Steak Taco Salad

#622       Comment on this recipe.

Pre-Notes

    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.

Ingredients

    Pico De Gallo

  1. 1 tomato, cored and chopped
  2. 2 T red onion, finely chopped
  3. 2 T cilantro, chopped
  4. 2 t jalapeño chile, minced
  5. 1 1/2 t lime juice
  6. Dressing

  7. 1/2 ripe avocado
  8. 1/2 c buttermilk
  9. 2 T cilantro, chopped
  10. 1 1/2 T lime juice
  11. 1 garlic clove, minced
  12. 1 t salt
  13. 1/4 t pepper
  14. Steak

  15. 3/4 t chili powder
  16. 1/2 t ground cumin
  17. 1/4 t salt
  18. 1/2 t pepper
  19. 1 (1 lb) skirt steak, trimmed and cut crosswise into 4 equal pieces
  20. 1 T vegetable oil
  21. Salad

  22. 1 (15 oz) can pinto beans, rinsed
  23. 2 romaine lettuce hearts (12 oz), cut into 1-inch pieces
  24. 4 oz Monterey Jack cheeses, shredded (1 cup), divided
  25. salt, to taste
  26. pepper, to taste
  27. 1/2 ripe avocado, cut into ½-inch pieces
  28. 1 c Frito's corn chips

Instructions

    Pico de Gallo

  1. Combine tomato, red onion, cilantro, jalepeno, and lime juice in bowl and set aside.
  2. Dressing

  3. Process avocado, buttermilk, cilantro, lime juice, garlic, salt, and pepper in blender until smooth, about 60 seconds.
  4. Steak

  5. Combine chili powder, cumin, salt, and pepper in bowl.
  6. Sprinkle steaks with spice mixture.
  7. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
  8. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side.
  9. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.
  10. Salad

    Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl.

  11. Season with salt and pepper to taste.
  12. Transfer to large serving platter.
  13. Slice steaks thin against grain.
  14. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture.
  15. Scatter chips around salad. Serve.

Picture of Recipe

Steak Taco Salad - Picture of Recipe
Steak Taco Salad - Picture of Recipe
Steak Taco Salad - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Entree,Lunch,Salad
Type of Food: Salad
Ethnicity/Origin: Mexican
Key Ingredient: Beef,Lettuce
Difficulty: 2- Medium
Make Ahead: No
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo

hide pictures