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Steak Taco Salad

This is not your sad desk salad—it’s the steakhouse and taco truck mashup you actually want for dinner. Packed with juicy cumin-rubbed steak, creamy avocado, black beans, and enough chips to make salad-haters reconsider, this bowl is your excuse to eat nachos for a meal and call it healthy.
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Prep Time 10 minutes
Cook Time 4 minutes
Course Main Course
Servings 4

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.