If you like taco salads this is a must try steak taco salad. Tender and juicy chunks of top sirloin seasoned Mexican style and grilled to perfection. Also a delicious homemade salsa using all fresh ingredients. You’ll love this salsa! In addition to that it also has refried beans, lettuce, cheese and guacamole. Ahh… What’s not to love. Enjoy!
1/2 green pepper (1/4 in. dice)
1 jalapeno (fine dice)
1 medium size onion (1/2 dice)
3-4 cloves fresh garlic (minced or crushed)
2 teas. olive oil
3/4 teas. salt
1/2 teas. chili powder
1/4 teas. cumin powder
1 teas. Mexican oregano (any oregano is fine)
1 cup water
2 teas. cornstarch + 1/8 cup water (to thicken)
Method: Homemade Salsa
Heat a 3 to 5 quart sauce pan over medium heat. Add the oil and swirl it around to coat the bottom of your pan.
Add the onion, garlic, green pepper and jalapeno (no tomatoes yet). Cook the veggies, stirring often, for about 6 to 8 minutes. Long enough to “sweat” the vegetables.
Add the tomatoes and all of the seasonings. Give it a really good stir and then add the water.
Bring it to a boil and then back the heat off to a simmer, low to medium low is fine. Put a cover on it. You want it to be just barely bubbling when the lid is on.
Simmer, stirring occasionally for about an hour.
At the end of the hour, mix the cornstarch and water together to make a slurry. It should be about the consistency of milk. Stir the mixture into your salsa to thicken it up slightly and turn off the heat.
Cool to room temperature, covered. It’ll take about 30 to 40 minutes to cool.
This recipe makes more salsa than you’ll need. You can refrigerate the unused portion for a few days or freeze it for up to 3 months. A great time saver for the next time you make Mexican food. Also great as a dip 🙂
Note: I started off this recipe with the salsa because it takes the longest to make. This gives you enough time to prepare everything else so on to the next step.
Another note: You can skip this step and buy one of those jars of salsa if you like, you’ll need about 16 to 24 ounces. If you have the time I recommend trying the above recipe.
Ingredients: Steak For Taco Salad
1 teas. salt
3/4 teas. pepper
1 1/2 teas. onion powder
1/2 teas. garlic powder
2 to 3 teas. oil (for frying)
Method: Steak For Taco Salad
They don’t have to be perfect cubes but you want to make sure all the pieces are roughly the same size.
This will ensure even cooking throughout.
Spread out your cubed steak into one layer on your cutting board.
This will make it easy to evenly distribute the seasoning.
Sprinkle the seasonings in one even layer over the steak.
Now just mix it up on your cutting board. You can use a knife to fold the meat over on itself until mixed or just use your hands.
Either way, make sure the seasonings are thoroughly mixed in.
Transfer your seasoned steak to a bowl and cover, or, put in into a ziplock bag.
Let it marinate for at least 30 minutes to overnight.
While your steak is marinating lets move on to the rest of the prep work.
Ingredients: Steak Taco Salad Toppings
3/4 to 1 head lettuce (shredded)
6 to 8 oz. shredded cheese (I’m using cheddar)
8 to 10 oz. guacamole
8 to 10 oz. sour cream (optional)
your homemade salsa
Method: Steak Taco Salad Toppings
Fine shred your lettuce, transfer to a big bowl and fill with cold water to rinse. Once it’s rinsed, drain off the water and it’s ready.
Shred your cheese or you can buy pre-shredded cheese if you like.
For the guacamole, you can find a good recipe here. Or click on the picture =>
You’re already making your salsa at this point so there’s nothing to do here. It’ll be done shortly. And of course the sour cream is pre-made if you choose to use it.
You’ll want to have your refried beans warm and ready when you start grilling the steak. If you would like to make authentic style refried beans you can try the recipe found in this post. Or click on the picture =>
You’ll probably want to make them a day in advance.
Or you can take an easier route by picking up a 16oz. can of good refried beans, I would recommend Rosarita refried beans.
So now that your toppings are prepped it’s time to make the taco bowls.
Ingredients: Steak Taco Salad Bowls
2 to 3 tbsp. oil
6 to 8 “burrito size” flour tortillas
Note: You’ll also need a soup bowl with a small bottom and wide top, foil, basting brush and a fork.
Method: Steak Taco Salad Bowls
Place a tortilla on a clean flat surface and “dock” it like you would if you were docking a pie shell. (That simply means to poke a bunch of holes in it with a fork) What this does is keep the tortilla from bubbling up during baking. Be careful not to rip the tortilla.
Once you’ve docked the tortilla brush both sides with oil.
Now to make a mold for your shells. To do this turn your bowl upside down and mold a piece of foil around it. The piece of foil should be roughly a 1 foot square. When molded around your bowl there should be about 2 inches of foil left on the outside.
Carefully remove the foil from the bowl. Turn the bowl over and place the “foil bowl” inside the “regular bowl”. Carefully lift the outer edges of the foil up to form the top of the foil bowl.
Place your docked and oiled tortilla inside the bowl and press firmly down so that it takes the shape of the bowl. Gently lift the foil bowl with the tortilla out of the regular bowl and set aside for now.
Continue this process to make as many taco bowls as you like. This recipe will make up to 8 steak taco salads.
Preheat your oven to 375 degrees. Turn it on about 10 to 15 minutes before you are ready to place your shells in it to bake. You’ll want your oven rack in the center of the oven.
Place the taco bowls onto your rack and bake for about 15 minutes or until the edges start to brown. You may want to rotate them about half way through for even browning. Keep a close eye on them because they will burn if you’re not careful.
Remove them from the oven and let them cool in the foil bowl for a few minutes. They’re ready so lets grill up the steak and put it all together.
Note: Now is the time to warm up your refried beans. On to the steak!
Grilling the steak
Heat a large skillet to high and add about a tablespoon of oil to it and swirl it around. Wait a minute or two to get the oil nice and hot, it should start to smoke.
Add enough steak to cover the bottom of the pan with one layer. Too much meat will steam it. We don’t want that, we want it to sear.
Cook over high heat for 8 to 10 minutes stirring occasionally to sear all sides. Transfer to a medium to large ceramic bowl and tightly cover with foil to keep the heat in.
Continue cooking the steak until it’s all cooked to perfection.
Now it’s time to put it all together!
Building Your Steak Taco Salads
Add a big handful of shredded lettuce on top of the beans. It should be enough lettuce to fill within about an inch from the top.
Next is a nice layer of your grilled steak, one layer is enough.
Then sprinkle shredded cheese over the steak and cover with salsa, as much as you like.
Top the whole thing with guacamole and sour cream if you like. Unfortunately for me, I forgot to get sour cream… Bummer 🙂
Note: If you’re making more than one, which you probably are then set up an assembly line. Put all of the taco bowls you’ll be using on plates and then go down the line adding beans to all of them followed by the lettuce, steak and so on. This makes it quick and easy for you.
And there you have it! A masterpiece of a steak taco salad!
Oh my! These are sooo tasty, you’re gonna love em! The tender chunks of steak just pop in your mouth. This salsa is the perfect compliment to the rest of the salad. If you’re like me, you’ll end up mixing it all up and break off a piece of the taco bowl and use it to scoop up the goodies! If you like Mexican food and salads you’ll definitely enjoy these steak taco salad bowls! Enjoy and Happy Cooking!