Why roll up all the steak you just made in a tortilla when you can have a Mexican Steak Salad? While I love burritos, the worst part is not being able to see all the ingredients inside. Just skip that tortilla and leave it all out in a bowl so you can enjoy each colorful and tasty bite. I promise you won’t feel guilty for eating something delicious!
Many people are intimidated to make steak, especially with Mexican flavors. So I figured, why make it difficult when you can make it as simple as using taco seasoning?!? That way, you’re not overpowering the natural flavors of the steak itself, and you know that there are all the right spices in the pre-mixed blend of the seasoning.
It’s not just the steak that brings all the flavors of a taco to this Mexican Steak Salad.
The base of crisp lettuce brings some satisfying crunch to this bowl, while the corn kernels give it a nice surprise of sweetness. The thinly sliced radish and chopped cilantro really top this off, just like your favorite tacos. Drizzle on a simple dressing made of lime, olive oil, and honey and you’ll never even think twice about a tortilla!
My Mexican Steak Salad is a great high protein option to add to your meal prep rotation. This recipe will make 3 portions, so you can have it for dinner one night then you’re set for lunch for the next 2 days!
- ½ pound skirt steak
- 1 tbsp. taco seasoning
- 1 tbsp. Olive oil
- 1 head romaine lettuce
- 1 avocado
- ¼ cup corn kernels
- ¼ cup sliced radish
- ¼ cup chopped cilantro
- 2 tbsp. Lime juice
- 2 tbsp. Olive oil
- 1 tbsp. Honey
- ½ tsp. Salt and black pepper
- Slice steak thinly and season with taco seasoning. Heat non-stick pan to medium and add olive oil. Add sliced steak and cook for 4-5 minutes or until fully cooked. Let cool.
- Chop romaine lettuce and add to bowl. Add slice steak, sliced avocado, corn, radish, cilantro, and dressing.