Seared Steak Taco Salad

Ingredients for Taco Salad

• 1 Silver Fern Farms 100% New Zealand Grass-Fed Beef, Rib-Eye Steak
• 1 cup of cooked Corn
• 15oz can of Black Beans, drained and rinsed
• 1 Jalapeño, sliced thin
• 1 cup of Tomatoes, diced
• 5 cups of Lettuce, your favorite
• 1 Green Onion, sliced thin
• 1 Avocado, sliced thin
• 1 tbsp Olive Oil
• Pinch of Salt and Pepper

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Method:

• Add the olive oil to a skillet and heat it up over medium heat. Season your steak with salt and pepper on both sides. Once the skillet is hot add the steak. Cook each side of the steak for 3-4 minutes (depending on your preferred cooked temp). Remove and allow to rest for 5 mins before slicing it for the salad. I like to assemble my salad in sections so everyone can pick and choose their favorite goodies.

• Ingredients for homemade tortilla chips

  • 2 Tortillas, sliced into 1″ strips x 2″
  • 1/4 tsp of Paprika
  • 1/2 tsp Kosher Salt
  • 1/2 cup Canola Oil, sub Vegetable Oil

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  Method:

  • Line a plate with a paper towel. Add the canola oil to a pot and heat it up over medium heat. Add the sliced tortillas slowly in batches. Don’t overcrowd. Cook for a couple of minutes until they start to brown, remove and place on the paper towel. Once they are all done add them to a bowl and add the paprika and salt. Toss together.

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  Ingredients for Avocado Dressing

  • 1 avocado
  • 1 bunch of Cilantro
  • 2 Limes, juiced
  • 1 Jalapeño
  • 2 tbsp Rice Vinegar

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  Method

  • Add all of the ingredients together in a blender and blend until smooth. Pour
  • over your salad and enjoy!