Back to Recipes

Flank Steak Taco Salad

Chef Mandy Tanner

Servings

3 to 4

Prep Time

10 minutes

Cook Time

10 minutes

Calories

878

Cuisine

Mexican

Category

Healthy & Light

Flank Steak Taco Salad with a homemade avocado crema has all the flavors of a delicious taco in a filling salad bowl. Crisp romaine lettuce is the base of this salad filled with texture and flavor. Using a store-bought taco seasoning blend, and crispy tortilla strips, is a great shortcut to help make this a weeknight friendly meal. This recipe makes four servings, using half of a Wagyu Flank Steak.

Flank Steak Taco Salad

Ingredients

  • 1 SRF Black® Flank Steak

  • 3 tablespoons avocado oil, divided

  • 1 tablespoon taco seasoning

  • 2 hearts of romaine lettuce, thinly sliced

  • 2 cups cooked rice

  • 1 can black beans, drained and rinsed

  • 1 bunch of cilantro

  • 2 Roma tomatoes, chopped

  • 1 avocado, sliced

  • ¼ cup shredded cheese, such as cheddar or Mexican blend

  • 1 cup tortilla strips

blank

  • ½ cup sour cream

  • 1 small avocado, halved, skin and pit removed

  • zest of ½ lime

  • juice of ½ lime

  • 2 tablespoons cilantro leaves

  • 1 pinch kosher salt

  • 1 pinch pepper

Directions

  1. Season the Flank Steak; Use 1 tablespoon of oil to coat the steak and season with taco seasoning. Let sit at room temperature while you make the avocado crema.

  2. Prepare the Avocado Crema; in the jar of a blender or with an immersion blender, add the sour cream, avocado, lime zest and juice, cilantro leaves, salt, and pepper. Blend until smooth. Portion into 4 small bowls for serving.

  3. Heat a large cast iron skillet or pan over medium-high heat. Add the remaining 2 tablespoons of oil and the seasoned flank steak. Cook for 4 to 5 minutes, then flip and continue to cook until the internal temperature reaches 125 to 130°F or desired doneness, 3 to 4 minutes. The steak will continue to rise a few degrees as it rests.

  4. Remove the Flank Steak from the pan, and let rest on a cutting board for 5 to 10 minutes. Meanwhile, prepare the salad bowls.

  5. Portion the romaine lettuce into four bowls, add some fresh cilantro, then top with rice, black beans, avocado, tomato, cheese, and tortilla strips.

  6. Once the steak has rested, slice against the grain, and top the salads with the sliced steak. Serve with avocado crema, as desired. Enjoy!