This gluten-free take on a taco salad uses seared flank steak in place of ground beef.
Instead of a fried tortilla shell, crisp romaine lettuce forms the sturdy base for each salad.
Keep the tortilla chips whole for scooping, or lightly crush them and sprinkle on top of the bowl.
Photo: Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Spray steak on both sides with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add to pan; cook 5 minutes on each side or until desired degree of doneness.
Place on a cutting board; let stand 5 minutes.
Cut across the grain into slices; cut slices into 3/4-inch pieces.
Add oil to pan; swirl to coat.
Add onion; saute 2 minutes.
Add 1/4 teaspoon salt, stock and beans to pan; bring to a boil.
Cook 4 minutes, scraping pan to loosen browned bits.
Place lettuce in bowls.
Top evenly with bean mixture, steak, tomato, tortilla chips and avocado.
Serve with lime wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
