Southwest-Spiced Steak Taco Salad with Charred Corn and Pickled Onion

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

Ready in just 35 minutes, this vibrant bowl is packed with protein and fiber, making it a satisfying and wholesome meal. Whether you’re looking for a quick weeknight dinner or a fun twist on taco night, this salad delivers big flavor with minimal fuss.

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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

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak would work well. Adjust cooking time as needed.

Can I make this salad vegetarian?

Absolutely! Omit the steak and add black beans or extra veggies for protein.

How should I store leftovers?

Store components separately: dressing, salad and toppings. Assemble just before eating to maintain crunch.