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 delicious taco salad complete with fresh veggie toppings and a zesty chipotle ranch dressing.

Taco Salad with Grilled Marinated Skirt Steak

Servings:
6

Ingredients

For the Salad

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

For the Chipotle Ranch Dressing

  • 1 chipotle pepper with adobo sauce
  • 3 Tbsp. milk
  • 1 cup of 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.

Taco Salad with Grilled Marinated Skirt Steak

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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