Steak Taco Salad

Steak Taco Salad
  • 4Servings


  • 4 hard taco shells
  • 1 1/2 pounds flank steak, halved lengthwise into 2 steaks, each about 3 inches wide
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 1 teaspoon (about 1/3 palmful) each ground coriander and cumin, granulated onion and garlic, Mexican oregano, and ancho chile powder or red chili powder, such as Gebhardt
  • 2 limes, halved
  • 3 vine tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 2 jalapenos, seeded and chopped
  • A small handful cilantro leaves, chopped
  • 2 romaine hearts, chopped
  • Shredded sharp cheddar or pepper jack
  • 3 - 4 radishes, thinly sliced
  • Pickled jalapeno slices
  • Hot sauce


Preheat the oven to 325 degrees . Arrange the taco shells on a baking sheet and toast until golden, 5 to 8 minutes. Cool slightly, then break into bite-size pieces.

Coat the steak in the oil; season with salt and pepper. In a small bowl, combine the spices; rub all over the steak.

Heat a cast-iron skillet or grill pan over medium-high.

Add the steak to the skillet; tent with foil. Cook the steak, turning once, about 5 minutes per side for medium-rare. During the last 3 or 4 minutes of cooking, add the limes to the skillet, cut sides down. Transfer the meat to a cutting board. Let rest 5 to 10 minutes. Slice thinly against the grain; douse with the juice of the grilled lime halves.

In a medium bowl, combine the tomatoes, onion, chopped jalapeno and cilantro to make pico de gallo; season with salt.

Arrange the romaine on a platter or plates. Top with taco shell pieces, cheese, steak, pico de gallo, radishes and pickled jalapeno slices. Serve with the hot sauce.