Southwest Salad with Avocado Dressing
  • 1 (1 to 1-1/2 lb.) flank steak
  • 1 teaspoon granulated garlic powder
  • 2-1/2 teaspoons ground ginger
  • 1 Tablespoon ground cumin
  • ½ Tablespoon granulated onion powder
  • ¼ teaspoon cayenne pepper
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cups corn, cooked and cut off the cob
  • 2 cups canned black beans, rinsed and drained
  • 1 red onion, minced
  • 2 bunches cilantro, divided
  • 2 red bell peppers, minced
  • 2 ripe avocados, peeled and pitted
  • ½ cup olive oil or grapeseed oil
  • juice from 1 lime (about 2 Tablespoons)
  • 2 cloves garlic
  • 1 Tablespoon rice wine vinegar
  • 2 Tablespoons Greek vanilla yogurt
  1. Combine garlic, ginger, cumin, onion powder, cayenne, sugar, salt, pepper; mix well and rub into both sides of raw steak. Grill to desired doneness. Let rest while preparing the rest of this dish.
  2. Mince 1 bunch cilantro. In a large bowl, combine corn, beans, onion, minced cilantro, peppers; season with salt and pepper to taste. Set aside.
  3. Prepare dressing by mixing avocados, oil, lime juice, yogurt, garlic, vinegar and cilantro in a blender or food processor; blend until smooth. Season with salt and pepper to taste.
  4. Toss dressing with corn mixture (use clean hands in a large bowl).
  5. Plate the salad and top with thinly-sliced steak.
Recipe by Certified Angus Beef brand blog - Go Rare at