Southwest Bavette Steak Taco Salad with Charred Corn and Pickled Onion

This Southwest bavette steak taco salad is a fiesta on a fork! Tender steak seasoned with a Southwest spice blend pairs perfectly with smoky charred corn, tangy pickled red onion and creamy Monterey Jack cheese. Crisp lettuce and crushed blue corn tortilla chips add the perfect crunch, while fresh tomato and a zesty Southwest dressing tie it all together.

Ready in just 35 minutes, this vibrant bowl is a satisfying weeknight dinner that’s packed with protein and fiber. The quick-pickled onions add a bright, tangy kick that balances the rich steak and cheese. Customize with your favorite toppings and enjoy a restaurant-quality meal at home!

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Ingredients

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Southwest DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice half the onion; dice remaining onion into ½-inch pieces until you have ¼ cup (½ cup for 4 servings). Quarter lime. Drain and thoroughly dry corn with paper towels. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Dice tomato into ½-inch pieces. Lightly crush tortilla chips in their bag.
2. In a small microwave-safe bowl, combine sliced onion, juice from half the lime, a pinch of salt, pepper and a splash of water. Cover with plastic wrap and microwave for 1 minute. Carefully remove plastic wrap and stir. Set aside to pickle until ready to serve.
3. Heat a drizzle of oil in a large pan over medium heat. Add corn and a pinch of sugar (big pinch for 4 servings). Cook, stirring occasionally, until charred, 4-6 minutes. (If corn begins to pop, cover pan.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
4. Pat steak dry with paper towels; season all over with Southwest Spice Blend, salt and pepper. Heat a large drizzle of oil in pan used for corn over medium-high heat. Add steak and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board. Once cool enough to handle, slice crosswise.
5. In a large bowl, toss lettuce, diced onion and half the tomato with dressing. Season with salt and pepper. Divide salad between shallow bowls. Top with corn, as many crushed tortilla chips as you like, sliced steak, pickled onion (draining first), remaining tomato and Monterey Jack. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute flank steak or sirloin. Adjust cooking time as needed.

How do I make this recipe vegetarian?

Omit the steak and add black beans or grilled tofu for protein.

Can I prepare the pickled onion ahead of time?

Absolutely! The pickled onion can be made up to 3 days in advance and stored in the refrigerator.