I really enjoy a good salad, and the more “bits” in there, the better in my opinion. And when the salad has a protein in it, so much the better. This version of a taco salad hits all the high notes. It has a good crunch in every bite, and is as complete a meal as you’ll need for lunch.

Prep time – 20 minutes / Cook time – 15 minutes

  • 1 lb. flank steak
  • 2 t. chili powder
  • 1 t. cumin
  • 1 t. salt
  • 2 hearts of romaine
  • ½ t. fresh ground pepper
  • 2 mini cucumbers
  • 2 stalks of celery
  • 1 C. chopped fresh cherry tomatoes
  • 1 C.  chihuahua cheese
  • 1 C. Fritos
  • your favorite ranch dressing
  • 1 lime cut into wedges
Combined chili powder cumin salt and pepper in a small bowl flank steak dry and sprinkle with chili powder mixture covering the entire steak. Heat 1 tablespoon of vegetable oil in a cast iron skillet until shimmering. Cut steak into four equal pieces and cook until 35 degrees 8 minutes per side. Well steak is cooking chop romaine and cucumber divided among for shallow bowls divide 1 cup chopped tomatoes amongst the bowls along with cheese and corn chips. Once steak is done tent with foil and let rest for 5 minutes slice thin and layer on top of the lettuce mixture drizzle ranch dressing sprinkle with cheese add corn chips just before serving.