Steak Taco Salad
Restaurant taco salads often disappoint with dull flavors and tired ingredients. Could we create a brighter, livelier version that exploded with flavor?
Why This Recipe Works
We were after a fresher take on a taco salad, one featuring sliced steak, beans, and avocado heaped over shredded lettuce. For the greens, we tried versions with chopped romaine, iceberg, and Bibb lettuces and eventually chose romaine for its pronounced flavor and superior crunch. We settled on skirt steak for its meaty flavor and its textured exterior, which held on to plenty of seasonings. Cooking the skirt steak to medium and slicing it against the grain kept it pink in the center and minimized chewiness. An avocado did double duty as a salad topping and as the base of an ultracreamy, vibrantly fresh dressing. To make it a taco salad, we needed chips, but cutting fresh corn tortillas into strips and frying them was a little too much work for a simple salad. Store-bought tortilla chips added a salty crunch but lacked richness. Even better was another chip-aisle staple: Fritos, which brought a huge crunch and loads of corn flavor.
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