Taco Salad with Grilled Marinated Skirt Steak

skirt steak

🥗Healthier: flank steak

💰Cheaper: ground beef

Flank steak is leaner, while ground beef is more budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creamy dressing

Greek yogurt offers similar creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories, while queso fresco is often less expensive.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: pita chips

Baked chips reduce fat, while pita chips can be more economical.

Preheat the grill to high heat (450°F to 550°F).

Add the corn to the grill and cook for 3-4 minutes per side or until completely cooked. Slice the corn off of the cob.

Halfway through cooking the corn, add the skirt steak to the grill and cook for 3-4 minutes per side or until grill marks have formed and it reaches medium-rare to medium doneness. Set aside and rest for 2-3 minutes before slicing.

In a blender, add the chipotle pepper and adobo sauce, milk and ranch dressing. Puree on high speed until smooth.

To plate, place the spring mix and spinach into a large serving bowl and add the tomatoes, green onions, sweet onions, avocado, radishes, cooked and sliced skirt steak, tortilla chips and cotija cheese. Serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens