Renee's Kitchen Adventures

Monday, July 15, 2013

Southwest Chipotle Steak Salad with Fresh Corn Salsa

An absolutely mouthwatering combination of southwest flavors in a healthy and low calorie salad!  If you follow my blog, you might remember a few months ago, as an Allrecipe Allstar assignment, we were given samples of Herdez® cooking sauces and asked to create dishes featuring them.  Of the hundred or so recipes submitted, Herdez® then chose 25 dishes to publish on Allrecipes using their sauces.  I am pleased to announce that MY VERY OWN recipe using the Tomatillo Verde cooking sauce was one of the recipes they chose.  This month, we were asked to make a few of the published 25 recipes.  Several ambassadors made my recipe for Turkey and Zucchini enchiladas in Tomatillo Verde sauce and loved it.  I decided to try out this salad recipe for my assignment...and I was not disappointed.  Delicious!

I tweaked the recipe just a tad to match some of the ingredients I had on hand.  It was submitted by a fellow Allstar. For my version, I used a flat iron steak instead of a flank steak, because that is what I had in the freezer.  Have you ever tried flat iron steak?  It's delicious and cooks up so tender.  For beef, it is still a pretty economical cut too. Many stores now carry flat iron steaks so it's not too difficult to find.  Of course, if you can't get flat iron, flank steak or a good sirloin or ribeye would work just as well!  ( note that if you change up the cut of beef used in this salad, the nutrition information may also change)  I also made up a quick chipotle cream to drizzle on top of the salad, that wasn't called for in the original recipe.  Next time I make this, I will also add some cilantro (because I adore the stuff) to the corn salsa. I did use fresh corn for the salsa, because we had some leftover from dinner last night, but you could use defrosted frozen corn in place of fresh if you wish. 

You can now find Herdez® cooking sauces in many grocery stores across the country as well as order them online.  I have now tried all four varieties and love them all!  Look for them in your grocery store or ask them to order them for you...they are so good. 

Southwest Chipotle Steak Salad with Fresh Corn Salsa

Servings - 4   Serving Size - 1/4 of recipe (about 3 oz of steak per salad)  
Points Plus per Serving - 9 Points Plus
Calories - 321.6,   Total Fat - 14.9g,   Carb. - 26.6g,   Protein - 26.4g,  Fiber - 4.8g

For marinade:
12 oz. flat iron steak
1/4 cup Herdez® Traditional Chipotle Cooking sauce
1 clove garlic, smashed
2 TBS. fresh lime juice
1 TBS olive oil

For the corn salsa:
1 cup fresh corn kernals (or frozen defrosted ones)
2 TBS fresh lime juice
1 clove garlic, minced
1/4 cup diced red pepper
1/4 cup diced orange pepper
1 small jalapeno pepper, diced (discard ribs and seeds for less heat)
1/4 cup red onion, diced
1/4 cup chopped cilantro (optional)
dash of kosher salt
3 TBS Herdez® Traditional Chipotle cooking sauce

For the salad:
8 cups shredded romaine lettuce
1 small tomato, sliced into wedges
1/4 cup sliced red pepper
1/4 cup sliced orange pepper
1/2 cup reduced fat Mexican blend shredded cheese, divided

For the chipotle cream drizzle:
1/4 cup reduced fat sour cream
1 - 2 TBS skim milk
1 tsp. Herdez® Traditional Chipotle Cooking Sauce

1.  Combine all ingredients for marinade in small bowl.  Place flat iron steak in zipper plastic bag and pour marinade on it.  Let marinade in refrigerator for 2 hours.

2.  After you make the marinade, make the corn salsa.  Combine all ingredients and allow to sit in fridge until ready to assemble salads. 

3.  Once meat has marinaded.  Heat grill to MED/HIGH.  Grill steak until it has reached desired doneness.  I like medium rare.  Remove steak from grill and allow to rest under foil for about 10 minutes before slicing. Slice thin on diagonal and against grain.  (you can also cook the steak on an indoor grill pan if you can't grill outside)

4.  Assemble salads by dividing the lettuce, sliced peppers, tomato, and cheese between plates.  Top vegetables and cheese.  Divide the corn salsa between each salad.  Top with sliced beef, dividing beef evenly between plates.  (about 3oz of steak per salad)  To make drizzle, combine all ingredients and drizzle on top of meat.  Enjoy!  


There is no doubt about it, this makes a wonderful main dish for the summer time.  If you love southwest flavors you are going to love this salad!  Yum!  If you can't find the Herdez® cooking sauces, try subbing your favorite chipotle sauce...there are several brands out there.

Hope all is well with everyone!  Was on a wonderful beach vacation last week...will be posting pics soon.  


  1. AHHHHHHHHHHHHHH! Congrats! SO happy for you- well deserved, bravo!! This salad looks so good- I need to get back into making steak for the husband...I've been really bad about it. Glad the vacation was wonderful <3 <3

  2. Congrats! That's so exciting, and very well deserved. This recipe looks pretty delicious, too!

  3. G'day! This look terrific and am salivating for some now!
    Cheers! Joanne

  4. Fantastic recipe! I love the idea and will have to make asap

    1. thanks for stopping by Heidy! The Herdez sauces are pretty amazing.


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