A month or so ago my work sent every employee a box of freezer-packed Omaha steaks. There were burgers, filet, sirloin and I think strip too. I can’t remember exactly which cuts we got because I don’t typically eat red meat. I know these were good steaks and that we definitely needed to come up with a fun recipe.
I am not the type to cook a steak and just eat it as is. I know…feel free to call me crazy. It’s just not my thing. But steak seasoned and tossed together with other ingredients, now we’re onto something. We decided to give the steak a kick then toss it together with other ingredients and transform a filet into a Steak Taco Salad. Wow it was so good!!
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Here’s what you’ll need
Prepare the marinade and let the steaks marinade for about 15 minutes. It’s spicy!
Press corn tortillas into a cupcake pan and bake
Grill the steaks about 5 minutes per side
Now prep the dressing…this stuff is good!
Toss together all the salad ingredients. Add the steak when it’s ready too.
Serve in the corn tortilla bowls and drizzle with dressing
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- juice of 1 lime
- 3 tablespoon olive oil
- ½ cup Greek Yogurt (we use 0% fat)
- ¼ cup salsa
- 1 tablespoon dry ranch dressing mix
- couple dashes hot sauce
- 2 4-ounce steaks (we used filet because it’s what we had on hand)
- 5 cups romaine lettuce, washed and chopped
- ½ cup Colby Jack cheese, shredded
- ½ cup grape tomatoes, halved
- ¼ cup black olives, sliced
- 6 tortillas
- olive oil
- In a medium bowl, whisk together cumin, chili powder, cayenne pepper, salt and pepper. Whisk in the juice of 1 lime and olive oil. Submerge the steaks in the marinade and let sit for 15-30 minutes.
- Preheat oven to 350 degrees F. Spray a cupcake pan with cooking spray. Take 6 corn tortillas and gently press each one into the hole of a standard cupcake pan. Drizzle with olive oil. Bake for 10-12 minutes, until tops become golden and crisp. Remove the ‘bowls’ from the oven and flip them upside down onto a cookie sheet. Bake for another 3-4 minutes. Remove from the oven and let cool.
- To make the dressing, stir together Greek yogurt, salsa, and Ranch dry mix. Add a couple dashes of hot sauce, stir to combine and set aside.
- While the tortillas bake, pop the steaks on a medium-high grill. Cook for 4-5 minutes per side. Remove from grill, let sit for 5 minutes then cut the steak into thin pieces.
- Toss together the lettuce, tomatoes, cheese and olives. Add the steak too then place a heaping spoonful into each corn tortilla bowl. Drizzle with dressing and serve immediately.
