+

Ultimate Taco Salad

Ultimate Taco Salad
Sign up to save this recipe to your profile Sign Up Now ›
6 servings Easy
Total: Active:
0 Ratings 

Ingredients (28)

For the steak:

  • 1/4 cup soy sauce or tamari
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 pounds skirt steak

For the dressing:

  • 1/3 cup canola oil
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 avocado, pitted, peeled, and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

To assemble:

  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 bag tortilla chips
  • 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
Try Amazon Fresh
Nutritional Information
  • Calories730
  • Fat48.63g
  • Saturated fat13.55g
  • Trans fat0.84g
  • Carbs41.83g
  • Fiber8.99g
  • Sugar6.07g
  • Protein35.41g
  • Cholesterol97.11mg
  • Sodium1136.29mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...