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Santa Fe Flank Steak Salad

Santa Fe Flank Steak Salad

Flank steak grilled with corn and zesty spices makes a tasty addition to our Caesar Supreme Kit.
Course Salad
Cuisine Grilled
Servings 4 people


  • 1 package Fresh Express Caesar Supreme Kit
  • 2 pounds flank Steak
  • 2 Tablespoon paprika powder
  • 2 Tablespoon chili powder
  • 1 dash cayenne pepper
  • 1 Tablespoon salt
  • 1 Tablespoon black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon garlic powder
  • 2 Tablespoon olive oil
  • 2 Ears yellow corn
  • 1 medium red onion thinly sliced
  • 1 basket cherry tomatoes cut in half


  • In a medium bowl, combine dried spices and olive oil.
  • Mix well.
  • Toss flank steak in mix, turning to coat well.
  • Refrigerate till grill is hot.
  • Pour two Tablespoon olive oil into your hand and rub the ears of corn with the oil.
  • When grill is hot, cook the flank steak on both sides over the hot spot of the grill (cook until meat has an internal temperature of 145 degrees F).
  • Remove the meat from grill and set aside.
  • Meanwhile, over the hot area of the grill, place the corn that has been rubbed with olive oil.
  • Allow a small amount of charring to occur on the corn.
  • Once corn and meat are cooked, allow meat to sit for ten minutes off the grill to help meat retain its juices when you slice it.
  • Cut the corn from the cob using a serrated knife.
  • In a large bowl, place the contents of the Fresh Express Caesar Supreme Kit, and toss with the dressing.
  • Add sliced onions, charred corn and cherry tomatoes.
  • Arrange slices of flank steak atop salad and serve on four individual plates.
Keywords Beef, Picnic & Patio, Protein, Regional & Ethnic, Romaine, Salads