A one-bowl salad solution to taco night.
Its everything you love about taco night, but less assembly!
DIY Pickled Onions
Microwave 1/2 cup eachvinegarandwaterin a heatproof jar for 3 minutes.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Stir in 1 tsp.sugar, 1/2 tsp.salt, and 1 slicedred onion.
Let stand 20 minutes.
Ingredients
1(8-oz.)
envelopetaco seasoning mix, divided
2Tbsp.canola oil
3ears(about 1 lb.
total)fresh yellow corn
1(1 1/2-lb.
)top sirloin steak(1 to 1 1/2 inches thick)
1(5-oz.)
pkg.spring mix salad greens(about 7 cups)
1(7-oz.)
Preheat grill to high (450F to 500F).
Whisk together oil and remaining taco seasoning mix in a small bowl.
Brush corn with 1 1/2 teaspoons oil mixture; set remaining oil mixture aside.
Pat steak dry using paper towels; sprinkle evenly with remaining 1 1/2 teaspoons salt.
Place corn and steak on oiled grates.
Grill corn, covered, until slightly charred and tender, 10 to 12 minutes, turning occasionally.
Transfer steak to a cutting board.
Cover with aluminum foil, and let rest 10 minutes.
When corn is cool enough to handle, cut kernels from cobs.
Thinly slice steak against the grain; cut slices into 1-inch pieces.
Divide lettuce and remaining 1/2 cup cilantro among 4 bowls.
Top with steak, corn, cheese, chips, tomatoes, onions, and avocados.
Drizzle as desired with dressing.
Garnish with cilantro, and serve with remaining dressing.
