Steak Taco Salad

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


  • 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


  1. 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. 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. 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.

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