Cherry Creek Grill Macho Salad Recipe: Southwestern Layers of Flavor

This layered salad brings bold Southwestern flavors to your table with every bite. I developed this version after tasting the original at Cherry Creek Grill.

The combination of tender grilled steak, black beans, and zesty lime dressing creates a satisfying meal. It’s a dish that balances textures and tastes perfectly.

Ingredients for Cherry Creek Grill Macho Salad

Southwestern layers of crunch, spice, and smoky grilled steak come together beautifully in this dish.

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The steak is the star here. Flank steak from Whole Foods or Costco gives you that perfect balance of tenderness and beefy flavor. Look for good marbling—it means more juice and richness. I always let mine sit at room temp for 30 minutes before grilling (makes a huge difference). If you can’t find flank, skirt steak works too, just trim the fat cap first.

No flank steak? Grilled chicken (thighs work better than breasts) is a solid swap. Out of black beans? Pinto beans at a 1:1 ratio keep the vibe. Hate cilantro? Parsley or green onions add freshness without the soap taste. The lime dressing can use bottled juice in a pinch, but fresh is way brighter. Skip the avocado if it’s not ripe—add it later when ready to serve.

This keeps surprisingly well. Store components separately (steak, beans, dressing) for up to 3 days in the fridge. The chips will get soggy if mixed in early, so add them last. Leftovers? Rare—the salad disappears fast. But if you do have some, it reheats okay (steak and beans only, not the greens).

Step-by-Step Instructions for Macho Salad

Here’s the method that builds those bold Southwestern layers you’re craving, step by step.

Step 1: Grill the Flank Steak to Medium-Rare

Pat the 1.5 lb flank steak dry and season both sides with 1 tsp salt, 1 tsp ground cumin, and 1 tsp chili powder. Let it sit at room temperature for 20 minutes while your grill preheats to high heat.

Grill the steak for 4-5 minutes per side until it reaches an internal temperature of 130-135°F for perfect medium-rare. You’ll see beautiful grill marks form, and the steak should feel firm but still yield slightly to pressure. Transfer to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.

Step 2: Prepare the Vegetable Base and Toppings

While the steak rests, chop the 2 whole romaine lettuce heads into bite-sized pieces and arrange them in a large serving bowl. Thinly slice the 0.5 whole red onion, halve the 1 cup cherry tomatoes, and drain the 1 can black beans thoroughly.

Shred the 1.5 cups cheddar cheese if not pre-shredded, crush the 2 cups tortilla chips lightly, and chop the 0.25 cup fresh cilantro. This prep work ensures all your toppings are ready for assembly. The key is keeping everything fresh and crisp until the very last moment.

Step 3: Create the Lime-Cilantro Dressing

In a small bowl, whisk together the 0.25 cup olive oil, juice from both limes, and 0.5 cup sour cream until smooth. The dressing should have a creamy texture with a bright, citrusy tang that cuts through the richness of the steak and cheese.

Stir in a pinch of the chopped fresh cilantro to infuse the dressing with herbaceous notes. Taste and adjust seasoning if needed, though the combination of lime and sour cream typically balances perfectly with the other bold flavors in this dish.

Step 4: Assemble the Salad with All Components

Begin layering by drizzling some of the lime-cilantro dressing over the chopped romaine. Add the sliced flank steak, black beans, cherry tomatoes, and red onion in sections or scattered across the top. Sprinkle the cheddar cheese and crushed tortilla chips evenly over everything.

Just before serving, dice the 1 whole avocado and arrange it on top. Drizzle with the remaining dressing and garnish with the remaining fresh cilantro. The avocado should be added last to prevent browning.

Step 5: Serve Immediately for Maximum Freshness

This salad is best enjoyed right after assembly while all the components retain their texture and temperature contrasts. The warm steak slightly wilts the greens at the bottom, while the cool, crisp romaine and avocado provide refreshing contrast.

Encourage everyone to dig deep to get all the layers in each bite—the combination of smoky steak, creamy avocado, crunchy chips, and tangy dressing is what makes this dish truly special.

Wine and Beer Pairings for These Flavors

Crisps Whites

A chilled Sauvignon Blanc from New Zealand cuts through the richness beautifully. Its crisp acidity and citrus notes complement the lime dressing and balance the steak’s bold flavors. I love how the grassy undertones match the cilantro. 🥗

Bold Reds

For red wine lovers, a medium-bodied Zinfandel from California works wonders. The berry notes enhance the tomatoes, while the spice echoes the chili powder. Serve slightly chilled—about 60°F—to keep it refreshing.

Light Beers

A Mexican Lager like Modelo Especial is my go-to. Its light, crisp profile cleanses the palate between bites of steak and avocado. The subtle malt sweetness pairs perfectly with the tortilla chips. 🍺

Wheat Ales

A citrusy American Wheat Ale, such as Blue Moon, brings out the lime and cilantro in the dressing. The slight cloudiness and smooth finish make it an easy, crowd-pleasing choice.

Non-Alcoholic

Sparkling limeade or a ginger beer offers a zesty, non-alcoholic alternative. The effervescence lifts the dish’s richness, while the lime ties everything together. I often serve this for guests who prefer no alcohol.

Frequently Asked Questions