Steak Taco Salad

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • For the Tortilla Bowls:
  • Cooking spray
  • 1 tbsp olive oil
  • 4 10-12-inch flour tortillas
  • Kosher salt
  • For the Steak:
  • 1 tsp dried minced garlic
  • 1 tsp dried minced onion
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp chipotle chile powder
  • 3 scallions, finely chopped
  • 4 tsp Worcestershire
  • 2 tbsp olive oil
  • Kosher salt and ground pepper
  • 3/4 lb sirloin steak
  • 1 green bell pepper, thinly sliced
  • 1 large onion, halved and thinly sliced
  • For the Salad:
  • 1/4 cup mayo
  • 2/3 cup buttermilk
  • cucumber, quartered lengthwise and sliced
  • 2 romaine hearts, roughly chopped
  • 15 oz can black beans, drained and rinsed
  • 2- 2.25 oz cans sliced black olives, drained
  • 4 oz cheddar, shredded
  • Fresh salsa, for topping

Directions

  1. Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450. Put 4 empty cans upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.

  2. Fill a shallow bowl with 1/2-inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4-5 more minutes; let cool.

  3. Meanwhile, make the steak: Whisk the dried garlic, onion, and oregano, the cumin, chile powder, scallions, Worcestershire, olive oil, salt and pepper in a bowl. Put the steak in a shallow dish and rub with 2 tbsp of the spice mixture. Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.

  4. Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.

  5. Assemble the salad: Whisk the mayo, buttermilk and reserved spice mixture in a large bowl until smooth. Add the cucumber lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

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