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Taco Salad with Grilled Marinated Skirt Steak

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Looking to shake up taco night? This refreshing, flavorful and easy-to-assemble salad is just what you need!

Heinen’s pre-marinated ancho beef skirt steak is the perfect shortcut to add flavor and protein to my tasty taco salad complete with fresh veggie toppings and a zesty chipotle ranch dressing.

Interested in making these recipes? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Taco Salad in a Bowl Overhead
Taco Salad with Grilled Marinated Skirt Steak
Cook time:
10min
Prep time:
10min
Total time:
20min

Servings:
6

Ingredients

For the Salad

  • 4 ears of corn, shucked
  • 1 lb. Heinen’s pre-marinated ancho beef skirt steak
  • 8-10 cups spring mix and baby spinach, combined
  • 6-8 small vine ripe tomatoes, sliced into wedges
  • ½ cup green onions, sliced
  • ½ sweet onion, peeled and small diced
  • 1 avocado, seeded, peeled and sliced
  • 3-4 radishes, sliced
  • 2 cups corn tortilla chips
  • ¼ cup crumbled cotija cheese

For the Chipotle Ranch Dressing

  • 1 chipotle pepper with adobo sauce
  • 3 Tbsp. milk
  • 1 cup ranch dressing
  • Note: If you don't want to make your own dressing, try Terrapin Ridge Cilantro Lime Dressing.

Instructions

  1. Preheat the grill to high heat (450°F to 550°F).
  2. 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.
  3. 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.
  4. In a blender, add the chipotle pepper and adobo sauce, milk and ranch dressing. Puree on high speed until smooth.
  5. 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 with the dressing.

Taco Salad with Grilled Marinated Skirt Steak

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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