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Zesty Grilled Tex-Mex Cowboy Salad

Zesty Grilled Tex-Mex Cowboy Salad for Flavorful Summer Nights

Enjoy this Zesty Grilled Tex-Mex Cowboy Salad, a dish bursting with vibrant flavors, perfect for summer nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 ears Corn Adds sweetness and smokiness
  • 1 lb Flank Steak Provides protein and flavor
  • 4 cups Romaine Lettuce Acts as a fresh base
  • 1 cup Cherry Tomatoes Offers sweetness and freshness
  • 1 can Black Beans Boosts heartiness
  • 1 large Avocado Adds creaminess
  • 1 small Red Onion Provides crunch and sharpness
  • 1 small Jalapeno Pepper Adds spice
  • 1/2 cup Cilantro Leaves Brings freshness and flavor
  • 2 each Limes Enhances acidity for brightness
For the Marinade
  • 1/4 cup Olive Oil Used for marinade and grilling
  • 2 tsp Chili Powder Adds heat and depth
  • 1 tsp Ground Cumin Contributes earthiness
  • 1 tsp Garlic Powder Elevates the flavor
  • 1 tsp Salt Essential for seasoning
  • 1/2 tsp Black Pepper Adds a spicy kick
For the Crunch
  • 1 cup Tortilla Strips Provide a satisfying crunch

Equipment

  • Grill
  • Mixing Bowl
  • cutting board
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your grill to medium-high heat, aiming for a temperature between 375°F and 400°F.
  2. In a mixing bowl, whisk together olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper.
  3. Marinate the corn and flank steak with the remaining marinade. Let sit for about 10 minutes.
  4. Place the corn on the grill and grill for about 10 minutes, turning occasionally.
  5. Grill the flank steak for about 4 to 5 minutes on each side until it reaches your preferred doneness.
  6. Remove grilled ingredients and let them rest for about 5–10 minutes.
  7. Slice the corn off the cob and flank steak against the grain into thin strips.
  8. Combine chopped romaine, cherry tomatoes, black beans, diced red onion, sliced jalapeno, cubed avocado, and chopped cilantro in a bowl.
  9. Drizzle with reserved marinade and lime juice, then toss until well coated.
  10. Top your salad with grilled corn, sliced flank steak, and sprinkle with tortilla strips.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 45gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 150IUVitamin C: 90mgCalcium: 8mgIron: 20mg

Notes

This salad is customizable—swap ingredients as needed for a vegetarian option or according to your taste preferences.

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