Summer Steak Taco Salad

Oh, this is good. Very, very good. It’s all the things I love about Tex-Mex food without all the things that detract from those awesome things… like rice, chips, and cheese. This is so much brighter. It’s as fresh as summer can offer. Plus, given that I can pile my plate high with greens, meat, and all the toppings my heart desires, it’s really filling. This made a scrumptious and quick dinner. All the topping ingredients store well individually and the leftover peppers and meat can be combined. The next day, it’s as simple as ever to pull out the ingredients and make exactly the same meal in less than 5 minutes. I like the steak and bell peppers at room temperature, but they are perfectly wonderful both hot and cold too. So, no excuses. Go eat!

Summer Steak Taco Salad

2 pounds thin-sliced marinated steak, like skirt or flank (dry rub recipe below)
1 large onion, halved and sliced
2 green bell peppers, stem and core removed, cut into strips
5 cloves garlic
2 Tbs coconut or olive oil
6-8 cups salad greens
1 bunch cilantro, stems removed, leaves chopped
2 cups diced tomatoes
1 cup black olives
2 limes, cut into wedges
1 cup guacamole
1/2 cup tomatillo salsa or pico de gallo

In a skillet over medium heat, add the coconut or olive oil, onion and bell peppers. Stir well and cook until the onions start to become translucent, about 10 minutes, stirring occasionally. Add the garlic, mix, and continue to cook until the peppers are very tender and the onions begin to caramelize, another 5-10 minutes. Remove from heat and scoop onion and pepper mix into a bowl. Prep your toppings and put them in bowls for serving. Preheat grill to medium high heat. Grill steaks over direct heat for 2-4 minutes. Flip steaks and grill for another 2–4 minutes depending on the thickness and how well done you like your meat. Remove steaks from grill and rest for 5 minutes before cutting into strips and plating to serve. To assemble the salad, put a cup or two of greens on a plate, top with a scoop of the onion and pepper mix, add a good heap of meat, then finish with your toppings of choice. Enjoy!

BBQ Steak Dry Rub

1 Tbs cumin
1 Tbs chili powder
1 Tbs paprika
1 tsp freshly ground black pepper
2 tsp salt
1 tsp onion powder
1 tsp garlic powder

Combine all ingredients in a small bowl and mix well. Coat steak with the spice mixture and rub into the meat. Shake off excess and put meat in a ziplock or cover with plastic wrap. Marinate in the fridge for at least 4 hours. Store any unused dry rub in an air tight container.


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