Steak Taco Salad

Name: Steak Taco Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, pitted and diced; 2 Tbsps canola oil; 1 teaspoon chili powder; 1 English cucumber, peeled and diced; 1 teaspoon ground cumin; 1 large head romaine lettuce, end trimmed, leaves thinly sliced; 177 milliliters chunky tomato salsa, divided; 4 servings salt and pepper; 237 milliliters shredded cheddar cheese; 454 grams skirt steak; 4 Tbsps sour cream, divided; 1 large tomato, stemmed and diced

The recipe Steak Taco Salad is ready in approximately 30 minutes and is definitely a spectacular gluten free option for lovers of Mexican food. This recipe serves 4. One serving contains 514 calories, 36g of protein, and 35g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a pretty expensive main course. If you have romaine lettuce, canolan oil, chunky tomato salsa, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Sprinkle each side of the skirt steak with the cumin, chile powder, and pinch of both salt and pepper.

Ingredients you will need

Salt And Pepper

Chili Powder

Skirt Steak

Cumin

Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the skirt steak. Cook until medium rare, three to four minutes a side, depending on how thick the steak is. (130°F. is the ideal, so if the exterior is nicely caramelized, but the inside registers below that on a meat thermometer, just reduce the heat to medium and continue cooking until it is right.) When done, set the steak aside for at least five minutes. Slice into 1/4-inch thick slices.

Ingredients you will need

Skirt Steak

Steak

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

In a large bowl, add the romaine, cucumber, tomato, cheese, avocado, 1/2 cup salsa, and two tablespoons of the sour cream. Toss until combined. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sour Cream

Cucumber

Avocado

Romaine

Cheese

Tomato

Salsa

Equipment you will use

Bowl

Divide the mixture between four large bowls.

Equipment you will use

Bowl

Add tortilla chips along the sides of the bowl, or simply crumble them up and toss them in. Top each bowl with a 1/4 of the grilled steak, plus an extra spoonful of the salsa and sour cream.

Ingredients you will need

Tortilla Chips

Sour Cream

Salsa

Steak

Equipment you will use

Bowl

Serve immediately.

Equipment

Kitchen Thermometer

Frying Pan

Bowl

Ingredients

Servings:

avocado, pitted and diced 2Tbsps

canola oil 1teaspoon

chili powder 1

English cucumber, peeled and diced 1teaspoon

ground cumin 1large head

romaine lettuce, end trimmed, leaves thinly sliced 177milliliters

chunky tomato salsa, divided 4servings

salt and pepper 237milliliters

shredded cheddar cheese 454grams

skirt steak 4Tbsps

sour cream, divided 1large

tomato, stemmed and diced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.