Southwestern Steak Salad #SundaySupper
Recipe type: salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
This Southwestern Steak Salad is full of all my favorite Southwestern vegetables and topped with a tasty London Broil.
For the dry rub:
  • 2 lb. Certified Angus Beef London Broil
  • 1 T. cumin
  • 1 t. chile powder
  • 1 t. garlic powder
  • 1 t. salt
  • ½ t. black pepper
  • 1 T. brown sugar
For the salad:
  • 6 c. Romaine lettuce
  • 1 tomato, chopped
  • ½ bell pepper, chopped
  • ½ onion, sliced thin
  • 1 avocado, sliced
  • 1 c. black beans
  • ½ c. corn kernels
  • 3 T. pickled jalapenos
  • ½ c. cheddar cheese, shredded
  1. To make the dry rub combine all ingredients together in a bowl. Mix well then rub all over the London Broil. Refrigerate for 2-4 hours.
  2. When ready to make the salad heat a grill to high heat. Place the London Broil on the grill and cook on one side for 3 minutes. Flip it over and cook until the internal temperature reaches 135. Remove to a cutting board and rest for 5 minutes before slicing.
  3. Meanwhile, place the romaine lettuce in a large bowl. Top with all of the other ingredients then toss to combine.
  4. Divide the salad mixture between 4 plates and top with grilled steak.
  5. Serve with your favorite salad dressing.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at