Flank Steak and Avocado Taco Salad

I marinated some flank steak in my favorite carne asada marinade, then let everyone decide what they wanted for dinner. My husband and daughter wanted steak tacos, and my son wanted steak nachos. I was craving a salad, so I made this flank steak and avocado taco salad recipe. I baked a flour tortilla into a bowl, then filled it with black beans, flank steak, lettuce, avocados, tomatoes, and cotija cheese. I served my taco salad with homemade salsa and sour cream. The steak was juicy, tender, and flavorful–we enjoyed our meals.

Flank Steak and Avocado Taco Salad

Ingredients:

• Flour tortilla, baked into a bowl
• Flank steak, marinated for at least 6 hours (see marinade here)
• Black beans or spicy pinto beans
• Lettuce, chopped
• ½ avocado, diced
• Cherry tomatoes, diced
• Black olives, sliced
• Red onion, diced
• Fresh cilantro, chopped
• Green onions, diced
• Cotija cheese, grated

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Flank Steak and Avocado Taco Salad

Preheat the oven to 350 degrees. Coat a flour tortilla with olive oil cooking spray. Place the flour tortilla into an ovenproof bowl or tortilla baking dish.

Bake for 10-15 minutes, or until golden brown.

Marinate flank steak for at least 6 hours up to 24 hours. Remove the steak from the refrigerator 20 minutes before cooking.

Heat a grill pan over medium-high heat and spray with cooking spray. Once the pan is really hot, add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness.

Place the steak on a cutting board. Allow the meat to rest for at least 5-7 minutes before slicing thinly against the grain. Slice the meat into bite-sized pieces.

Layer the warm spicy pinto beans, flank steak, lettuce, avocado, cherry tomatoes, black olives, red onion, chopped cilantro, green onion, and cotija cheese.

Serve with salsa, hot sauce, and sour cream.  Enjoy.

 

Flank Steak and Avocado Taco Salad

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinating Time:: 6 hours hours

Total Time: 6 hours hours 30 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 1

Author: Pam - For the Love of Cooking

Equipment

• Tortilla Baking Dish or Ovenproof Bowl
• Grill Pan

Ingredients

Taco Salad:

• Flour tortilla baked into a bowl
• Flank steak marinated for at least 6 hours (see marinade here)
• Black beans or spicy pinto beans
• Lettuce chopped
• ½ avocado diced
• Cherry tomatoes diced
• Black olives sliced
• Red onion diced
• Fresh cilantro chopped
• Green onions diced
• Cotija cheese grated

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Preheat the oven to 350 degrees. Coat a flour tortilla with olive oil cooking spray. Place the flour tortilla into an ovenproof bowl or tortilla baking dish.
• Bake for 10-15 minutes, or until golden brown.
• Marinate flank steak for at least 6 hours up to 24 hours. Remove the steak from the refrigerator 20 minutes before cooking.
• Heat a grill pan over medium-high heat and spray with cooking spray. Once the pan is really hot, add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness.
• Place the steak on a cutting board. Allow the meat to rest for at least 5-7 minutes before slicing thinly against the grain. Slice the meat into bite-sized pieces.
• Layer the warm spicy pinto beans, flank steak, lettuce, avocado, cherry tomatoes, black olives, red onion, chopped cilantro, green onion, and cotija cheese.
• Serve with salsa, hot sauce, and sour cream.  Enjoy.

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