Flank Steak and Avocado Taco Salad

I marinated some flank steak in my favorite marinade then let everyone decide what they wanted for dinner. My husband and daughter wanted steak burritos and my son wanted steak nachos. I decided on a steak and avocado taco salad. While I fed everyone else, I baked a flour tortilla into a bowl then filled it with lettuce, black beans, flank steak, avocados, tomatoes, and cotija cheese. I served my taco salad with homemade salsa and sour cream. The steak turned out moist, tender and so flavorful, we all enjoyed our meals.

Flank Steak and Avocado Taco Salad:

Ingredients:

• Flour tortilla, baked into a bowl
• Flank steak, marinated for at least 6 hours (see marinade here)
• Lettuce, chopped
• Black beans, rinsed, drained, and warmed
• 1/2 avocado, diced
• Cherry tomatoes, diced
• Black olives, sliced
• Red onion, diced
• Fresh cilantro, chopped
• Green onions, diced
• Cotija cheese, grated
• Salsa
• Sour cream

How to Make Flank Steak and Avocado Taco Salad

Preheat the oven to 350 degrees. Coat a flour tortilla with olive oil cooking spray. Place the flour tortilla into an ovenproof bowl or tortilla baking dish. Bake for 10-15 minutes, or until golden brown.

Marinate flank steak for at least 6 hours up to 24 hours. Remove the steak from the refrigerator 20 minutes prior to cooking.

Heat a grill pan over medium-high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite-sized pieces.

Layer the taco bowl with lettuce, warmed black beans, flank steak, avocado, cherry tomatoes, black olives, red onion, chopped cilantro, green onion, and cotija cheese. Serve with salsa and sour cream. Enjoy.