Description
Say goodbye to boring greens — this smoky, hearty Cowboy Steak Salad is here to prove salads can be the main event. Think spice-rubbed flank steak, crispy roasted potatoes, sweet charred corn, crisp greens, and tangy blue cheese, all wrangled together with zesty jalapeño ranch. Perfect for backyard hangs, easy weeknight dinners, or when you crave steakhouse vibes without the steakhouse price. Grab that grill (or skillet) — let’s hit the flavor trail!
Ingredients
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1.5–2 lb flank steak
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1 tsp Liquid Smoke (or ½ tsp smoked paprika)
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2 tbsp olive oil
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1 tbsp each: chili powder, cumin, paprika
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1 tsp each: garlic powder, onion powder, oregano, salt & pepper
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1.5 lb baby red potatoes, quartered
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1–2 ears fresh corn
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1 head iceberg lettuce + 4 cups mixed greens
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¼ cup blue cheese crumbles (or feta/cotija)
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½ cup Litehouse Jalapeño Ranch (or ranch + minced jalapeño)
Instructions
1️⃣ Rub & Rest: Rub steak with Liquid Smoke & olive oil. Combine spices, coat steak. Rest 30 mins.
2️⃣ Roast Potatoes: Toss potatoes with oil + salt. Roast at 425°F (220°C) for 25–30 mins, flipping halfway.
3️⃣ Char Corn: Brush corn with oil, grill or sear 2–3 mins per side until charred. Slice kernels off.
4️⃣ Grill Steak: Grill or sear steak 4–5 mins per side (medium-rare, 135°F). Rest 10 mins, then slice against the grain.
5️⃣ Assemble: Layer iceberg, greens, potatoes, corn, and steak in a big bowl. Drizzle ranch, sprinkle blue cheese. Serve with crusty bread — mop up every drop!
Notes
✨ Rest steak before slicing — juicy is the goal!
✨ No grill? Use a screaming-hot cast iron.
✨ Swap blue cheese for feta or cotija if you’re not a fan.
✨ Meal prep: Potatoes + corn can be cooked 1 day ahead.
- Prep Time: 15 min
- Cook Time: 30 min
Nutrition
- Calories: 580 kcal per serving
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g