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Moe's Southwest Grill Steak Taco Salad Recipe
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Moe's Southwest Grill Steak Taco Salad Recipe

Moe's Southwest Grill's Steak Taco Salad is a delectable combination of grilled steak, fresh salad greens, flavorful toppings, and zesty dressing, offering a satisfying and customizable Southwestern culinary experience. Make our Moe's Southwest Grill Steak Taco Salad Recipe at home. With our Secret Restaurant Recipe your Steak Taco Salad will taste just like Moe's Southwest Grill.
Prep Time1 hour
Active Time25 minutes
Marinating Time30 minutes
Total Time1 hour 55 minutes
Course: Dinner, Lunch, Salad
Cuisine: Mexican, TexMex
Keyword: Mexican, Mexican Restaurant-Style Recipes, Moe's Southwest Grill, Salad, Salad Dressing, Tacos, Tex-Mex
Yield: 4 Salads

Ingredients

Tortilla Bowls

  • Nonstick Cooking Spray
  • 1 tablespoon Vegetable Oil
  • Four 10 - 12-inch Flour Tortillas
  • Salt to taste

Steak

  • 1 teaspoon dried minced Garlic
  • 1 teaspoon dried minced Onions
  • 1 teaspoon dried Oregano
  • 2 teaspoons ground Cumin
  • 2 teaspoons Chipotle Chile Powder
  • 3 Scallions finely chopped
  • 4 teaspoons Worcestershire Sauce
  • 2 tablespoons Vegetable Oil
  • 1 1/2 teaspoons Salt
  • 1 teaspoon freshly ground Black Pepper
  • One 3/4 pound Sirloin Steak about 1-inch thick
  • Salt and freshly ground Black Pepper to taste
  • 1 Green Bell Pepper cored, seeded and thinly sliced
  • 1 large Onion halved and thinly sliced

Salad

  • 1/4 cup Mayonnaise
  • 2/3 cup Buttermilk
  • 1 English Cucumber quartered lengthwise and sliced
  • 2 Hearts of Romaine Lettuce roughly chopped
  • One 15-ounce can Black Beans drained and rinsed
  • Two 2 1/4-ounce cans sliced Black Olives drained, divided use
  • 4 ounces shredded Cheddar Cheese or shredded Monterey Jack Cheese or a 50/50 mixture of each
  • Fresh Salsa store bought or homemade, of choice (See Box Below for Links to Recipes) for topping
  • Sour Cream to top

Instructions

Tortilla Bowls

  • Position a rack in the lower third of the oven.
  • Preheat oven to 425°F.
  • Place 4 small ovenproof bowls or empty cans (labels removed) upside down on a baking sheet. Cover each bowl or can with foil. Spray with cooking spray.
  • Lay out tortillas flat on a work surface
  • Pour about 1/2 inch of warm water into a small bowl. Add 1 tablespoon vegetable oil. Whisk to mix.
  • Using a pastry or basting brush, soak each tortilla with mixture.
  • Drape tortillas over the prepared bowls or cans, pleating as needed.
  • Place in preheated oven and bake for 5 minutes, until golden.
  • Remove from the oven. Remove from bowls or cans and invert the tortilla bowls.
  • Remove bowls or cans and foil from the baking sheet.
  • Place tortilla bowls back on cooking sheet open-side up (so that it looks like an upright bowl).
  • Spray insides of the tortilla bowls with cooking spray.
  • Sprinkle lightly with salt.
  • Return to oven and bake for an additional 4 - 5 minutes, until crisp.
  • Remove from oven and set aside to cool.
  • Alternately, buy tortilla bowls at the supermarket and prepare according to package instructions. ;)

Steak

  • Place dried garlic, dried onion, oregano, cumin, chile powder, scallions, Worcestershire sauce, olive oil, salt and pepper in a medium bowl. Whisk to combine fully.
  • Place steak on a work surface and rub with about 2 tablespoons of the spice mixture.
  • Place 1 teaspoon spice mixture in a sealable plastic bag. (Reserve the remaining spice mixture to make the dressing - Described in the Salad Section below.) Add prepared bell pepper and onion. Shake to coat fully.
  • Place steak in a shallow dish
  • Add bell pepper and sliced onion.
  • Cover and refrigerate 30 minutes or up to 4 hours.
  • Place a large cast iron skillet over high heat.
  • When hot, add the steak. Scatter bell pepper and onion around it.
  • Sear steak about 5 minutes per side. When done, remove to a cutting board. Continue cooking the pepper and onion until tender, about 3 more minutes. Remove to a bowl.
  • Thinly slice steak against the grain. Then cut into 1-inch pieces.

Salad

  • In a large bowl, add mayonnaise, buttermilk and the reserved spice mixture. Whisk until smooth.
  • Add cucumber, lettuce, beans and most of the olives (Reserve a small amount to garnish at the end (see photo above)). Toss to combine and fully coat all ingredients.
  • Divide salad mixture between the four tortilla bowls.
  • Top with prepared steak, bell pepper and onion.
  • Dress with cheese and salsa.
  • Top with a dollop of sour cream.
  • Garnish with a scattering of reserved olives.
  • Serve immediately.

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