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Steak Taco Salad with Avocado Crema

Serves 4.

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    Steak Taco Salad with Avocado Crema

    There’s no reason to beet around the broccoli: veggies are what children should be eating more of during their midday meal. But if you’re sending them off with a lunch salad, it had better be more than a pile of limp greens. This Instagram-ready deconstructed taco salad has enough great textures and familiar flavours to guarantee lunch boxes will return home empty.

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    Kids in action

    Remember that as a nicely portioned, creative, fun way to pack and serve lunch, bento boxes aren’t just for kids. This salad can also be served as a family dinner, and grilled chicken can replace the steak.`

    Tip

    Remember that as a nicely portioned, creative, fun way to pack and serve lunch, bento boxes aren’t just for kids. This salad can also be served as a family dinner, and grilled chicken can replace the steak.`

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    Steak Taco Salad with Avocado Crema

    Ingredients

    • 3/4 lb (340 g) grass-fed sirloin steak
    • Salt and pepper, to taste
    • 4 tsp (20 mL) grapeseed oil or sunflower oil, divided
    • 4 medium corn tortillas
    • 1/2 tsp (2 mL) chili powder
    • 1/2 tsp (2 mL) garlic powder
    • 1/2 cup (125 mL) sour cream
    • 1/2 avocado
    • 1/4 cup (60 mL) chopped cilantro
    • Juice of 1/2 lime
    • Salt
    • 4 cups (1 L) baby spinach
    • 1 cup (250 mL) frozen corn kernels, thawed
    • 1 pint (500 mL) cherry tomatoes, halved
    • 1 cup (250 mL) canned or cooked black beans
    • 1 mango, chopped

    Nutrition

    Per serving:

    • calories490
    • protein27g
    • fat22g
      • saturated fat7g
      • trans fat0g
    • carbohydrates48g
      • sugars13g
      • fibre10g
    • sodium145mg

    Directions

    01

    Season steak with salt and pepper. In heavy skillet, heat 2 tsp (10 mL) oil over medium-high. Place steak in skillet and heat for about 8 minutes for medium doneness, flipping steak every minute of cooking. Remove steak from heat, place on cutting board, and let rest for 10 minutes. Thinly slice steak.

    02

    Preheat oven to 350 F (180 C). Brush tortillas with 2 tsp (10 mL) oil and then season with chili powder and garlic powder. Place tortillas on baking sheet and heat until crispy, 8 to 10 minutes. When cool enough to handle, break into 1 in (2.5 cm) pieces.

    03

    In blender, mix together sour cream, avocado, cilantro, lime juice, 2 Tbsp (30 mL) water, and a couple pinches of salt until smooth.

    04

    Place spinach, corn, tomatoes, beans, and steak in the large compartment in each of 4 bento boxes, if using. Place tortilla chips, avocado crema, and mango in separate compartments or other small containers.

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    This recipe is part of the Yum Yum, Gimme Some! collection.

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    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.