 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Cuisine at Home/Cuisine Tonight Ingredients:
1 cup sour cream |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon paprika |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
salt |
black pepper |
3/4 cup purchased salsa |
2 tablespoons vegetable oil |
1 lb flank steaks or 1 lb skirt steak, seasoned with salt and pepper |
1 tablespoon olive oil |
1 (15 ounce) can black beans, drained and rinsed |
2 avocados, pitted, peeled, and sliced |
1 cup sliced black olives |
2 cups shredded romaine lettuce |
1 cup crushed corn chips |
Directions:
1. Combine the sour cream, chili powder, cumin, paprika, garlic powder, and oregano in a bowl; season with salt and pepper; set aside.
2. Puree salsa in a food processor while slowly drizzling in 2 tablespoons vegetable oil.
3. Blend vinaigrette until ingredients are thoroughly combined.
4. Sear steak in 1 tablespoon olive oil in a large saute pan over high heat.
5. Cook steak 5 minutes per side for rare or to desired doneness.
6. Let meat rest, then thinly slice against the grain on a bias.
7. Layer salad ingredients in 4 salad bowls starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce.
8. Top each salad with salsa vinaigrette and corn chips.
|
|