Steak Taco Salad
By Morgan BollingPublished on February 20, 2018
Time
50 minutes
Yield
Serves 4
Ingredients
Pico De Gallo
1 tomato, cored and chopped2 tablespoons finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons minced jalapeño chile 1 ½ teaspoons lime juiceDressing
½ ripe avocado ½ cup buttermilk 2 tablespoons chopped fresh cilantro 1 ½ tablespoons lime juice 1 garlic clove, minced1 teaspoon salt ¼ teaspoon pepperSteak
¾ teaspoon chili powder ½ teaspoon ground cumin Salt and pepper 1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces1 tablespoon vegetable oilSalad
1 (15-ounce) can pinto beans, rinsed2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces4 ounces Monterey Jack cheeses, shredded (1 cup)Salt and pepper ½ ripe avocado, cut into ½-inch pieces1 cup Frito's corn chipsBefore You Begin
We cook the skirt steak to medium so that it's less chewy than it would be at medium-rare. You can substitute 1 cup of store-bought pico de gallo for the homemade version if you prefer.
Instructions
- Combine all ingredients in bowl and set aside.
- Process all ingredients in blender until smooth, about 60 seconds.
- Combine chili powder, cumin, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.
for the pico de gallo
for the dressing
for the steak
for the salad
Time
50 minutesYield
Serves 4Ingredients
Pico De Gallo
Dressing
Steak
Salad
Ingredients
Pico De Gallo
Dressing
Steak
Salad
Ingredients
Pico De Gallo
Dressing
Steak
Salad
Why This Recipe Works
We were after a fresher take on a taco salad, one featuring sliced steak, beans, and avocado heaped over shredded lettuce. For the greens, we tried versions with chopped romaine, iceberg, and Bibb lettuces and eventually chose romaine for its pronounced flavor and superior crunch. We settled on skirt steak for its meaty flavor and its textured exterior, which held on to plenty of seasonings. Cooking the skirt steak to medium and slicing it against the grain kept it pink in the center and minimized chewiness. An avocado did double duty as a salad topping and as the base of an ultracreamy, vibrantly fresh dressing. To make it a taco salad, we needed chips, but cutting fresh corn tortillas into strips and frying them was a little too much work for a simple salad. Store-bought tortilla chips added a salty crunch but lacked richness. Even better was another chip-aisle staple: Fritos, which brought a huge crunch and loads of corn flavor.
Before You Begin
We cook the skirt steak to medium so that it's less chewy than it would be at medium-rare. You can substitute 1 cup of store-bought pico de gallo for the homemade version if you prefer.
Instructions
- Combine all ingredients in bowl and set aside.
- Process all ingredients in blender until smooth, about 60 seconds.
- Combine chili powder, cumin, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.
for the pico de gallo
for the dressing
for the steak
for the salad
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