ROTD: Steak Taco Salad

Going into the Fall / Winter seasons, after such a long hot & grueling Summer can be tough for many people. After months of starving ourselves to keep those beach and poolside bodies in shape (yeah right like we starve ever over here) it seems like the winter months hit us fast & hard with all of the fattening dishes we just love to eat.

Much like the animals we take care of, most of us start to put on that “Winter Coat” that we always find ourselves trying to frantically lose prior to Summers arrival next year.

This Steak Taco Salad recipe was taught to me (yes taught for I was not into salads at all prior to making a few very special friends) and has been track tested and proven time & time again at our various backyard BBQs & functions.  

Don’t let the list of ingredients scare you, most of these things you will most likely already have in your home. This light & healthy Salad pulls together quicker than you can imagine, once you have your taco bowl shells and grilled the steak, your in the final stretch of the race.

Full of great flavors, invigorating ingredients (nothing that will make you feel sluggish or in need of a nap after eating,) this hearty dish is the prefect way to say farewell to Summer and the ultimate way to welcome Fall.

Enjoy!

(for the entire recipe, click Read More)

Ingredients -

For the tortilla bowls:

Cooking spray

1 TBS extra-virgin olive oil

4 10-to-12-inch flour tortillas

Kosher salt

For the steak:

1 tsp dried minced garlic or garlic flakes

1 tsp dried minced onion or onion flakes

1 tsp dried oregano

2 tsp ground cumin

2 tsp chipotle chile powder

3 scallions, finely chopped

4 tsp Worcestershire sauce

2 TBS extra-virgin olive oil

Kosher salt and freshly ground pepper

¾ LB sirloin steak (about 1 inch thick)

1 green bell pepper, thinly sliced

1 large onion, halved and thinly sliced

For the salad:

¼ cup mayonnaise

2/3 cup buttermilk

1 English cucumber, quartered lengthwise and sliced

2 romaine lettuce hearts, roughly chopped

1 15-oz can black beans, drained and rinsed

2 2.25-oz cans sliced black olives, drained

4 ounces cheddar or Monterey jack cheese (or a combination), shredded

Fresh salsa, for topping

Directions:

Make the tortilla bowls:

Position a rack in the lower third of the oven; preheat to 450 degrees F.

Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet.

Drape a square of foil over each can and coat with cooking spray.

Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil.

Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed.

Bake until golden, about 5 minutes.

Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil.

Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.

Meanwhile, make the steak:

Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 tsps salt and 1 tsp pepper in a bowl.

Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing).

Add the bell pepper and sliced onion and toss.

Cover and refrigerate 30 minutes or up to 4 hours.

Heat a large cast-iron skillet over high heat.

Add the steak and scatter the bell pepper and onion around it.

Sear the steak about 5 minutes per side, then transfer to a cutting board.

Continue cooking the pepper and onion until just tender, about 3 more minutes.

Thinly slice the steak against the grain, then cut into 1-inch pieces.

Assemble the salad:

Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth.

Add the cucumber, lettuce, beans and olives and toss.

Divide the salad among the tortilla bowls.

Top with the steak, bell pepper, onion, cheese and salsa.