Steak taco salad: Have it your way


Taco Salad Night," the meal that I grew up looking forward to once a week, is a quick and easy way to get nutritious food on the table fast. It also allows the kids to have fun creating their own plates.

My mom used to put each ingredient in its own bowl, and we would make our own dinners choosing from bowls we searched for while spinning the Lazy Susan.


To core a head of lettuce, pound the base of the core against the sink or countertop once or twice until you feel it loosen. The core will pull out easily.

Use low-fat ranch dressing to cut back on calories and fat grams.

Skirt Steak Taco Salad

Preparation time: 30 minutes;

cooking time: about 10 minutes

Makes 6 servings

1 tablespoon chili powder

1 1/2 pounds skirt or flank steak

1 teaspoon salt (divided use)

freshly ground pepper

4 tomatoes, cored, chopped

1 large onion, finely chopped

1 jalapeno pepper, minced (optional)

1 cup grated cheddar cheese

3/4 cup prepared salsa

2 tablespoons vegetable oil

3 avocados

1 small can (4 ounces) diced green chiles, drained

juice of 1 lime

1 can (14 1/2 ounces) black beans, drained

1 head iceberg lettuce, cored, quartered

3/4 cup ranch-style dressing

tortilla chips

Lightly rub the chili powder into the steak; season with 1/2 teaspoon of the salt and pepper to taste. Set aside 15 minutes. Meanwhile, place the tomatoes, onion, jalapeno, cheese and salsa into separate bowls; set aside.

Heat the grill or broiler to high. Brush steak with oil. Cook until browned, about 4 minutes per side. Set aside to rest, about 5 minutes.

Cut avocados in half; remove pit. Remove pulp by sliding a tablespoon between it and skin to loosen. Place avocado pulp in a bowl; add chiles, lime juice and remaining 1/2 teaspoon of salt.

Mash with a fork until avocado is still slightly chunky but ingredients are mixed well. Set aside.

Heat the black beans in a small saucepan over medium-high heat, stirring often, about 4 minutes. Slice meat thinly.

Place meat, beans and lettuce in serving bowls or dishes; serve at the table with toppings, dressing and chips for make-your-own salads.

Per serving: 593 calories; 39 grams fat; 9 grams saturated fat; 53 milligrams cholesterol; 30 grams carbohydrate; 33 grams protein; 1,117 milligrams sodium; 12 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper


Skirt steak taco salad

Tortilla chips

Sparkling water with lime juice for the kids, Mexican beer such as Negra Modelo for the grown-ups

Lime sorbet

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