Food and Recipes Dinner Steak Taco Salad Be the first to rate & review! A one-bowl salad solution to taco night. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on July 26, 2023 Save Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley Active Time: 45 mins Total Time: 55 mins Servings: 4 Jump to recipe Who doesn’t love a good taco salad? It’s everything you love about taco night, but less assembly! Here, we sneak some classic Tex-Mex flavor from store-bought seasoning packets—they give the grilled flank steak a savory, cumin-scented punch. Piled high with grilled corn, tomatoes, creamy avocado, shredded cheese, and crumbled tortilla chips, this hearty main dish salad will make any weeknight dinner a fiesta. DIY Pickled Onions Microwave 1/2 cup each vinegar and water in a heatproof jar for 3 minutes. Stir in 1 tsp. sugar, 1/2 tsp. salt, and 1 sliced red onion. Let stand 20 minutes. Editor's Note: This recipe was developed by Tricia Manzanero Stuedeman; the recipe tips were written by Josh Miller. Cook Mode (Keep screen awake) Ingredients 1 (8-oz.) container sour cream 2/3 cup smooth mild salsa 1/2 cup plus 1 Tbsp. chopped fresh cilantro, divided, plus more for garnish 3 tsp. kosher salt, divided 1 (1-oz.) envelope taco seasoning mix, divided 2 Tbsp. canola oil 3 ears (about 1 lb. total) fresh yellow corn 1 (1 1/2-lb.) top sirloin steak (1 to 1 1/2 inches thick) 1 (5-oz.) pkg. spring mix salad greens (about 7 cups) 1 (7-oz.) pkg. shredded Mexican 3-cheese blend (about 1 3/4 cups) 1 1/2 cups roughly crushed tortilla chips 1 1/2 cups diced plum tomatoes (from 3 medium tomatoes) 1 1/2 cups thinly sliced pickled red onions (from 1 [16-oz.] jar) 2 medium avocados, chopped Directions Whisk together sour cream, salsa, 1 tablespoon of the cilantro, 1 1/2 teaspoons of the salt, and 1 1/2 teaspoons of the taco seasoning mix until smooth; set dressing aside. Preheat grill to high (450°F to 500°F). Whisk together oil and remaining taco seasoning mix in a small bowl. Brush corn with 1 1/2 teaspoons oil mixture; set remaining oil mixture aside. Pat steak dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt. Place corn and steak on oiled grates. Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally. Grill steak, covered, until a thermometer inserted into thickest portion registers 135°F to 145°F (medium), 8 to 11 minutes, or to desired degree of doneness, brushing both sides with reserved oil mixture halfway through grill time. Transfer steak to a cutting board. Cover with aluminum foil, and let rest 10 minutes. When corn is cool enough to handle, cut kernels from cobs. Thinly slice steak against the grain; cut slices into 1-inch pieces. Divide lettuce and remaining 1/2 cup cilantro among 4 bowls. Top with steak, corn, cheese, chips, tomatoes, onions, and avocados. Drizzle as desired with dressing. Garnish with cilantro, and serve with remaining dressing. Rate It Print