Taco Steak Salad

By Scott Sarvay

Taco Steak Salad

February 28, 2012 Updated Feb 28, 2012 at 10:00 AM EDT

Our Taco Steak Salad is a fiesta in a bowl! The contrasts of the warm steak over the crisp greens drizzled with our zesty dressing are a treat for the taste 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.

The spiciness of the dressing depends on the intensity of the salsa you use. If you want a really spicy dressing, use hot salsa. But if you don't want it too spicy, use a mild one.

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