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portrait of the epic taco salad

Epic Skirt Steak Taco Salad

  • Author: Teri Turner
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grill
  • Diet: Gluten Free


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

Kosher salt

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