Dairy Free Steak Taco Salad with Avocado Dressing
It’s no secret how much my husband loves steak. I’ve shared it before in recipes such as my Maple-Bourbon Glazed New York Strip Dinner. I love creating fun and delicious ways to shake up steak night. This Dairy Free Steak Taco Salad with Avocado Dressing is sure to make steak night a fiesta.
I love this colorful and vibrant salad because it’s perfect for lunch or dinner. Everyone can dig in and make their own salad and pick their favorite toppings. It combines crunchy, soft, and crispy textures along with the cool crisp greens and warm luxurious steak.
Knowing Your Source
The best part of cooking steak meals at home is being able to hand pick where you buy your meat from. For this Dairy Free Steak Taco Salad with Avocado Dressing I am using a ribeye steak from Silver Fern Farms in New Zeeland.
Silver Fern Farms’ grass-fed beef is raised without antibiotics, hormones, and is 100% pasture-raised. The grass-fed beef is lower in saturated fat while being higher in vitamins A and E as well as Omega-3 fatty acids.
Not only is Silver Fern Farm’s grass-fed beef better for you, it also tastes better. You will bite into consistently tender and juicy steak every time.
The steak is the star of this salad, however the bounty of colorful produce are the supporting cast. Pick your favorite greens to provide the bed. When corn isn’t in season, canned or frozen can be used for this recipe.
Building Blocks to Dairy Free Steak Taco Salad with Avocado Dressing
You only need a little salt and pepper to highlight this ribeye. The steak itself is packed with rich flavor while the light, bright cream avocado dressing is a great accent.
Make sure you have your skillet fully heated before adding your steak. You want to sear it, not steam it. It only takes 3-4 minutes per side depending on how well you like your steak done. Make sure you temp check with an instant read thermometer.
- Rare, cool red center – 125°
- Medium Rare, warm red center – 135°
- Medium, warm pink center – 145°
- Medium Well, slightly pink center – 150°
- Well, little to no pink center – 160°
Use your favorite Gluten Free tortillas for the crispy tortilla chips. These will fry up quickly. Finish them off with a flourish of kosher salt and paprika. In addition allow them to drain on paper towel before topping your salad.
The creamy avocado salad dressing in this Dairy Free Steak Taco Salad with Avocado Dressing couldn’t be easier. Throw all of the ingredients into your blender and blend until smooth. If you don’t like things spicy leave the seeds out of the jalapeno.
From there it’s all about constructing your salad. Lay everything out in sections like a composed salad so people can pick and choose their toppings. With so many fresh options the combinations are endless! Everyone can pick as much or as little of each topping.
I know you’re craving a steak salad now, so let’s get cooking!
Dairy Free Steak Taco Salad with Avocado Dressing
Ingredients
Taco Salad
- 1 ribeye steak
- 1 tbsp olive oil
- 1 cup cooked corn
- 15 oz black beans, drained and rinsed
- 1 jalapeno, sliced thin
- 1 cup tomatoes, halved or diced
- 5 cups lettuce, use your favorite
- 1 green onion, sliced thin
- 1 avocado, sliced thin
Tortilla Chips
- 2 tortillas, cut into 1" strips x 2"
- 1/4 tsp paprika
- 1/2 tsp kosher salt
- 1/2 cup neutral oil for frying such as canola
Creamy Avocado Dressing
- 1 avocado
- 1 bunch of cilantro
- 2 limes, juiced
- 1 jalapeno, seeds removed if you want less heat
- 2 tbsp rice wine vinegar
Instructions
Taco Salad
- Add the olive oil to your skillet and fully heat over medium heat.
- Season both sides of your steak with salt and pepper. Cook the first side of the steak 3-4 minutes before flipping. Cook the second side 3-4 minutes, or until your desired doneness. Test with an instant read thermometer.
- Allow the steak to rest while you build your salad.
- Place your base of lettuce on your plate. This is a great salad to build in sections so people can pick and choose how much of each topping they want.
- Top with steak, crispy tortillas, and a drizzle of the creamy avocado dressing. Serve the extra dressing on the side.
Tortilla Chips
- Heat the canola oil in a large skillet over medium heat. Line a plate with paper towel.
- Working in batches add your tortilla strips to the hot oil, careful not to over crowd. Once they are lightly golden brown, 2-3 minutes, removed them and allow to drain on the paper towel.
- Once drained add them all to a bowl and toss with the salt and paprika.
Creamy Avocado Dressing
- Add all of the ingredients to a blender or food processor. Blend until smooth and creamy. Drizzle over your salad.