If you think salads are just rabbit food, let me introduce you to the Ultimate Steak Taco Salad—the only “healthy steak salad” that’s actually fun to eat.
This isn’t your average “salad with steak on top” situation either; it’s a full-on party salad loaded with juicy seasoned steak, crunchy tortilla strips, and enough colorful veggies to make you feel like you’ve conquered dinner (and maybe adulthood) in one bowl.
Honestly, the first time I tried this recipe, I was just looking for a way to use up leftover steak, but now it’s my go-to for summer dinners and any time I want something “refreshing” that still feels like a treat.
If you’re hunting for taco salad recipes that are big on flavor, a little over the top, and impossible to mess up—congratulations, you just won dinner.
Steak Taco Salad
Equipment
- Knife
- Large skillet
- Cutting board
- Large salad bowl
- Tongs
- Measuring spoons
- Measuring cups
Ingredients
- 1 pound skirt steak
- 1 ¼ teaspoons ground cumin
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
- 1 head romaine lettuce chopped (about 6 cups)
- 1 15-ounce can black beans, drained and rinsed (about 1 ½ cups)
- 1 cup shredded Monterey Jack and Colby cheese blend or cheddar
- 1 cup pico de gallo or salsa
- 1 avocado diced
- 1 radish thinly sliced (optional)
- 2 tablespoons fresh cilantro minced (for garnish)
- 1 lime cut into wedges
- 1 cup Fritos Doritos, or tortilla chips (or more, if you need extra crunch)
Instructions
- Season the Steak: Sprinkle both sides of the skirt steak with cumin, salt, and pepper.1 ¼ teaspoons ground cumin, Salt and black pepper
- Sear the Steak: Heat the vegetable oil in a large skillet over medium-high heat. When the skillet is hot, add the steak and cook for 2 minutes on each side. Transfer to a plate and let it rest for 5 minutes.1 pound skirt steak, 1 tablespoon vegetable oil
- Prep the Salad Base: While the steak rests, add the chopped romaine lettuce to a large salad bowl. Top with black beans and shredded cheese.1 head romaine lettuce, 1 15-ounce can black beans, drained and rinsed (about 1 ½ cups), 1 cup shredded Monterey Jack and Colby cheese blend
- Slice the Steak: Once rested, slice the steak thinly against the grain. Yes, you’re allowed to taste a piece.
- Build the Salad: Add the sliced steak on top of the salad base. Spoon over the pico de gallo or salsa, then add diced avocado and optional radish slices.1 cup pico de gallo or salsa, 1 avocado, 1 radish
- Add Crunch and Garnish: Scatter your favorite chips over the top. Sprinkle with minced cilantro and add lime wedges on the side for squeezing.2 tablespoons fresh cilantro, 1 lime, 1 cup Fritos
- Serve Right Away: Enjoy immediately, with your favorite store-bought cilantro lime dressing if you like. If you’re making it for a party, keep everything separate and assemble just before serving to keep things fresh and crunchy.
Steak Taco Salad Hacks: Because This Isn’t My First Rodeo 🤠
🌮 Taco Salad, Not a Sad Salad
Don’t even think about using limp lettuce—get yourself a fresh, crisp head of romaine. Bagged salad works in a pinch, but the crunch from real lettuce is what makes you feel like an actual adult.
🥑 Avocado SOS
Forgot to buy an avocado or yours is rock-hard? No problem. Just call it a “low-fat twist” and move on, or throw in a handful of shredded cheddar for comfort.
🔥 Steak Your Way
Can’t find skirt steak? Flank steak, sirloin, or even rotisserie chicken totally work. Leftover steak from last night’s BBQ? Toss it in and act like you planned it.
🧀 Cheese: More Is More
If you’re out of Monterey Jack or Colby, use cheddar, pepper jack, or whatever’s hanging out in your cheese drawer. This is not the time for self-control.
🥫 Beans, Beans, The Musical Fruit
Rinse your canned black beans or everyone’s getting salty bean juice dressing. You’re welcome.
🍅 Pico de Who?
No pico de gallo? Jarred salsa, corn salsa, or even chopped tomatoes with a squirt of lime will do the job. If anyone complains, make them cook next time.
🌶️ Spice Level: “Why Am I Sweating?”
If you like heat, add jalapeños, a dash of hot sauce, or sprinkle in chili flakes. For spice wimps, just smile and pretend you didn’t think about it.
🥒 Radish Reality Check
Radishes are cute, but honestly, nobody’s sad if you leave them out. Use cucumber slices or nothing at all. Nobody’s policing your salad.
🥄 Chip Choices = Life Choices
Tortilla strips, Doritos, Fritos, even broken taco shells at the bottom of the box—this is where you let your inner child take over. Add more than you think is reasonable.
🥗 Make-Ahead Magic
If you’re meal-prepping, keep all the “wet stuff” (beans, salsa, avocado) away from the lettuce and chips until you’re ready to eat. Unless you like salad soup. I don’t judge.
🍋 Dressing Dilemma
Cilantro lime dressing from the store is perfect, but ranch, sour cream, or even a squeeze of lime and olive oil works if you’re in crisis mode. Just don’t use Italian dressing—this is still a steak taco salad, not a weird potluck.
Go wild, break the “rules,” and enjoy the chaos—this steak taco salad has survived much worse.
