Southwestern Steak Salad

Cooking guideline based on 3cm thick steak
Rare: 4 minutes on each side
Med-rare: 5 minutes on each side (recommended)
Medium: 6 minutes on each side
Well-done: Not recommended

  1. Prepare all of the fresh ingredients for the salad and combine in a large bowl.
  2. Lightly coat the flank steak in olive oil and season with cumin, chilli flakes and salt.
  3. Grill the flank steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
  4. Allow the meat to rest for half its cooking time.
  5. Using a sharp knife, thinly slice the steak and toss into the salad.
  6. Drizzle olive oil and a squeeze of lime juice over the salad and top with a few tortilla chips for crunch.


  • 1/3 cucumber, diced
  • 1/2 400g tinned black beans, drained and rinsed
  • 1 ear of corn (mielie), steamed and cut off the cob
  • 1/2 red onion, sliced
  • 1 avocado, sliced
  • 2 serenade (sweet) chillies, sliced
  • 40g mature cheddar with peri-peri, chunks
  • 12 tortilla chips, for garnish
  • Fresh coriander leaves, for garnish (optional)
  • Olive oil, for drizzling
  • Lime wedges, for serving
General Info
Prep: 10 min
Cooking: 10 min
Ready In:
Servings: 2-4 people
Tips & Tricks

This salad can be served as a main meal or as a starter or light meal.