes or until desired doneness; turn and baste once halfway through cooking. Discard remaining marinade used as brush-on.

4. Let steak stand 5 minutes. Cut across grain in very thin slices. Toss with corn, beans, tomatoes and the 3/4 cups reserved marinade in large bowl. Arrange lettuce and radicchio leaves on platter. Top with salad. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 416, Fat, total (g): 32, chol. (mg): 76, carb. (g): 13, pro. (g): 16, sodium (mg): 1417, Percent Daily Values are based on a 2,000 calorie diet.