Name: Steak Taco Salad
Total time: 30 min
Ingredients: 1 (12 ounce) flank steak; Cooking spray; 0.75 teaspoon kosher salt, divided; 0.5 teaspoon black pepper, divided; 2 teaspoons olive oil; 0.75 cup chopped white onion; 0.5 cup unsalted chicken stock; 1 (15 ounce) can unsalted pinto beans, drained and rinsed; 3 cups chopped romaine lettuce; 1.5 cups chopped tomato; 1 ounce multi-grain tortilla chips (about 12 chips); 1 ripe avocado, thinly sliced; 1.5 ounces queso fresco, crumbled (about 1/3 cup); Fresh cilantro leaves (optional); 4 lime wedges

Steak Taco Salad

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This gluten-free take on a taco salad uses seared flank steak in place of ground beef. Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad. Queso fresco is a firm, mild cheese—a great alternative to feta if you're not a fan of the tang. Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top of the bowl.

Adam Hickman

Updated on March 28, 2024

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Tested by

Learn more about our food philosophy and nutrition parameters.

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Ingredients

1 (12 ounce) flank steak
Cooking spray
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
2 teaspoons olive oil
¾ cup chopped white onion
½ cup unsalted chicken stock
1 (15 ounce) can unsalted pinto beans, drained and rinsed
3 cups chopped romaine lettuce
1 ½ cups chopped tomato
1 ounce multi-grain tortilla chips (about 12 chips)
1 ripe avocado, thinly sliced
1 ½ ounces queso fresco, crumbled (about 1/3 cup)
Fresh cilantro leaves (optional)
4 lime wedges

Directions

Heat a large skillet over medium-high heat. Spray steak on both sides with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to pan; cook 5 minutes on each side or until desired degree of doneness. Place on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.
Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.
Place lettuce in bowls. Top evenly with bean mixture, steak, tomato, tortilla chips and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, queso fresco, and, if desired, cilantro leaves. Serve with lime wedges.

Originally appeared: Cooking Light Power Bowls Issue

Nutrition Facts (per serving)

339	Calories
16g	Fat
26g	Carbs
26g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cup salad + 3 oz steak
Calories 339
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 9g	32%
Total Sugars 4g
Protein 26g	52%
Total Fat 16g	21%
Saturated Fat 4g	20%
Sodium 475mg	21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Steak Taco Salad

Ingredients

Directions

Nutrition Facts (per serving)

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