This Asian inspired twist on taco salad is fantastic!! The beef is marinated in a tequila soy mixture then broiled with a salt and pepper coating to make this delicious Salt & Pepper Steak Taco Salad.
Before I get to this tasty Salt & Pepper Steak Taco Salad, let me brief you about some happenings in the real world of AKHA.
Why yes, yes that IS a tree on top of that Ford F-150 TRUCK! Apparently, we had some really bad storms and we encountered this on the way to work recently. It must have JUST happened, because not many first responders were there.
Luckily, the person in the truck was able to get out. I have no idea if they were hurt or not. There was no ambulance. By the evening drive home, the tree was removed from the road. I noticed that that was just PART of the tree that came down and hit the truck. It was a rather large tree that has since been completely removed from that area.
And our poor puppy, Missy. We took her in for a teeth cleaning. They anesthetize animals when they do this. Well, it took her a few days to recover from the procedure. I honestly was starting to get worried come Sunday night, when she still wasn’t herself AND wasn’t drinking much water. But, two trips in the dead of night to go outside (11pm and 3:30am) and come Monday night, she was her pretty much playful self. S said, “We are NEVER doing that again.” It really was heart breaking to see her so lethargic. *pout*
I saw someone do Salt and Pepper Steak on my blog roll recently. I thought it sounded like a good idea, but I didn’t have “steak” to make it. And since I DID have skirt steak that I was going to use to make tacos with. *lightbulb* And thus, Salt & Pepper Steak Taco Salad was invented.
It’s like that idea I had the other day that I can’t tell you about yet. Oh. How vague is that??
It’s like that idea I had the other day. I saw two snippets on Bloglovin from two posts of two blogs totally unrelated and it sparked an idea. It’ll be interesting to see if I can pull this one off without S looking at me like I’ve lost my marbles. But honestly, there are more bazaar recipes out there. Just sayin…
Sorry I don’t have more pictures. It was raining, which makes for crappy lighting. No. I don’t have a studio. I have a flash for my camera, but I don’t use it. *snort* I use my phone. How sad is that? I have a professional digital camera that’s in a box. When we move, it WILL come out and I will have much better photos. I promise, dear readers. I’ve been professionally trained in the art of photography and I would really like to use those skills again.
So, I hope this sparks an idea in you to make a mash up of two cuisines into one recipe. Or at least to think WAY outside of the box and get creating in your kitchen!
- 1 pound skirt steak
- 1/4 cup soy sauce
- 1/4 cup tequila
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups lettuce
- 1 cup diced tomatoes
- 1/2 cup finely diced red onion
- 8 fat free flour tortillas
- 4 ounces fat free cheddar cheese
- 1/4 cup sliced black olives
- 2 cups cooked, brown rice
- 10 ounces tomato soup (undiluted)
- 14 ounces canned tomatoes
- 14 ounces canned black beans, rinsed and drained
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon granulated garlic
- Preheat broiler.
- Rub the steak with the salt and pepper and let rest 10 to 15 minutes.
- Broil 3 to 5 minutes on each side or until the desired degree of doneness is reached. Allow the steak to rest 5 to 10 minutes before slicing.
- Combine the cooked rice with the next seven ingredients (tomato soup through granulated garlic) and stir well to combine.
- Place two ounces of steak on each of 8 tortillas. Top with lettuce, tomatoes, onions, and 1/2 ounce of cheddar cheese. Serve soft tacos with 1/2 cup of rice.