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Salad Recipe: Veggie and Steak Taco Salad

We love a salad that’s filled to the brim with veggies and protein, and this steak salad has those in spades. For when you’re feeling that craving for Mexican food, but still want to keep things light, this dish is perfect. Easy to customize, you can make this so it appeals to everyone, and the flavor is so good, we don’t think you’ll have any problems with people not eating their greens. Also, although it definitely adds character, you can make this recipe even more simple and health-conscious by excluding the tortilla bowl. This is a choice that’s tasty, good for you and also filling you’ll finish this and actually be full, not looking around for something else to nibble on!

Salad Recipe: Veggie and Steak Taco Salad

Steak Taco Salad

Serves 4

Ingredients

  • 4 flour tortillas
  • 1 pound sirloin or skirt steak, thinly sliced
  • 1 red bell peppers, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tomato, sliced into wedges
  • 2 white onions, thinly sliced
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil, divided
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon Mexican seasoning
  • salt and pepper, to taste

Dressing:

  • 16 oz. lettuce greens
  • 1/2 cup low-fat sour cream
  • 3/4 cup mild or spicy salsa (store-bought)

Directions

  1. Place oven rack in the top portion of oven and turn on broil.
  2. Take 4 large soup cans (with labels taken off) and cover them with aluminum foil. Spray foil with non-stick spray and drape tortillas over them. Brush tortillas with melted butter and broil for 2-3 minutes.
  3. Sprinkle steak with chili powder, garlic powder, cumin, Mexican seasoning, salt and pepper, and heat oil in a medium pan over medium-high heat.
  4. Add steak to pan and cook steak for 2-3 minutes per side and sprinkle with lime juice. Remove steak to a plate and cover with foil to keep warm.
    Optional: keep steak in one piece and slice after cooking.
  5. Place bell peppers and onions in the hot pan and cook for 5-7 minutes, or until softened. Return steak to pan and toss to combine with the vegetables.
  6. In a small bowl, combine sour cream and salsa.
  7. Once tortillas have cooled, arrange them with lettuce at the bottom, topped with steak, peppers, onions and tomato. Serve with sauce on the side.

Recipe adapted from Phenomenal Phoods

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