Taco Steak Salad

By carvalhohm2

Ingredients

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

Details

Servings 4
Cooking time 15mins
Adapted from mrfood.com

Preparation

Step 1

Score steak on both sides by making diagonal cuts 1-1/2 inches apart. Rub taco seasoning evenly over entire surface of steak.

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.

Meanwhile, on a large serving platter, arrange lettuce, tomato, kidney beans, and cheese in layers.

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.