Easy Skirt Steak Taco Salad Recipe
We've been making this easy taco skirt steak salad all summer long. This beef steak salad is always a big hit at parties. It's made with cumin-seasoned skirt steak, cheese, Pico de Gallo, crisp lettuce, black beans, and avocados. Topped with store bought cilantro lime dressing. Seriously so good! For fun and crunch, top salad with Doritos, Fritos, or tortilla chips. It's a fun way to get kids to eat their veggies. The whole family will love it.
Servings 4 people
- 1 lb skirt steak
- 1 ¼ tsp cumin
- ½ avocado diced into small cubes
- 1 cup Pico de Gallo or salsa can be used
- 15 oz black beans drain and rinsed
- fresh minced cilantro for garnish
- 1 one radish sliced very thin (optional)
- 1 cup shredded cheese preferably Monterrey and Colby blend
- 1 lime for garnish
- 1 tbsp vegetable oil
- salt and pepper for taste
Season both sides of the skirt steak with cumin, salt, and pepper. In a large skillet over medium-high heat, heat the vegetable oil. Once the skillet is very hot, add the seasoned skirt steak. Cook for two minutes on each side. Remove from the skillet and let it rest for 5 minutes. Slice the steak thinly against the grain.
Add the romaine lettuce to a large bowl then add in the black beans and shredded cheese.
Top with the slices of steak then the Pico de Gallo or feel free to use salsa, the avocado, sliced radishes and garnish with cilantro and lime wedges. For fun and crunch, top with tortilla chips, Fritos, Doritos or Sun Chips.
Alternatively, you can serve the salad in individual bowls then add cilantro lime buttermilk dressing or whatever you prefer.
To prevent soggy salad.
If you are making this salad for your family make it and serve it right away per the recipe.
To make this salad for a family get together, party or potluck, Keep the lettuce separate from the other ingredients. Mix the beans or your choice of Pico de Gallo or salsa together. Prepare the salad as soon as you are ready to serve it. Add the diced avocado last.