Almost-Famous Steak Taco Salad

Total Time:
1 hr 20 min
55 min
25 min

4 servings

  • For the tortilla bowls:
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 4 10 -to-12-inch flour tortillas
  • Kosher salt
  • For the steak:
  • 1 teaspoon dried minced garlic or garlic flakes
  • 1 teaspoon dried minced onion or onion flakes
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle chile powder
  • 3 scallions, finely chopped
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3/4 pound sirloin steak (about 1 inch thick)
  • 1 green bell pepper, thinly sliced
  • 1 large onion, halved and thinly sliced
  • For the salad:
  • 1/4 cup mayonnaise
  • 2/3 cup buttermilk
  • 1 English cucumber, quartered lengthwise and sliced
  • 2 romaine lettuce hearts, roughly chopped
  • 1 15 -ounce can black beans, drained and rinsed
  • 2 2 .25-ounce cans sliced black olives, drained
  • 4 ounces cheddar or monterey jack cheese (or a combination), shredded
  • Fresh salsa, for topping
  • Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.

  • Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.

  • Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.

  • Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.

  • Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.

  • Photograph by Kang Kim

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