Taco Salad With Steak Recipes

TACO SALAD WRAPS

Steps:

• In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes., Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

TACO SALAD

Steps:

• Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
• Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.
• Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*
• Remove from heat and stir in cilantro.
• Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

STEAK FAJITA TACO SALAD W/ CHIPOTLE CILANTRO LIME RANCH

Steps:

• In a small bowl, whisk together the ingredients for the marinade.
• Pour the marinade in a shallow dish with a lid or a gallon size storage bag; add the steak and refrigerate for at least two hours but no more than 24.
• Remove the steak from the marinade, pat dry, and rest at room temperature.
• Meanwhile, prepare the chipotle cilantro lime ranch by using a blender or an immersion blender to process all the ingredients aside from the chives until smooth and combined. Stir in the chives and set aside.
• To prepare the tortilla strips heat the vegetable/canola oil in a medium skillet over medium-high heat. Once the oil is hot, fry the tortilla strips for 1-2 minutes until golden brown and crispy. Transfer to a paper towel-lined surface using a slotted spoon or tongs.
• Heat a large cast-iron skillet or grill pan over medium-high heat. Add one tablespoon of olive oil and once hot add the steak. Cook for five minutes then flip and cook another five minutes. Remove from heat and gently tent with tinfoil.
• Add another tablespoon of olive oil to the pan if needed and cook the bell pepper and onion for five minutes until slightly softened and browned.
• Thinly slice the steak against the grain.
• To assemble: Add the romaine to a large bowl and top with the fajita veggies, sliced steak, sliced avocado, tortilla strips, pico de gallo, and cotija. Drizzle on the chipotle cilantro lime ranch and toss to combine.

FAJITA TACO SALAD

Steps:

• Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.
• Season the steak chunks with salt and black pepper. Set aside.
• Heat olive oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
• Fry the beef until the edges are starting to brown (3-5 minutes). Turn the beef chunks over halfway through.***
• Using a slotted spoon, transfer the beef to a bowl, then add peppers and onion to the pan. Cook until just starting to soften (1-2 minutes).
• Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.

ALMOST-FAMOUS STEAK TACO SALAD

Steps:

• 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 teaspoons salt and 1 teaspoon 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.