Steak Taco Salad Recipe

4

Ingredients

Pico De Gallo
1 1 1 tomato, cored and chopped
2 2 2 tablespoons finely chopped red onion
2 2 2 tablespoons chopped fresh cilantro
2 2 2 teaspoons minced jalapeño chile
1 1/2 1 1/2 1/2 teaspoons lime juice
Dressing
1/2 1/2 1/2 ripe avocado
1/2 1/2 1/2 cup buttermilk
2 2 2 tablespoons chopped fresh cilantro
1 1/2 1 1/2 1/2 tablespoons lime juice
1 1 1 garlic clove, minced
1 1 1 teaspoon salt
1/4 1/4 1/4 teaspoon pepper
Steak
3/4 3/4 3/4 teaspoon chili powder
1/2 1/2 1/2 teaspoon ground cumin
Salt and pepper
1 1 4 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
1 1 1 tablespoon vegetable oil
Salad
1 1 can 1 (15-ounce) can pinto beans, rinsed
2 2 1-inch romaine lettuce hearts (12 ounces), cut into 1-inch pieces
4 4 4 ounces Monterey Jack cheeses, shredded (1 cup)
Salt and pepper
1/2 1/2 1/2-inch ripe avocado, cut into 1/2-inch pieces
1 1 1 cup Frito's corn chips

Preparation

Step 1

We 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.

1. FOR THE PICO DE GALLO: Combine all ingredients in bowl and set aside.

2. FOR THE DRESSING: Process all ingredients in blender until smooth, about 60 seconds.

3. FOR THE STEAK: Combine chili powder, cumin, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes.

4. FOR THE SALAD: Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.