Beef Salad

Steak Taco Salad

I don’t know if you have taken a look at this month’s issue of Food Network magazine, but it is unusually full of really delicious looking foods that I want to try. Usually I flip through those magazines and find one or two things that I want to try, but this month I just want to try everything in there! I decided that the first thing I would make is this steak taco salad, which is apparently from a restaurant called Moe’s Southwest Grill. I ended up unintentionally creating my own version of this because I didn’t read directions. I am glad that I messed it up though because my version was pretty darn good, if I do say so myself.

I wasn’t particularly happy with how my tortilla bowls turned out because the edges started to burn while the rest of the bowls didn’t really crisp up properly. I think that if I made this salad again I would just have it in a bowl with some tortilla chips on the side for dipping. The bowls weren’t difficult to make, but I don’t think they were super necessary other than the fact that they look cool. The original recipe had a completely different dressing with it so feel free to check it out in the actual magazine if you want to try it, but I really like how my dressing turned out. I added in some vinegar to make it a little bit more tart instead of just a sweet dressing, which isn’t really my thing.
Steak Taco Salad
Tortilla Bowls:
1 tablespoon olive oil
4 (10 inch) flour tortillas
Salt

Position a rack in the lower third of the oven and preheat the oven to 450 degrees F. Place 4 empty cans with the labels removed upside down on a baking sheet. Drape a square of foil over each can and spray with cooking spray.
Fill a shallow dish with 1/2 inch of water and whisk in the tablespoon of olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the foil-covered cans. Bake for 5 minutes, or until gold. Remove from the oven and invert the tortilla bowls onto the baking sheet. Remove the cans and foil. Spray the inside of each tortilla bowl with cooking spray and sprinkle with salt, then continue baking for another 4-5 minutes. Let cool.
Steak:
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon dried oregano
2 teaspoons chile powder
3 scallions, finely chopped
4 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 teaspoon Mesquite liquid smoke
Salt and pepper to taste
3/4 lb sirloin steak
1 green bell pepper, thinly sliced
1 onion, thinly sliced

Whisk together the garlic, onion powder, oregano, chile powder, scallions, Worcestershire, olive oil, and liquid smoke in a small bowl. Season with salt and pepper to taste.
Put the steak, onion, and bell pepper into a large ziploc bag and pour in the marinade. Shake the bag to mix it all up and refrigerate for about 4 hours (you can also go as short as 30 minutes if you want).
Heat a large skillet over medium-high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak for about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until soft, about 3 more minutes. Thinly slice the steak against the grain.
Salad:
1/4 cup mayonnaise
3/4 cup buttermilk
1/4 cup rice wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon cumin
1 1/2 teaspoon chile powder
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
Splash of hot sauce
Salt and pepper to taste
1 cucumber, sliced
1 bag Romaine lettuce
1 (15 oz) can black beans, drained and rinsed
2 (2.25 oz) cans sliced black olives, drained
Shredded cheddar cheese
Salsa and sour cream for topping

Whisk together the mayonnaise, buttermilk, vinegar, garlic powder, onion powder, cumin, chile powder, olive oil, Worcestershire, and hot sauce in a small bowl. Season with salt and pepper to taste. Add the cucumber, lettuce, beans, and olives and toss together. Divide the salad among the tortilla bowls. Top with the steak, bell pepper and onion, cheese, and salsa and sour cream.


Steak Taco Salad
 
Ingredients
  • Tortilla Bowls:
  • 1 tablespoon olive oil
  • 4 (10 inch) flour tortillas
  • Salt
  • Steak:
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 2 teaspoons chile powder
  • 3 scallions, finely chopped
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon Mesquite liquid smoke
  • Salt and pepper to taste
  • ¾ lb sirloin steak
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • Salad:
  • ¼ cup mayonnaise
  • ¾ cup buttermilk
  • ¼ cup rice wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoon cumin
  • 1½ teaspoon chile powder
  • 1 tablespoon olive oil
  • 2 teaspoons Worcestershire sauce
  • Splash of hot sauce
  • Salt and pepper to taste
  • 1 cucumber, sliced
  • 1 bag Romaine lettuce
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 (2.25 oz) cans sliced black olives, drained
  • Shredded cheddar cheese
  • Salsa and sour cream for topping
Instructions
  1. Tortilla Bowls:
  2. Position a rack in the lower third of the oven and preheat the oven to 450 degrees F. Place 4 empty cans with the labels removed upside down on a baking sheet. Drape a square of foil over each can and spray with cooking spray.
  3. Fill a shallow dish with ½ inch of water and whisk in the tablespoon of olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the foil-covered cans. Bake for 5 minutes, or until gold. Remove from the oven and invert the tortilla bowls onto the baking sheet. Remove the cans and foil. Spray the inside of each tortilla bowl with cooking spray and sprinkle with salt, then continue baking for another 4-5 minutes. Let cool.
  4. Steak:
  5. Whisk together the garlic, onion powder, oregano, chile powder, scallions, Worcestershire, olive oil, and liquid smoke in a small bowl. Season with salt and pepper to taste.
  6. Put the steak, onion, and bell pepper into a large ziploc bag and pour in the marinade. Shake the bag to mix it all up and refrigerate for about 4 hours (you can also go as short as 30 minutes if you want).
  7. Heat a large skillet over medium-high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak for about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until soft, about 3 more minutes. Thinly slice the steak against the grain.
  8. Salad:
  9. Whisk together the mayonnaise, buttermilk, vinegar, garlic powder, onion powder, cumin, chile powder, olive oil, Worcestershire, and hot sauce in a small bowl. Season with salt and pepper to taste. Add the cucumber, lettuce, beans, and olives and toss together. Divide the salad among the tortilla bowls. Top with the steak, bell pepper and onion, cheese, and salsa and sour cream.

 

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