Taco salad with steak

Ingredients:

Tortilla bowls

• 1 tbsp. l. olive oil
• 4 wheat tortillas, 25-30 cm in diameter.

Steak

• 350 g sirloin steak (about 2.5 cm thick)
• 1 teaspoon dried crushed garlic or garlic flakes
• 1 tsp dried chopped onion or onion flakes
• 1 teaspoon dried oregano
• 2 tsp ground cumin
• 2 tsp chipotle chili powder
• 3 green onions, finely chopped
• 4 tsp Worcestershire sauce
• 2 tbsp. l. olive oil
• 1 sweet green pepper, thinly sliced
• 1 large onion, sliced ​​into thin half rings

Salad

• 1/4 cup mayonnaise
• 2/3 cup sour milk or kefir
• 1 cucumber, quartered lengthwise and finely chopped
• 2 romaine lettuce hearts, coarsely chopped
• 1 can (425g) black beans, rinsed
• 2 x 65g jars of chopped black olives, drained
• 110 g cheddar or Monterey Jack cheese (or a mixture of both), grated
• Fresh salsa, for serving

Preparation:

1. Position a rack in the lower third of the oven and preheat to 450°F (230°C). Place 4 empty tin cans (without labels) or small ovenproof bowls upside down on a baking sheet. Wrap each can in a square sheet of foil and spray with cooking spray.
2. Make tortilla bowlsTo make: Place 1/2 inch of warm water in a shallow bowl; stir in olive oil. Soak each tortilla in the water until soft, about 5 seconds, then place into the prepared jars, trimming the edges if necessary. Bake until golden brown, about 5 minutes. Remove from oven and invert the tortillas onto a baking sheet; remove the jars and foil. Spray the inside of the tortilla cups with cooking spray, sprinkle with salt, and continue baking until crisp, 4 to 5 minutes more; let cool.
3. Meanwhile, fry the steak.In a bowl, combine dried garlic, onion and oregano, cumin, chili powder, green onions, Worcestershire sauce, olive oil, 1.5 teaspoons salt, and 1 teaspoon black pepper. Place the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and chopped onion and toss to combine. Cover and refrigerate for 30 minutes or up to 4 hours.
4. Heat a large cast-iron skillet over high heat. Add the steak and sprinkle it with the bell pepper and onion. Cook for about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until softened, about 3 minutes more. Thinly slice the steak across the grain, then cut into 2-cm (1/8-inch) pieces.
5. Assemble the saladIn a large bowl, combine the mayonnaise, sour milk, and reserved spice mixture until smooth. Add the cucumber, lettuce, beans, and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese, and salsa.