Glass bowl of steak salad with black beans, corn, avocado, and tortilla strips.

Southwestern Steak Salad Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Total Time: 21 minutes
  • Yield: 4-6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Southwestern


For this salad, you steak will be fully-rested and cooled before you slice it. If you’d prefer that your steak is still warm, prep the salsa and dressing first. Let the steak rest for only 5 minutes while you assemble the salads, and then slice the steak and put it on top while still warm.


Units Scale
  • 1 (1 and 1/2 to 2 lb.) skirt steak
  • 2 tsp. Fajita seasoning*
  • 3 Tbsp. olive oil, divided
  • 1 (15 oz.) can black beans, rinsed, drained, patted dry
  • 1 (10 oz.) bag frozen yellow corn, thawed
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely chopped cilantro, plus more for garnish
  • 2 large tomatoes, finely chopped
  • 1 garlic clove, peeled, minced
  • 1 tsp. salt, divided
  • 1 lime, juiced, divided
  • 3/4 cup sour cream
  • 1 Tbsp. sauce from chipotle in adobo**
  • 2 tsp. red wine vinegar
  • 1/4 tsp. garlic powder
  • 5 oz. (about 5 cups) spring mix or favorite lettuce
  • 2 avocados, pitted, peel removed, sliced thin or diced
  • 1/2 cup crispy tortilla strips (optional)
  • 1/4 cup crumbled queso fresco (optional)


  1. Transfer skirt steak to a cutting board. Cut steak in half, or into 10- to 12-inch long sections so that each piece fits into a large frying pan. Rub each piece of steak all over with fajita seasoning and set aside.
  2. In a large skillet heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add steak pieces, or cook in batches if all pieces will not fit together in pan to prevent overcrowding. Cook each side 2 to 3 minutes.
  3. Transfer steak to a clean cutting board and set aside to rest.
  4. In a medium bowl toss together black beans, corn, red onion, cilantro, tomato, garlic, 1/2 teaspoon salt, and half of the lime juice until well combined. Set aside.
  5. In a small bowl stir together sour cream, chipotle in adobo, 1 tablespoon of olive oil, red wine vinegar, remaining lime juice, garlic powder, and 1/2 teaspoon salt until well combined.
  6. Slice skirt steak against the grain into ¼-inch thick slices.
  7. In a large bowl, add spring mix. Top with black bean and corn salsa and dressing and toss to combine.
  8. Add steak and avocado to salad. Top with more fresh cilantro, and also with crispy tortilla strips and queso fresco, if using. Serve cold or at room temperature.

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*If the fajita seasoning doesn’t contain salt, mix the 2 teaspoons of fajita seasoning with 2 teaspoons of salt and rub into all sides of the skirt steak before cooking.
**Store the extra chipotle in adobo in a small covered container or resealable bag and freeze up to three months.