Dairy Free Steak Taco Salad with Avocado Dressing
Seared ribeye steak is served atop a festive and colorful salad with a creamy avocado and cilantro dressing.
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Servings: 2
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.
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