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Taco Steak Salad

(1 Votes)
SERVES
4
COOK TIME
15 Min

Our Taco Steak Salad is a fiesta in a bowl! The contrasts of the warm steak over the crisp greens drizzled with our zesty dressing are a treat for the taste buds. This one makes for a super main dish salad.

What You'll Need:
  • 2 tablespoons dry taco seasoning mix
  • 1 beef flank steak (1 ½-pounds)
  • 2 tablespoons butter
  • 1 head iceberg lettuce, cut into bite-sized pieces
  • 1 tomato, chopped
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3/4 cup salsa
  • 1/2 cup sour cream
What To Do:
  1. Score steak on both sides by making diagonal cuts 1-1/2 inches apart. Rub taco seasoning evenly over entire surface of steak.
     
  2. In a large skillet or grill pan, melt butter over medium-high heat and cook steak 14 to 16 minutes for medium, or to desired doneness, turning halfway through the cooking. Remove steak to a plate and allow to cool slightly.
     
  3. Meanwhile, on a large serving platter, arrange lettuce, tomato, kidney beans, and cheese in layers.
     
  4. In a small bowl, combine salsa and sour cream; mix well and spoon over salad. Cut steak across the grain into 1/4-inch-thick slices and place on top of salad. Serve immediately.
Notes

The spiciness of the dressing depends on the intensity of the salsa you use. If you want a really spicy dressing, use hot salsa. But if you don't want it too spicy, use a mild one.

And for the adults, how about really making it a party with a pitcher of our delicious, fruity sangria?

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