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Steak Taco Salad
About This Recipe
| Yield: | serves 4 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Dinner Tonight: Steak Taco Salad |
Ingredients
- 1 pound skirt steak
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper
- 2 tablespoons canola oil
- 1 large head romaine lettuce, end trimmed, leaves thinly sliced
- 1 English cucumber, peeled and diced
- 1 large tomato, stemmed and diced
- 1 cup shredded cheddar cheese
- 1 avocado, pitted and diced
- 3/4 cup chunky tomato salsa, divided
- 4 tablespoons sour cream, divided
Procedures
-
1
Sprinkle each side of the skirt steak with the cumin, chile powder, and pinch of both salt and pepper. Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the skirt steak. Cook until medium rare, three to four minutes a side, depending on how thick the steak is. (130°F. is the ideal, so if the exterior is nicely caramelized, but the inside registers below that on a meat thermometer, just reduce the heat to medium and continue cooking until it is right.) When done, set the steak aside for at least five minutes. Slice into 1/4-inch thick slices.
-
2
In a large bowl, add the romaine, cucumber, tomato, cheese, avocado, 1/2 cup salsa, and two tablespoons of the sour cream. Toss until combined. Season with salt and pepper.
-
3
Divide the mixture between four large bowls. Add tortilla chips along the sides of the bowl, or simply crumble them up and toss them in. Top each bowl with a 1/4 of the grilled steak, plus an extra spoonful of the salsa and sour cream. Serve immediately.