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Sirloin Steak Taco Salad
Serves 4
Taco salad has never tasted so good.
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Ingredients:
| 2 lb sirloin steak |
| 1 1/2 tablespoon olive oil |
| 1 1/2 tablespoons fajita seasoning |
| 4 cups chopped Romaine lettuce |
| 1 lb grape tomatoes, sliced |
| 1 jalapeno pepper, sliced |
| 1 red onion, sliced |
| 3 avocados |
| 1 can black beans, drained, 14 oz. |
| 1 can diced green chilies, drained, 4 oz. |
| 2 tablespoons fresh lime juice |
| 1 cup Western dressing |
| Tortilla strips, for garnish |
| 1 cup grated cheddar cheese |
| Sea salt, to taste |
| Ground black pepper, to taste |
Directions:
- Rub steak with olive oil and evenly coat with fajita seasoning. Cover and refrigerate for 15 minutes.
- Heat the grill to high. Cook steak until browned, about 4 minutes per side. Transfer to a plate, cover and let rest for 5 minutes.
- Cut avocados in half and remove the pit. Scoop out avocado and dice. Place diced avocado in a place with green chilies, drizzle lime juice over top and toss together. Season with salt and pepper.
- Heat the black beans in a small saucepan over medium-high heat, stirring often for about 4 minutes.
- Slice steak thinly against the grain and season with salt and pepper.
- Place Romaine lettuce, black beans, and steak in a salad bowl. Add tomatoes, jalapenos, onions, avocado-green chile mix, and Western dressing. Toss together.
- Transfer the salad to serving bowls and top with tortilla strips and grated cheddar cheese and enjoy!
| Course: | Salad, lunch |
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