Epic Skirt Steak Taco Salad
I’m so excited about this brand new Epic Taco Salad! It’s made with Porter Road Skirt Steak, and it’s kind of a masterpiece. I use some of my favorite hacks from the Epic Salad in my cookbook to make this Epic Taco Salad come to life!
How to Prepare the Steak for the Epic Taco Salad
The star of the show for this Epic Taco Salad is Porter Road Skirt Steak. If you don’t know by now, I’m basically obsessed with all things Porter Road. It’s super high quality meat, and I love that it’s raised sustainably. As a meat lover and earth conscious person, I’m always focused on ways I can make a difference in my own kitchen. Porter Road has some of the highest standards in the country for their farms’ sustainability practices, which I absolutely love.
On top of that, the product is incredibly delicious. I have truly loved everything I’ve purchased. Roy and I have had a lot of fun at the cabin trying all different specialty cuts, and I keep lots of the everyday cuts in the fridge for all of my daily cooking. If you haven’t ordered already, get on it and use the code CRUMBLES for 15% off your first order. If you have a grill, grill up your skirt steak for this salad. I’m a Chicago gal who grills all year long, and it’s my favorite way to do skirt steak! If you don’t have one, you can absolutely use the skillet.
How to Assemble the Epic Taco Salad
This taco salad is epic, so it requires a bit of prep. You’ll also want to make your crispy tortilla strips. This is a recipe I used for my Epic Salad in the cookbook, and it’s a total hit. Slice tortillas thinly into matchsticks and fry them in oil. Salt them to taste and thank me later! They are truly incredible and so addicting. The dressing is a creamy chipotle lime dressing that is so easy to whip together. Just add all your ingredients in a food processor and blend until combined!
If you’re making this during corn season, absolutely sauté up some beautiful fresh corn for this epic taco salad. It will be totally fabulous. Otherwise, you can use frozen corn in the off season. Sauté it in some butter and salt and set aside until you are ready to assemble.
Once everything is prepped, you are good to go! Toss together romaine, avocado, tomato, queso fresco, corn, and dressing to combine. Slice your steak and serve both together on a platter. It’s a bit of work, but you can make this happen for a weeknight dinner, or you can make it for something celebratory! It’s a totally versatile dish that I love.
So make sure to get your Porter Road ordered and get cooking! When you make your own Epic Taco Salad, make sure you rate and review it below. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
This Epic Taco Salad truly lives up to the name! It takes a bit of prep, but it is absolutely worth it. It’s perfect for weekend celebrating.
For the Creamy Chipotle Lime Dressing:
1/4 cup lime juice
1 tablespoon chipotle in Adobo
1 teaspoon salt
1/2 cup olive oil
2 teaspoons honey
1/2 teaspoon pressed garlic
4 tablespoons sour cream
For the Tortilla Strips:
24 fresh corn tortillas
4 cups vegetable oil
For the Salad:
1 Porter Road large skirt steak (about 1 pound)
2 teaspoons extra-virgin olive oil
3 teaspoons kosher salt, divided
2 tablespoons unsalted butter
1 (12-ounce) bag frozen yellow sweet corn
5 to 7 ounces Romaine lettuce, cut into small pieces
1 to 2 avocados, cut into cubes
4 ounces queso fresco, crumbled
1 cup cherry tomatoes, cut in half
Preheat grill to medium-high.
Make the Creamy Chipotle Lime Dressing:
In a food processor or blender, add the lime juice, chipotle, and salt. Pulse to combine. Slowly and a little bit at a time, add the olive oil while continuing to blend. Add the rest of the ingredients and blend until fully combined for 2 to 3 minutes. Transfer to a container and place in the refrigerator to cool and thicken.
Make the Tortilla Strips:
Cut the tortillas into ¼-inch strips. To save time, stack 4 to 5 tortillas and cut them all at once.
In a large skillet, heat the vegetable oil over high heat until shimmering and reaches 350°F. Reduce the heat to medium, add 1 cup of the tortilla strips, and fry until crisp and golden, 1 to 2 minutes. Use a slotted spoon to transfer the tortilla strips to a paper towel-lined platter or baking sheet to drain, and season with a sprinkle of salt. Repeat with the remaining strips, testing the oil temperature between batches by frying one or two strips, and increasing the heat if necessary. Set aside.
Make the Rest:
Using a cloth or paper towel, pat dry the piece of skirt steak. Use a brush or drizzle about 2 teaspoons of olive oil to cover completely on both sides of the steak. Sprinkle 1 ½ teaspoons of salt all over the steak. Place the steak on the grill and cook until medium rare and juicy, 2 to 3 minutes per side. Remove and set aside to rest for about 5 minutes. Cut into thin slices, against the grain for a more tender piece.
In a large pan, add the butter over medium-high heat. Once the butter is melted, add the bag of frozen corn. Stirring constantly, cook the corn until golden brown, 5 to 7 minutes. Remove and set aside to cool completely.
In a large bowl, add the romaine lettuce and sprinkle of salt. Toss to combine. Add ½ of the avocado, cherry tomatoes, queso fresco, corn, and ½ of the tortilla strips. Toss to combine. Add a generous amount of the Creamy Chipotle Vinaigrette and toss to coat completely. Spread the salad over a large platter. Top with the pieces of skirt steak. Add the remaining pieces of avocado over the steak and the remaining pieces of the tortilla strips, to garnish. Serve with extra dressing on the side and enjoy!
Keywords: taco salad, steak salad