{Katie’s Kitchen} Tex Mex Flank Steak Salad

Brought to you by Catoctin Mountain Orchard.

This is one of my favorite salads to make for dinner! We get a flank steak and marinate it overnight with fresh garlic, pineapple juice and soy sauce. Using a large bowl- Press garlic into the steak, then pour over top, a 14oz can of dole pineapple juice and then about a cup of soy sauce. Cover with saran wrap and place in refrigerator over night.

Start the grill! Cook the steak to your preferred doneness.

Using romaine lettuce, wash and chop and place in large salad bowl. Cut up cherry tomatoes, one avocado, sprinkle Del Monte fire roasted corn (that is the best!), shredded cheddar cheese, crush up tortilla chips on top then add your steak.

You can use ranch dressing…any other type you love!

Or you can make a delicious Avocado Lime dressing:

Add a whole peeled avocado, 1/4 cup greek yogurt, lime juice from 1 lime, cilantro, 1/4 cup olive oil, 1 tbsp white vinegar, 2 tbsp. water, and fresh cracked pepper to a food processor or blender and process on high for 1-2 minutes or until smooth and creamy.

Serve and enjoy!!

Salad Ingredients: I used this recipe. 

  •  mixed greens or romaine lettuce
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup corn, cooked or raw
  • 1/4 cup tortilla strips
  • 1 avocado, cubed