Flank Steak Taco Salad
Flank Steak is one of those quick to cook items that I can never seem to get enough of. It's juicy, tender, and versatile. Here is an idea for cooked flank steak served cold. This could be something to do with leftover flank steak from dinner the day before, but it's good enough to make the flank especially for this dish.
From David Bulla's article on beef steak.
- Combine all ingredients except oil and the flank steak in a food processor or blender. Blend on high, and slowly add the oil to make an emulsion. This should be like a salad dressing. Use half of this mixture to marinate the flank steak, set the other half aside in the refrigerator.
- Marinate the flank steak for at least 1 hour or overnight.
- Cook the flank steak on a grill or in a large pan on the stove to desired doneness. Medium seems to work best here.
- When the steak is done, allow to rest for 10 minutes or refrigerate until ready to use.
Marinated Black Beans
- 1 12-ounce can black beans
- 1/4 cup finely diced bell pepper
- 1/4 cup finely diced red onion
- Any remaining marinade from the flank steak above
- Remaining half cilantro bunch from recipe above, chopped
Drain and rinse the beans, toss all ingredients in a bowl, season to taste with salt and pepper. You can do this a day ahead of time for best flavor.
To build your salad, first place a layer of your favorite tortilla chips on a plate, and top with your favorite salad greens. Top the salad greens with shredded Monterey Jack cheese. Spoon the marinated black beans over the top. Slice the flank steak into thin strips and arrange on top like the spokes of a wagon wheel. Place a slice of avocado between each slice of beef. Place a generous amount of your favorite salsa on top and a dollop of sour cream, and you are in business.
Total time: 4 Hrs
Recipe editor Patricia Mitchell