Steak Taco Salad Recipe

1. 1

   Sprinkle each side of the skirt steak with the cumin, chile powder, and pinch of both salt and pepper. Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the skirt steak. Cook until medium rare, three to four minutes a side, depending on how thick the steak is. (130u00b0F. is the ideal, so if the exterior is nicely caramelized, but the inside registers below that on a meat thermometer, just reduce the heat to medium and continue cooking until it is right.) When done, set the steak aside for at least five minutes. Slice into 1/4-inch thick slices.

2. 2

   In a large bowl, add the romaine, cucumber, tomato, cheese, avocado, 1/2 cup salsa, and two tablespoons of the sour cream. Toss until combined. Season with salt and pepper.

3. 3

   Divide the mixture between four large bowls. Add tortilla chips along the sides of the bowl, or simply crumble them up and toss them in. Top each bowl with a 1/4 of the grilled steak, plus an extra spoonful of the salsa and sour cream. Serve immediately.

* Per serving · 4 servings · Values may vary.