Taco Steak Salad

By Mr. Food

Taco Steak Salad

Ingredients

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.

Serves: 4

Preparation Time: 5 min

Cooking Time: 15 min

 
 
  • 2 tablespoons dry taco seasoning mix
  • 1 beef flank steak (1½-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

 

 

Directions

 
  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.

 

To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.