Taco Salad with Lime Marinated Steak + Jalapeno Ranch
This post is sponsored by Kentucky Beef Council
My fave salad is a taco salad and when it’s combined with delicious steak and creamy jalapeno dressing, it doesn’t get much better! This taco salad is no exception: fresh sauteed peppers, shredded cheese, crispy tortilla chips, tangy corn and black bean salsa, and the most flavorful lime-marinated steak. I knew this salad was going to be great when my husband tasted the first piece of steak and said "What is this marinade? Everything in life needs to be marinated in this!" I topped it all with my homemade jalapeño ranch dressing that is my own spin on Chuy's creamy jalapeño dip.
What I love most about this salad is that almost all of the ingredients are good on their own, or useful in other dishes. The corn and black bean salsa makes an easy appetizer, snack, or salad topper. The creamy jalapeño ranch is perfect for dipping just about anything, or topping sandwiches and wraps. Even the lime-marinated steak is great for tacos, sandwiches, or just alone! I suggest making a big batch of the steak and then you can make multiple meals out of it easily!
I know certain meats and steak can be particularly hard to find right now so just note that you can use any cut for this recipe and it will taste just as good!: Sirloin Steak, Ribeye Steak, Flat Iron Steak are great alternatives (be sure to check out my suggested recipe tweaks below to acoomodate the different cuts so you get the best tasting steak possible!).
You can find all the ingredients and instructions for mixing this up below including some tips for griling no matter what kind of cut of steak you use. Enjoy, and let me know what you think!
xoxo
Emily
To get started you will need to first mix up your steak marinade. Whisk together 1/4 cup each olive oil and lime juice with the lime zest, salt, and pepper.
Pour your marinade over the steak in a dish or plastic bag and place in the fridge for 30 minutes to 2 hours (do not exceed two hours or the acidity of the lime will start breaking down the beef!). Note: If you’re using a more tender cut like the NY Strip (AKA Top Loin Steak), Sirloin, Ribeye, or Flat Iron Steak- the less time you’ll need to marinate it!
Now you can make your dressing. Use a food processor or blender to combine your sour cream, mayo, cilantro, lime juice, jalapeno, and spices. Be sure to taste your dressing after it is well combined. You can add more sour cream if it's too spicy, or add a splash of milk if you want it to be less thick.
Set your dressing to the side or refrigerate until you are ready to serve. Next you can mix up your corn and black bean salsa. Drain your cans of corn, black beans, and tomatoes as much as you can. I also spread out my corn on a paper towel to soak up as much liquid as I could.
Mix your tomatoes, corn, black beans, red onion, cilantro, and spices together in a bowl.
Now that you are almost ready to assemble the salads, you can cook your last two ingredients: the steaks and peppers.
For the steaks you can either grill or broil in the oven until they reach your desired temperature. Ideally, 145F is medium rare checked with an instant-read thermometer. My husband cooked ours in a cast iron skillet, flipping once, for about 5 minutes a side (for medium). For steaks 1/2 inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat.
For medium-rare the temperature should read 145°F, the temperature for medium steaks should read 160°F, and well done is 170°F. You can check out this resource for more information on checking the doneness of your beef: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
After the steak is cooked, let it rest. Then slice it into thin strips for serving. For the peppers, lightly sautè in a tablespoon of olive oil with a pinch of salt and pepper until tender.
It's time to assemble your salad with all these ingredients! Start with a handful of blue corn tortilla chips on the side of your bowl. Top with a generous portion of romaine lettuce, your cheese, peppers, avocado, and a scoop of your salsa.
Finally add your steak and drizzle with the jalapeño ranch dressing. The dressing adds the perfect amount of cool and creamy to the salad with a spicy kick from the jalapeño!
