Steak Taco Salad Brighter Version

Ingredients:

 PICO DE GALLO

  1   tomato, cored and chopped

  2   tablespoons finely chopped red onion

  2   tablespoons chopped fresh cilantro

  2   teaspoons minced jalapeño chile

 11⁄2   teaspoons lime juice

  1⁄4   teaspoon salt

DRESSING

  1⁄2   ripe avocado

  1⁄2   cup buttermilk

  2   tablespoons chopped fresh cilantro

 11⁄2   tablespoons lime juice

  1   garlic clove, minced

  1   teaspoon salt

  1⁄4   teaspoon pepper

STEAK

  3⁄4   teaspoon chili powder

  1⁄2   teaspoon ground cumin

    Salt and pepper

  1   (1-pound) skirt steak, trimmed and

    cut crosswise into 4 equal pieces

  1   tablespoon vegetable oil

SALAD

  1   (15-ounce) can pinto beans, rinsed

  2   romaine lettuce hearts (12 ounces),

    cut into 1-inch pieces

  4   ounces Monterey Jack cheese, 

    shredded (1 cup)

    Salt and pepper

  ½   ripe avocado, cut into ½-inch 

  pieces

  1   cup Fritos corn chips

• FOR THE PICO DE GALLO:
• Combine all ingredients in bowl and set aside.
• FOR THE DRESSING:Process all ingredients in blender until smooth,  about 60 seconds.
• FOR THE STEAK:Combine chili powder, cumin, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Sprinkle steaks with spice mixture. Heat oil in 12-inch nonstick skillet over medium-high 
• heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board, tent with aluminum foil, and let rest for 5 minutes. 
• FOR THE SALAD:Toss beans, lettuce, and ½ cup Monterey Jack with dressing in large bowl. Season with salt and pepper to taste. Transfer to large serving platter. Slice steaks thin against grain. Layer avocado, pico de gallo, steak, and remaining ½ cup Monterey Jack on top of lettuce mixture. Scatter chips around salad. Serve.