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Steak Taco Salad

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Steak Taco Salad is a hearty and flavorful meal featuring tender seasoned steak, crisp romaine lettuce, fresh vegetables, crunchy tortilla chips, and classic taco toppings. It’s a satisfying salad that’s perfect for lunch, dinner, or entertaining.

Ingredients

  • 1 pound flank steak, sirloin steak, or skirt steak
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt, to taste
  • Black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 avocado, diced
  • 1/2 cup shredded cheddar or Mexican cheese blend
  • 1/4 cup diced red onion
  • 1 cup crushed tortilla chips
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Sour cream (optional)
  • Salsa (optional)
  • Ranch dressing (optional)
  • Cilantro-lime dressing (optional)
  • Avocado dressing (optional)

Instructions

  1. Combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
  2. Rub the seasoning mixture over the steak and let it rest for 15 minutes.
  3. Heat a grill pan or skillet over medium-high heat.
  4. Cook the steak for 4 to 6 minutes per side, depending on thickness and desired doneness.
  5. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing thinly against the grain.
  6. In a large serving bowl, combine the romaine lettuce, cherry tomatoes, black beans, corn, avocado, cheese, red onion, and cilantro.
  7. Arrange the sliced steak over the salad.
  8. Sprinkle the crushed tortilla chips over the top.
  9. Drizzle with your preferred dressing or salsa and finish with a squeeze of fresh lime juice before serving.

Notes

  • Use grilled chicken or ground beef instead of steak for a different variation.
  • Add sliced jalapeños, roasted bell peppers, or pickled onions for extra flavor.
  • Substitute mixed greens for romaine lettuce if desired.
  • Replace diced avocado with a scoop of guacamole.
  • For a lower-carb version, omit the tortilla chips and beans and add extra vegetables.
  • Store the cooked steak separately from the salad ingredients for up to 3 days.
  • Keep the dressing, avocado, and tortilla chips separate until serving to maintain freshness and crunch.

Nutrition

Find it online: https://thefamilycooking.com/steak-taco-salad-2/