Steak Taco Salad

This Steak Taco Salad is quick to prepare, simple to cook, and easily one of my favorite salad recipes! I promise, it will be your new favorite. A dressing can make-or-break a salad and trust me, this dressing is oh so delicious. This dressing is a spicy-citrus sauce that will be ready in no time, simply because you throw all the ingredients into the food processor! 

What Makes This Recipe So Good?

• It only takes 10 minutes of prep time.
• This dish is loaded with flavor – sweet, spicy, citrus! 
• This recipe is naturally paleo, dairy free, gluten free, soy free, Whole30 friendly, grain free, and refined sugar free. 
• A combination of steak and taco salad? Two of my favorites! 
• Only 10 minutes of prep time and 20 minutes of cook time so dinner will be ready in half an hour! 
• This steak taco salad is a quick and easy way to get your veggies in, while also being filling! 
• Salads are super customizable so feel free to add your favorite veggies that aren’t listed!
• If you are in the Pittsburgh area, you can get this salad on my weekly meal prep menu! 

Steak Taco Salad Ingredients:

• For the Salad:

  • Strip steak–Shaved. I love getting my steak from Butcher Box. They have the best quality stuff and it gets shipped right to your door! The beef from there is incredible, all grass fed too! I can personally taste a huge difference between grass fed beef and conventionally raised beef, the grass fed stuff is so much better! If you use my Butcher Box link you’ll get free meat with your order every month. 
  • Sweet potato-Makes this dish a combination of sweet and savory. You can also substitute the sweet potatoes with mini white potatoes if you prefer that. 
  • Romaine lettuce-The base of the salad. 
  • Red onion-For a nice crunch. For this recipe, I like red onions in this recipe because they are more savory. I use yellow onion when I want a sweet flavor. 
  • Green OR yellow pepper-Your preference! Green peppers taste more vegetal, grassy, and can be bitter. Yellow peppers are sweeter and not bitter. 
  • Roma tomato-These are full of flavor. I like to dice up mine small. Color is the best indicator for telling if a Roma tomato is ripe. Once a Roma tomato is red all the way from the top to the bottom, it is ripe!

• For the Steak:

  • Ground cumin-Versatile spice to flavor the steak. 
  • Onion powder & Garlic powder-More flavor for the steak. 
  • Dried oregano-Adds an herb flavor. 
  • Cayenne pepper-Adds a sweet-spicy heat. 

• For the Dressing: 

• • Avocado mayo-This is my go-to mayonnaise alternative. It is a lot better than conventional mayonnaise because this one is filled with healthy fats! It is made with avocado oil, versus canola oil. 
  • Cilantro-Fresh cilantro makes this dressing POP! If you have the cilantro gene that makes cilantro taste like soap, you can sub with fresh parsley. 
  • Jalapenos-Adds a nice kick to the dressing. If you are nightshade free or do not like spicy things you can omit the jalapenos. 
  • Garlic-Adds flavor.
  • Lime-Gives an awesome citrus taste
  • Sea salt- to taste. 

How To Make:

• Step 1:

  • Preheat the oven to 425.

• Step 2:

  • Dice up the sweet potato evenly. (Tip: the smaller the pieces, the faster it will cook!) 

• Step 3:

  • Mix the sweet potato with 1 teaspoon EVOO & a pinch of salt. 

• Step 4:

  • Place the sweet potato in the oven for 18 minutes. 

• Step 5:

  • While the sweet potato cooks, place the steak in a bowl and add the ground cumin, onion powder, garlic powder, dried oregano, cayenne pepper, and a pinch of salt.

• Step 6:

  • Mix the meat with the spices evenly. 

• Step 7:

  • Cut the onion and pepper, lengthwise. About ¼ inch thick. 

• Step 8

  • Add one teaspoon of EVOO to a non-stick pan and turn heat to medium-high. 

• Step 9:

  • Add the peppers and onions to the pan for 5 minutes. Next, move the veggies to the side of the pan. Add 2 teaspoons of EVOO to the side without the veggies. Now add the steak. 

• Step 10: 

  • Cook the steak for 3-4 minutes on each side, while continuously stirring. Once the steak is no longer pink, remove from heat. 

• Step 11:

  • For the dressing, place all ingredients (avocado mayo, cilantro, jalapenos, garlic, lime, and salt) into a food processor and blend until smooth. 

• Step 12: 

  • Finally, assemble your salad and enjoy! 

Recipe FAQ’s:

• Do I Have To Use Steak? 

  • No! You can swap out with the protein of your choice. Chicken would also be delicious. Cook chicken breasts in the oven at 400 degrees. Toss with herbs, olive oil, and spices. Lightly grease a baking dish so the breasts don’t stick and cook for 22-26 minutes, or until chicken reaches an internal temperature of 165 degrees F. 
• Any extra salad dressing can be refrigerated in an airtight container for up to 2 weeks! 

Is This Spicy? 

• It has a kick to it. If you want extra spiciness, add more jalapenos or cayenne pepper! 
• Can I Save Any Extra Dressing!
• Yes! If you have leftover dressing, store it in an airtight container in the refrigerator and it will last for up to 2 weeks. 

Chef’s Tips:

• You can ask the butcher to shave the steak for you. If they cannot shave it, you can cut the steak into bite-size pieces OR you can pulse it in the food processor. 

If you like this recipe, you will LOVE:

• Paleo & Whole30 Banh Mi Steak Bowl 
• Shredded Lamb Power Bowls
• Sweet Potato, Fig, Blackberry Salad 
• Paleo Curry Chicken Salad
• Shredded Lemon Dill Salmon Salad  

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Steak Taco Salad

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3

Author Allianna Moximchalk

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Ingredients

For the salad:

• 1 pound of shaved strip steak you will more than likely have to ask the butcher to shave it for you. If they cannot shave it, you can cut it up into bite size pieces
• 1 large sweet potato
• 6 cups of romaine lettuce chopped
• 1 red onion
• 1 green or yellow pepper
• 1 roma tomato chopped

For the spices:

• 2 teaspoons ground cumin
• A pinch of salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon cayenne pepper

For the dressing:

• 1 cup avocado mayo
• 1 handful of tightly packed cilantro washed
• 2 jalapeños washed, sliced, and seeds removed
• 4 cloves of garlic minced
• 1 lime juiced
• 1 pinch of sea salt

Instructions

• Preheat the oven to 425.
• Dice up the sweet potato evenly (the smaller the pieces the faster it will cook)
• Mix the sweet potato with one teaspoon of EVOO and a pinch of salt.
• Place the sweet potato in the oven for 18 minutes.
• While the sweet potato cooks, add the steak to a bowl with the spices. Mix the meat with the spices evenly.
• Cut the pepper and onion lengthwise, about ¼ inch thick.
• Add one teaspoon of EVOO to a nonstick pan and turn up to medium- high heat.
• Add the peppers and onion to the pan for 5 minutes. Move the veggies to the side of the pan and add 2 teaspoons of oil to the side without the veggies. Now add the steak.
• Cook the steak for 3-4 minutes on each side, while continuously stirring. Once the meat is no longer pink remove from heat.
• For the dressing, place all ingredients in a food processor until smooth.
•  Now, assemble your salad and enjoy!
• Note, you can store any extra salad dressing in an airtight container for up to 2 weeks in the fridge.
• Tag me on instagram @alliannaschneider with your meals. I would love to see.

Tried this recipe?Tag me on instagram @alliannaskitchen!