![Southern Living Steak Taco Salad in a bowl to serve with extra dressing beside](https://cdn.statically.io/img/www.southernliving.com/thmb/LmQfXGtB1gptwyWmy1Qc0ywgwko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/27487_ST_bowls_0211-7c6d658fae2b4b9e8f8b23ae174a421a.jpg)
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
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
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1 (8-oz.) container sour cream
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2/3 cup smooth mild salsa
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1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish
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3 tsp. kosher salt, divided
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1 (1-oz.) envelope taco seasoning mix, divided
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2 Tbsp. canola oil
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3 ears (about 1 lb. total) fresh yellow corn
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1 (1 1/2-lb.) top sirloin steak (1 to 1 1/2 inches thick)
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1 (5-oz.) pkg. spring mix salad greens (about 7 cups)
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1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1 3/4 cups)
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1 1/2 cups roughly crushed tortilla chips
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1 1/2 cups diced plum tomatoes (from 3 medium tomatoes)
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1 1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar)
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2 medium avocados, chopped
Directions
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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.
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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.
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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.
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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.