Summer Salad Series

Steak Taco Salad



  • 1/4 c. plus 1 tablespoon extra-virgin olive oil
  • 3/4 lb. steak (such as flank)
  • 1 tbsp. Taco Seasoning
  • Juice of 2 small limes
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Sea salt
  • 1 head romaine, chopped
  • 1 c. corn kernels
  • 1 c. black beans (rinsed)
  • 1 c. cherry tomatoes, halved
  • 2 scallions, sliced


  1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Rub steak with taco seasoning and sear until desired doneness, flipping once. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
  2. Meanwhile, make dressing: In a small bowl, whisk together remaining oil, lime juice, cumin, and oregano. Season with salt.
  3. In a salad bowl, add romaine, seared steak, corn, black beans, tomatoes, and scallions. Season with flaky salt, if desired.

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