Go Back
–+ servings
Top down shot of low white bowl filled with a steak taco salad, including lettuce, red and orange cherry tomatoes, corn kernels, black beans, tortilla chips, lime wedges, cilantro, and a dressing drizzled over it. Ingredients for the salad, as well as a tan cloth napkin, surround the bowl.
Print

15-Minute Taco Salad with Leftover Steak

This taco salad made with leftover steak offers a convenient and delicious solution for using up leftovers. In just 15 minutes, assemble a crisp, flavorful salad, perfect for a quick weeknight meal. Easily adaptable for larger servings and differing tastebuds, this salad combines fresh romaine lettuce, tender steak, juicy cherry tomatoes, creamy avocado, and more. Drizzle with dressing, sprinkle with tortilla chips and cilantro, and enjoy!
Course Main Course, Salad
Cuisine American, Mexican
Diet Gluten Free
Keyword salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Taryn Solie

Equipment

Ingredients

  • ½ lb leftover steak
  • 1 heart of romaine or other lettuce, pre-chopped if preferred
  • 1 cup cherry tomatoes
  • ½ avocado
  • ½ cup canned black beans rinsed and drained
  • ½ cup cooked corn kernels
  • ¼ cup cheese of choice cotija, queso fresco, or a shredded Mexican blend
  • dressing store bought or homemade
  • tortilla chips to crumble on top for crunch
  • cilantro optional

Instructions

  • Wash the heart of romaine lettuce if necessary, then dry it off with a towel and use a large sharp knife and cutting board to chop it into bite-sized pieces. Place the chopped pieces into two salad bowls.
  • Divide your steak in two and place each half on top of the lettuce in a bowl. You can leave it in strips or cut it into bite-sized pieces if desired.
  • Wash and dry the cherry tomatoes, then use the knife and cutting board to slice them in two. Place half of the cut tomatoes into each salad bowl.
  • Use the knife to dice the avocado and scoop the pieces out with a spoon and into each salad bowl, placing half of the diced avocado per bowl.
  • Place the rest of the ingredients in each salad bowl, dividing them in two to create equal portions.
  • Pour the desired amount of dressing over each bowl (I like to start with 1 or 2 tablespoons per salad and add more if needed), then top with crumbled tortilla chips and bits of cilantro and serve.

Notes

  • Serves 2, but amounts can be increased to serve more.
  • Make sure to dry your lettuce! Leaving your lettuce wet will prevent the dressing from sticking to the leaves, making for a less flavorful salad.
  • This homemade taco dressing recipe goes great with this salad!