Steak Taco Salad

Name: Steak Taco Salad
Yield: Serves 4
Ingredients: 1 , tomato, cored and chopped; 2 tablespoons, finely chopped red onion; 2 tablespoons, chopped fresh cilantro; 2 teaspoons minced, jalapeño chile; 1 1/2 teaspoons, lime juice; 1/2 , ripe avocado; 1/2 cup, buttermilk; 2 tablespoons, chopped fresh cilantro; 1 1/2 tablespoons, lime juice; 1 , garlic clove, minced; 1 teaspoon, salt; 1/4 teaspoon, pepper; 3/4 teaspoon, chili powder; 1/2 teaspoon, ground cumin; , Salt and pepper; 1 (1-pound), skirt steak, trimmed and cut crosswise into 4 equal pieces; 1 tablespoon, vegetable oil; 1 (15-ounce) can, pinto beans, rinsed; 2 , romaine lettuce hearts (12 ounces), cut into 1-inch pieces; 4 ounces, Monterey Jack cheeses, shredded (1 cup); , Salt and pepper; 1/2 , ripe avocado, cut into ½-inch pieces; 1 cup Frito's, corn chips

22 comments

Appears in Cook's Country April/May 2018

Main Courses

Beef

Salads

Restaurant taco salads often disappoint with dull flavors and tired ingredients. Could we create a brighter, livelier version that exploded with flavor?

SERVES4

TIME50 minutes

WHY THIS RECIPE WORKS

We were after a fresher take on a taco salad, one featuring sliced steak, beans, and avocado heaped over shredded lettuce. For the greens, we tried versions with chopped romaine, iceberg, and Bibb lettuces and eventually chose romaine for i...

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