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1
Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet.
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2
Drape a square of foil over each can and coat with cooking spray.
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3
Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil.
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4
Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed.
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5
Bake until golden, about 5 minutes.
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6
Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil.
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7
Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
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8
Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl.
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9
Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing).
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10
Add the bell pepper and sliced onion and toss.
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11
Cover and refrigerate 30 minutes or up to 4 hours.
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12
Heat a large cast-iron skillet over high heat.
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13
Add the steak and scatter the bell pepper and onion around it.
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14
Sear the steak about 5 minutes per side, then transfer to a cutting board.
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15
Continue cooking the pepper and onion until just tender, about 3 more minutes.
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16
Thinly slice the steak against the grain, then cut into 1-inch pieces.
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17
Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth.
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18
Add the cucumber, lettuce, beans and olives and toss.
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19
Divide the salad among the tortilla bowls.
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20
Top with the steak, bell pepper, onion, cheese and salsa.
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21
Photograph by Kang Kim
