Imagine a mouthwatering dish that combines the sizzling perfection of grilled flank steak with the fresh, vibrant crunch of a summer salad. This Marinated Steak Taco Salad isn't just a meal—it's a culinary adventure that transforms ordinary dinner into an extraordinary Mexican-inspired feast. With tender, lime-infused steak, crisp mixed greens, and a burst of colorful toppings, this recipe promises to elevate your home cooking game and transport your senses straight to a sun-drenched Mexican cantina.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound flank steak
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup shredded cheese
- 1/4 cup salsa
Instructions
- Begin by preparing the marinade for the flank steak. In a medium bowl, combine the lime juice, olive oil, cumin, salt, and pepper. Whisk the ingredients together until well blended.
- Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes to allow the flavors to penetrate the meat.
- While the steak is marinating, prepare the salad ingredients. Rinse the mixed greens under cold water and pat them dry with a paper towel. Place the greens in a large salad bowl.
- Next, halve the cherry tomatoes and add them to the bowl with the mixed greens. Slice the avocado and set it aside for later use.
- After the steak has marinated for the desired time, preheat a grill or grill pan over medium-high heat. Once hot, remove the steak from the marinade, allowing any excess liquid to drip off.
- Grill the flank steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness (medium-rare is typically around 135°F). Avoid overcooking to maintain tenderness.
- Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat.
- While the steak is resting, prepare the salad by adding the sliced avocado and shredded cheese to the bowl with the mixed greens and tomatoes. Toss the ingredients gently to combine.
- After resting, slice the flank steak against the grain into thin strips. Add the sliced steak on top of the salad.
- Finally, drizzle the salsa over the salad, or serve it on the side for individual preference. Toss the salad lightly to combine all ingredients, and serve immediately.
Tips
- Marinating Magic: For maximum flavor, let the steak marinate for at least 30 minutes, or even overnight if possible. The longer it marinates, the more tender and flavorful the meat becomes.
- Meat Mastery: Always slice the steak against the grain to ensure maximum tenderness. This technique breaks down the muscle fibers, making each bite melt-in-your-mouth delicious.
- Temperature Trick: Use a meat thermometer to achieve the perfect doneness. For medium-rare, aim for an internal temperature of 135°F.
- Fresh is Best: Choose ripe, fresh ingredients like crisp mixed greens and juicy cherry tomatoes to enhance the salad's overall flavor and texture.
- Customization Corner: Feel free to add your favorite toppings like cilantro, jalapeños, or swap the cheese for a dairy-free alternative to make this recipe your own.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 95mg
