Taco Steak Salad

Mr. Food

The contrasts of the warm steak over the crisp greens drizzled with our zesty dressing are a treat for thetaste buds. This one makes for a super main dish salad.

Serves: 4

Preparation Time: 5 min

Cooking Time: 15 min

  • 2 tablespoons dry taco seasoning mix
  • 1 beef flank steak (1½-pounds)
  • 2 tablespoons butter
  • 1 head iceberg lettuce, cut into bite-sized pieces
  • 1 tomato, chopped
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 3/4 cup salsa
  • 1/2 cup sour cream
  1. Score steak on both sides by making diagonal cuts 1-1/2 inches apart. Rub taco seasoning evenly over entire surface of steak. 
  2. In a large skillet or grill pan, melt butter over medium-high heat and cook steak 14 to 16 minutes for medium, or to desired doneness, turning halfway through the cooking. Remove steak to a plate and allow to cool slightly. 
  3. Meanwhile, on a large serving platter, arrange lettuce, tomato, kidney beans, and cheese in layers. 
  4. In a small bowl, combine salsa and sour cream; mix well and spoon over salad. Cut steak across the grain into 1/4-inch-thick slices and place on top of salad. Serve immediately.

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