Collage of various food items including pizza, ribs, macaroni and cheese, and grilled meat.

Southwest Phlippen Steak Salad

The salad that eats like a full meal. Juicy steak gets rubbed with Phlippens, grilled to perfection, then served over crisp greens with black beans, corn, avocado, and a smoky lime dressing. It's hearty, it's colourful, and it's proof that salads can be seriously satisfying.

Prep: 20m | Cook: 15m | Heat: Choice (Sweet Heat for balance, Hot for a kick)

Ingredients:

For the Salad:

  • 1 lb flank steak or sirloin
  • 3 tbsp Phlippens Sauce (Sweet Heat or Hot), divided
  • 6 cups mixed greens (romaine, spinach, or spring mix)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 avocado, sliced
  • ½ cup shredded cheddar or Monterey Jack cheese
  • ¼ cup fresh cilantro, chopped
  • Tortilla strips or crushed tortilla chips for crunch
  • Salt and black pepper

For the Phlippen Lime Dressing:

  • 2 tbsp Phlippens Sauce (same as used on steak)
  • 3 tbsp olive oil
  • Juice of 1 lime (about 2 tbsp)
  • 1 tsp honey
  • 1 clove garlic, minced
  • ½ tsp ground cumin
  • Salt and black pepper to taste

The Gear:

  • Grill pan or cast iron skillet
  • Large salad bowls
  • Small jar or bowl for dressing
  • Tongs
  • Cutting board and sharp knife

Instructions:

  1. The Steak Prep: Pat the steak dry with paper towels. Rub 2 tbsp of Phlippens Sauce all over the steak, coating both sides. Season with salt and black pepper. Let it sit at room temperature for 10 minutes.
  1. The Grill: Heat a grill pan or cast iron skillet over high heat until smoking hot. Sear the steak for 4-5 minutes per side for medium-rare (internal temp 130-135°F), or longer if you prefer it more done. Remove from heat and let rest for 5-10 minutes.
  1. The Dressing: While the steak rests, make the dressing. In a small jar or bowl, combine Phlippens Sauce, olive oil, lime juice, honey, minced garlic, cumin, salt, and pepper. Whisk or shake vigorously until emulsified.
  1. The Base: Divide the mixed greens evenly between large salad bowls or a large serving platter.
  1. The Toppings: Arrange black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado over the greens. Sprinkle with shredded cheese and fresh cilantro.
  1. The Slice: Slice the rested steak against the grain into thin strips. Brush the remaining 1 tbsp of Phlippens Sauce over the sliced steak for extra flavour.
  1. The Assemble: Lay the steak slices over the salad. Drizzle the Phlippen lime dressing over everything and top with tortilla strips for crunch.
  1. The Serve: Serve immediately while the steak is still warm and the greens are crisp.

Phlippen Tip: Always slice steak against the grain—this cuts through the muscle fibres and makes every bite tender and easy to chew. Look for the direction of the lines in the meat and slice perpendicular to them.

Pro-Tips & Pairings:

  • Leftover Love: This salad is perfect for meal prep. Store the steak, greens, toppings, and dressing separately, then assemble fresh when ready to eat. The steak is also delicious cold the next day.
  • Drink This: A Mexican lager with lime, our Smoky Phlippen Michelada, or a bold Malbec to complement the steak.
  • Hungry for More? Pair with our Phlippen Jerk Chicken Queso as a starter, or serve alongside our Phlippen Pulled Pork Sliders for a Tex-Mex feast.
  • Make It a Burrito Bowl: Serve over rice or quinoa instead of greens for a heartier, burrito-bowl-style meal.
  • Protein Swap: Not a steak fan? Use grilled chicken from our Phlippen Lollipop Chicken Drums or leftover Phlippen Jerk Pulled Pork for a different flavour profile.