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Dinner recipe · from the recipe book

Grilled Flank Steak Salad Bowls with Pico

Smoky cumin-rubbed flank steak sliced thin over crisp romaine and black beans, topped with juicy fresh tomato salsa and creamy avocado.

Grilled Flank Steak Salad Bowls with Pico

Ingredients

  • 1¼ lb600 gFlank steak
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 8½ cups chopped400 gRomaine lettucechopped
  • 2 cups340 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 3 medium370 gTomatoesdiced
  • ½ cup chopped80 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1 cup chopped15 gFresh cilantrochopped
  • 1 lime, juiced44 gLime juice
  • 1 cup diced150 gAvocadosliced

Steps

  1. Make the salsa first: in a bowl, combine the tomato, red onion, jalapeño, cilantro, half of the lime juice and one quarter of the salt. Set aside so the flavors blend.
  2. Mix the cumin, chili powder, garlic powder, black pepper and the remaining three quarters of the salt. Rub the flank steak with half of the olive oil, then coat it with the spice mixture and let it sit 15 minutes.
  3. Preheat the grill to medium-high. In a bowl, toss the thawed frozen corn kernels with the remaining half of the olive oil.
  4. Spread the corn kernels in a grill basket and grill for 5 to 6 minutes, stirring once, until lightly charred. Grill the steak 4 to 6 minutes per side until it reaches 145°F (63°C), then rest it at least 3 minutes and slice thinly against the grain.
  5. Toss the romaine with the remaining half of the lime juice and divide it among four bowls.
  6. Top the romaine with the black beans, the grilled corn kernels, the sliced steak and the avocado, then spoon the tomato salsa over each bowl.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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