Skirt Steak Taco Salad

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If you can't get skirt (also known as hanger steak) or flank steak you can substitute london broil. Cook until rare then let rest to continue cooking.

serves/makes:

ready in:
30-60 minutes

1 review

ingredients

1 tablespoon chili powder
1 teaspoon salt (divided use)
freshly ground black pepper
1 1/2 pound skirt or flank steak
2 tablespoons vegetable oil
3 avocados
1 can (4 ounce size) diced green chiles, drained
1 lime, juiced
1 can (14.5 ounce size) black beans, drained
1 head iceberg lettuce, cored, quartered
4 tomatoes, cored, chopped
1 large onion, finely chopped
1 jalapeno pepper, minced (optional)
1 cup grated Cheddar cheese
3/4 cup prepared salsa
3/4 cup ranch-style dressing
tortilla chips

directions

Combine the chili powder, 1/2 teaspoon salt, and a hefty dash of pepper. Rub onto both sides of the steak. Set aside and let rest for 15 minutes.

Heat a grill or broiler to high heat.

Baste the steak with oil. Place on the grill, or on a broiler pan placed 4-inches from the heat, for 4 minutes per side. Remove from heat and set aside on a cutting board to rest for 5 minutes.

Peel, pit, and chop the avocado and place in a bowl. Add the green chiles, lime juice, and remaining salt and mash until it's the consistency of guacamole. Set aside.

Heat a small saucepan over medium heat. Add the black beans and cook, stirring, for 3-4 minutes or until heated through.

Thinly slice the steak against the grain. Place the meat, beans, and lettuce in individual serving bowls. Serve with the chopped tomatoes, onion, jalapeno, cheese, salsa, ranch dressing, and chips.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

kitchenwench REVIEW:
August 10, 2014

Great recipe!

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