It’s been nearly every night that Ryan asks me to make him a steak salad, so I’ve had to get creative with the flavors I’m creating in order to keep my recipes fresh and new, even though the base of the ingredients (steak and salad greens) remains constant. I created this steak taco salad a few weeks ago and it was so good, Ryan asked me to create it again, so this time I decided to write down the recipe to share with all of you!
Think of this salad like your traditional taco salad, but with a leaner, more grown-up twist; we’ve got all of the southwestern-style veggies including roasted corn, black beans, and bell pepper, elevated with a fresh cilantro lime crema and a lean cut of New York strip steak.
“The earliest record of taco salad dates back to the 1960s, with its predecessor being the small teacup-sized “Ta-cup” (ground beef, beans, sour cream, and cheese served in a small bowl made entirely of Fritos). The Ta-cup, which was served at Fritos’ flagship restaurant, Casa de Fritos, at Disneyland, became popular enough that folks decided to make it bigger. Hence, the taco salad, served in a full-sized bowl, was born.”
– bitchin from melanie’s kitchen
Steak Taco Salad
Ingredients
- 1/2 lb New York Steak (or Boneless Ribeye Steak)
- 1/2 bag Salad Greens (approx. 3-4 cups)
- 1/4 Red Onion
- 1/2 cup Mini Heirloom Tomatoes (diced)
- 2 Persian Cucumbers (diced)
- 1/2 Orange Bell Pepper (diced)
- 1 cup Roasted Corn
- 1/2 cup Black Beans (from 15oz can of Black Beans, rinsed and drained)
- 1/2 Avocado
- Shredded Cheese Blend (optional, for topping)
- Sour Cream (optional, for topping)
For Cilantro Lime Crema
- 1/4 cup Cashews
- 1/2 cup + 2 tbsp Water
- 3 cloves Garlic
- 2 Limes (squeezed)
- 1.5 cups Cilantro
- 1 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 tbsp Agave Syrup
- 1/2 Avocado
Instructions
- Season steak with salt and let sit for up to an hour to tenderize.
- Meanwhile, prep the cilantro lime crema by adding hot water over the cashews and setting them aside to soak for at least 10 minutes. Then, roughly chop cilantro and garlic.
- Add cilantro, garlic, and half of an avocado into a high-speed blender. Squeeze in 2 limes, then add water, salt, pepper, olive oil, and agave syrup.
- Once cashews have soaked for at least 10 minutes, rinse and drain before adding into the blender. Blend on medium-high speed until ingredients are well-combined. Set aside.
- To prepare the salad, dice the mini heirloom tomatoes, cucumbers, and orange bell pepper. Then, slice the red onion.
- Add the tomatoes, cucumbers, bell pepper, and onion into a large bowl with the salad greens. Then, add the roasted corn and black beans, and toss to combine. *Note: if using frozen corn, add to a microwave-safe bowl, cover with water and a small plate, and microwave on high for 2-3 minutes, until corn has thawed, before adding to salad.
- Cook steak in a skillet over medium high heat, searing each side until desired doneness is reached (I prefer my steak to be cooked medium). Let steak rest for up to 5 minutes before slicing.
- To serve, add steak over top of salad and drizzle with cilantro lime crema. Optional to serve with sliced avocado, sour cream, and shredded cheese.
Watch my video on how to make this recipe by clicking here.
