Flank Steak and Avocado Taco Salad
Servings 1
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.