1/2 head iceberg lettuce or 1 romaine heart, shredded
1 large ripe tomato, diced
1 ripe avocado, pitted, peeled, and diced
1 cup grated cheddar or Monterey jack
1/4 cup sliced pitted black olives, drained
1/3 cup sour cream
Skirt steak marinated in soy sauce, orange and lime juices, garlic, cilantro, and spices before grilling is the star of this ultimate taco salad recipe. There’s avocado both in the dressing, and tossed with the salad.
1To make the marinade, combine all of the ingredients in a bowl and whisk together until combined. Put the skirt steak in a large zipper-lock plastic bag and add the marinade. Seal and shake the bag to make sure the meat is well coated. Place in a baking dish and refrigerate for 8 hours or up to overnight, turning the bag a few times.
2To make the dressing, combine all the ingredients in a blender and blend until smooth and well combined. Add 1 tablespoon water to thin if the mixture is too thick. Refrigerate until ready to use.
3Prepare a charcoal grill for medium-high heat. Clean and oil the grill grate. (Alternatively, heat a stovetop cast-iron grill pan and oil the grill.) Place the skirt steak over the heat. Cover the grill and cook, turning the steak occasionally, until nicely seared and cooked to medium-rare (about 115–120°F). Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes. Thinly slice the steak against the grain.
4To assemble the salad, toss the steak and beans together in a bowl with 2 tablespoons of the dressing. Arrange a layer of tortilla chips on a serving platter. Top with the meat and beans, then the lettuce, tomatoes, and avocado, in that order. Drizzle with some of the dressing. Sprinkle with the cheese and olives. Dollop the sour cream over the top and garnish with cilantro. Serve with more dressing on the side.