Steak Taco Salad Recipe

Steak Taco Salad

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A one-bowl salad solution to taco night.

Tricia Manzanero Stuedeman

Published on July 26, 2023

Southern Living Steak Taco Salad in a bowl to serve with extra dressing beside — Photo:
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Active Time:

45 mins

Total Time:

55 mins

Servings:

Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly!

Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta.

DIY Pickled Onions

Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes.

Ingredients

1 (8-oz.) container sour cream
2/3 cup smooth mild salsa
1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
3 tsp. kosher salt, divided
1 (1-oz.) envelope taco seasoning mix, divided
2 Tbsp. canola oil
3 ears (about 1 lb. total) fresh yellow corn
1 (1 1/2-lb.) top sirloin steak (1 to 1 1/2 inches thick)
1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1 3/4 cups)
1 1/2 cups roughly crushed tortilla chips
1 1/2 cups diced plum tomatoes (from 3 medium tomatoes)
1 1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
2 medium avocados, chopped

Directions

Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1 1/2 teaspoons of the salt, and 1 1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside.
Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1 1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt.
Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing.

Steak Taco Salad

DIY Pickled Onions

Ingredients

Directions

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