Steak Salad with Creamy Avocado Dressing

Steak Salad with Creamy Avocado Dressing – Grilled flank steak sliced over a bed of lettuce, tomatoes, corn, onion, and crumbled bacon then topped with a homemade creamy avocado dressing.

‘Tis the season for all the grilling and salads! It’s hot as heck here in Florida. I love marinating a flank steak and slicing it up for the week. It’s versatile and can be enjoyed for lunch or dinners. I mixed up this salad and made a simple avocado dressing and this turned out to be quite delish! 

To make Steak Salad with Creamy Avocado Dressing, you will need:

• Flank steak
• olive oil
• salt
• pepper
• garlic powder
• onion powder
• lettuce mix of your choice
• red onion
• cherry tomatoes
• corn on the cob (or canned corn)
• bacon
• avocado
• lime
• plain Greek yogurt

Recipe Tips and Suggestions:

• I used leafy romaine for this, but any lettuce blend of your choice works just fine.
• I like to marinate my flank steaks for at least a good chunk of a day for best flavor so you may want to plan ahead and allow enough time to let it marinate for at least a few hours before grilling. 
• When I am grilling and want corn, I like to just grill some corn on the cob instead of using canned or frozen. I love the more crunchier texture of fresh corn off the cob, but canned also works if you want to skip that step.
• Toppings are of course flexible, feel free to add whatever else you’d like.
• The steak can be cooked the day before and sliced and served on the salad cold or warm. 
• If flank steak isn’t your jam, you can use other cuts, but I like that it slices up nice and thin.

For more summer salads, check these out:

BLT Pasta Salad

Summer Cobb Salad

The Best Broccoli Salad

Print

Yield: 4 servings

Steak Salad with Creamy Avocado Dressing

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 6 hours

Total Time 6 hours 35 minutes

Steak Salad with Creamy Avocado Dressing - Grilled flank steak sliced over a bed of lettuce, tomatoes, corn, onion, and crumbled bacon then topped with a homemade creamy avocado dressing.

Ingredients

• ~2lb. flank steak
• 1/2 cup + 2 tablespoons extra virgin olive oil, divided
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 6 cups lettuce/salad mix
• 2 cups cherry tomatoes, sliced in half
• 1/2 red onion, thinly sliced
• 6 slices cooked bacon, crumbled
• 2 ears corn on the cob

For the dressing:

• 2 small avocados
• 1 lime
• 1/2 cup plain Greek yogurt
• salt to taste

Instructions

1. Prepare the marinade for the flank steak. Place the steak into a large freezer bag or baking dish. In a small bowl, whisk together the 1/2 cup olive oil, salt, garlic and onion powder, and black pepper. Pour the mixture over the steak to coat. Cover and chill for at least 4-6 hours.
2. To grill the steak, heat grill or grill pan over medium high heat. Grill the flank steak for about 5 minutes, flip and continue cooking another 5-7 minutes or until steak reaches desired temperature. Remove from the grill, cover, and let rest.
3. Rub the remaining two tablespoons of olive oil over the corn. Grill the corn on each side, about 2-3 minutes and continue turning over to char each side. Remove from the heat.
4. Prepare the salad. Layer the lettuce mix in a large bowl. Top with the tomatoes, crumbled bacon, and red onion. Use a knife to shave the corn off the cob and onto the salad. Use a sharp knife to thinly slice the flank steak and add to the top of the salad.
5. For the dressing, add the avocados, lime juice, Greek yogurt, and salt into a food processor and blend until smooth. If too thick, add water to thin. Transfer to a bowl.
6. Either drizzle the dressing over the salad or let people serve themselves.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 35mgSodium: 1379mgCarbohydrates: 28gFiber: 10gSugar: 7gProtein: 20g

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