Steak Taco Salad

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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

Dressing

6. 1/2 ripe avocado
7. 1/2 c buttermilk
8. 2 T cilantro, chopped
9. 1 1/2 T lime juice
10. 1 garlic clove, minced
11. 1 t salt
12. 1/4 t pepper

Steak

13. 3/4 t chili powder
14. 1/2 t ground cumin
15. 1/4 t salt
16. 1/2 t pepper
17. 1 (1 lb) skirt steak, trimmed and cut crosswise into 4 equal pieces
18. 1 T vegetable oil

Salad

19. 1 (15 oz) can pinto beans, rinsed
20. 2 romaine lettuce hearts (12 oz), cut into 1-inch pieces
21. 4 oz Monterey Jack cheeses, shredded (1 cup), divided
22. salt, to taste
23. pepper, to taste
24. 1/2 ripe avocado, cut into ½-inch pieces
25. 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.

Dressing

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

Steak

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

Salad

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

1. Season with salt and pepper to taste.
2. Transfer to large serving platter.
3. Slice steaks thin against grain.
4. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture.
5. Scatter chips around salad. Serve.

Picture of Recipe