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Mexican Steak Salad

A hearty summer salad that makes a meal! We used Mexican Tajin seasoning on the tortilla strips and in the dressing for the perfect balance of chili, lime and salt.



Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Salad
 12 cups chopped romaine or shredded kale
 2 Tbsp grape seed oil for frying
 4 soft corn tortillas, sliced very thinly into strips
 ½ tsp Tajin seasoning (chili/lime/salt) or chili powder and a pinch of salt
 1 cup fresh or frozen corn kernels
 2 cups thinly sliced leftover steak
 2 small cucumbers (or 1/2 large), cut into chunks
 2 cups grape tomatoes, halved
 ½ red onion, sliced thinly
 2 avocados, sliced
 ⅓ cup queso fresco or feta cheese, crumbled
 ¼ cup toasted pumpkin seeds
Dressing
 2 limes, zest and juice
 2 Tbsp honey
 1 garlic clove, minced
 2 Tbsp chopped cilantro
 1 tsp Tajin seasoning
 ⅓ cup grapeseed oil

1

In a small non-stick skillet heat 2 Tbsp grape seed oil. Add the tortilla strips and fry until toasted and crispy over medium high heat. Season with 1/2 tsp Tajin. Remove from heat.

2

Using the same skillet, add the corn. If using frozen there is no need to thaw. Sauté over medium high heat until toasted and starting to char. Remove from heat and allow to cool.

3

In a large salad bowl combine the romaine or kale, sliced steak, cucumber, tomatoes, red onion, avocado and corn.

4

Make the dressing: combine the lime zest and juice, honey, garlic, cilantro, 1 tsp Tajin and whisk in 1/3 cup of grapeseed oil until emulsified and thick. Season to taste.

5

Pour the dressing over the salad and gently toss to coat. Top salad with crumbled queso fresco or feta cheese, toasted pumpkin seeds and the fried tortilla strips.


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Ingredients

Salad
 12 cups chopped romaine or shredded kale
 2 Tbsp grape seed oil for frying
 4 soft corn tortillas, sliced very thinly into strips
 ½ tsp Tajin seasoning (chili/lime/salt) or chili powder and a pinch of salt
 1 cup fresh or frozen corn kernels
 2 cups thinly sliced leftover steak
 2 small cucumbers (or 1/2 large), cut into chunks
 2 cups grape tomatoes, halved
 ½ red onion, sliced thinly
 2 avocados, sliced
 ⅓ cup queso fresco or feta cheese, crumbled
 ¼ cup toasted pumpkin seeds
Dressing
 2 limes, zest and juice
 2 Tbsp honey
 1 garlic clove, minced
 2 Tbsp chopped cilantro
 1 tsp Tajin seasoning
 ⅓ cup grapeseed oil

Directions

1

In a small non-stick skillet heat 2 Tbsp grape seed oil. Add the tortilla strips and fry until toasted and crispy over medium high heat. Season with 1/2 tsp Tajin. Remove from heat.

2

Using the same skillet, add the corn. If using frozen there is no need to thaw. Sauté over medium high heat until toasted and starting to char. Remove from heat and allow to cool.

3

In a large salad bowl combine the romaine or kale, sliced steak, cucumber, tomatoes, red onion, avocado and corn.

4

Make the dressing: combine the lime zest and juice, honey, garlic, cilantro, 1 tsp Tajin and whisk in 1/3 cup of grapeseed oil until emulsified and thick. Season to taste.

5

Pour the dressing over the salad and gently toss to coat. Top salad with crumbled queso fresco or feta cheese, toasted pumpkin seeds and the fried tortilla strips.

Mexican Steak Salad
IngredientsDirections