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All recipessteak taco salad

GrillMexican

Steak taco salad

Chopped asada, romaine, black beans, corn, pico, crema, cotija. A bowl with leaves. The steak still gets a grate.

Flank steak

Made it?

35 min · 25 min hands-on · pull 130°F · rest 8 min

Ingredients

1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz

  • skirt steak1 1/2 lb
  • kosher salt2 tsp
  • romaine, chopped1 head
  • black beans, rinsed1 can
  • corn, charred1 cup
  • pico de gallo1 cup
  • to finishcrema, cotija, cilantro, lime

Method

  1. 1

    Salt the steak. Hot grate 2–3 minutes a side to 128°F. Rest 8. Chop.

  2. 2

    Bowls: lettuce, beans, corn, pico, steak, crema, cotija, cilantro, lime.

  3. 3

    A fried tortilla bowl is theater. Chips on the side if you want crunch.

If you don’t have it

  • skirt steak → flank steak. Keep the same pull. Leaner cooks faster and dries sooner.
  • skirt steak → What you actually have, if it is the same muscle family. The asada bowl is rice. This is salad. Same steak.

Same cook, different day

  • Weeknight

    Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.

Same cut

Skirt and flank

Same steak. Pick the plate.