Steak Nachos Salad Bowl

  • Prep Time 1 HOUR
  • Cook Time 28 MINS
  • Total Time 1H 28 MINS
Serves: 1



  • ½ cup Ricos Premium Cheddar Cheese Sauce
  • 2-3 lbs flank steak (2 of these for a family of 5)
  • 5 cloves of garlic
  • 2 juice of limes
  • ½ cup orange juice
  • 1 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • ½ cup olive oil
  • 1 tbsp turbinado sugar
  • 1 tbsp salt (pepper is optional)
  • Mixed salad greens
  • Brussels sprouts, sliced
  • Sweet potatoes, spiraled
  • Grape tomatoes, chopped
  • 3-4 radishes, sliced
  • ½ avocado, peeled and sliced (per salad bowl)
  • Cilantro, chopped
  • Jalapeños, sliced
  • Limes, quartered and zested
  • Blue corn chips and sweet potato chips
  • Salt to taste


  • Marinade: Chop garlic cloves in a small food processor. Add the marinade ingredients and mix thoroughly. Place the steaks in a dish, cover with the marinade, and place in the refrigerator for 1-24 hours.
  • Grilling the Steak: Preheat the grill to medium heat. Remove the meat from the marinade dish. Place the flanks steak on the grill and grill for 7-9 minutes per side. We enjoy a medium rare steak (140-145 °F), but you can grill longer if you prefer your steak medium (155-160 °F). Place grilled steaks on a platter and cover with aluminum foil and let rest for 5-10 minutes. Slice across the grain of meat (ie: slicing across the width of the steak rather than its length).
  • Greens and Veggies: Prep your salad bowl toppings.
  • Assemble: Build your salad bowl with greens. Nestle in your avocado slices, radish slices and nacho chips. Sprinkle in a handful of sliced Brussels sprouts and spiraled sweet potatoes (I quickly blanched mine). Top with chopped cilantro, jalapeño and real salt.
  • Protein: Place slices of flank steak on top of the salad bowl.
  • Toppings: Scoop a generous ½ cup of Ricos Premium Cheddar Cheese Sauce. Squeeze a slice of lime over the top and sprinkle a bit of the lime zest. ENJOY!