Homemade Steak Taco Salad Recipe

Craving the hearty satisfaction of a steak dinner with the light, crisp appeal of a salad? Look no further than the sizzling steak taco salad! This culinary chameleon offers a fiesta of flavors and textures, marrying juicy steak with fresh veggies, zesty toppings, and crunchy bites – all nestled in a bed of greens. Ready to embark on a tastebud adventure? Let's get cooking!

Ingredients:

• 1 lb skirt steak or flank steak
• 1 tbsp olive oil
• 1 tsp taco seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 5 cups mixed greens (romaine, baby spinach, arugula)
• 1 cup chopped red bell pepper
• 1 cup chopped black beans, rinsed and drained
• 1/2 cup sliced avocado
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/3 cup lime crema (or sour cream mixed with lime juice)
• 4-6 crispy tortilla strips (homemade or store-bought)

Instructions:

1. Marinate the Steak: In a small bowl, whisk together olive oil, taco seasoning, paprika, salt, and pepper. Coat the steak evenly with the marinade and let sit for at least 30 minutes, or up to 2 hours.
2. Grill or Sear the Steak: Preheat a grill or grill pan to medium-high heat. Grill the steak for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Transfer the steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
3. Assemble the Salad: Divide the mixed greens among individual bowls. Top with bell pepper, black beans, avocado, red onion, and cilantro. Arrange the sliced steak on top.
4. Drizzle and Crunch: Drizzle each salad with lime crema and garnish with crispy tortilla strips. Serve immediately.

Nutritional Information: (Per serving)

• Calories: 450-500
• Fat: 20-25g
• Carbohydrates: 35-40g
• Protein: 30-35g
• Fiber: 5-7g

Tips for a Sizzling Success:

• Get creative with your veggies! Swap bell peppers for corn, add chopped jicama for a sweet crunch, or toss in sliced radishes for a spicy kick.
• Elevate your dressing with chipotle paste, roasted garlic, or fresh herbs like oregano or jalapenos.
• Make the tortilla strips yourself! Cut corn tortillas into wedges and bake at 375°F for 10-15 minutes, or fry until golden and crispy.
• Leftovers? Chop the remaining steak and add it to quesadillas, wraps, or scrambled eggs for a quick and delicious protein boost.

Conclusion:

The steak taco salad is more than just a meal – it's an experience. It's a symphony of textures, a dance of flavors, and a celebration of fresh, wholesome ingredients. So grab your fork, unleash your inner fiesta maestro, and savor the sizzle and crunch of this culinary masterpiece!