Massaged taco salad by @loveyourchichos

chimichurri steak salad by julie lopez

Ingredients: CHIMICHURRI DRESSING 1 cup parsley, chopped ¼ cup cilantro, chopped 2 tbsp red wine vinegar 2 garlic cloves, minced 1 lemon, juiced ½ tsp salt ¼ tsp red pepper flakes ⅓ cup olive oil

FOR THE SALAD 2 corn on the cobs, with the husk 2 tbsp olive oil, divided 1 lb. green beans 1 tsp garlic powder 1 lb. top sirloin steak 6 cups mixed greens 1 lb. baby potatoes, roasted with olive oil salt and pepper* (see notes) ½ container cherry tomatoes, halved 1 cup pickled red onions ¾ cup goat cheese, crumbled

Directions: Combine all the chimichurri dressing in food processor and pulse until everything is finely minced. Stream in the olive oil. Put in the fridge, until ready to use. Preheat oven to 425. Line a baking sheet with parchment paper. Saturate the corn in the husk in water. Place corn on the baking sheet and bake in the oven for 30 minutes. In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté green beans until tender. I like to char them a little!) Toss with garlic powder. Season with salt and pepper. Heat a skillet or grill pan over medium/high heat. Add olive oil. Pat the sirloin dry with a paper towel and season generously with salt and pepper. Put the steak on the grill pan and cook until desired doneness is reached, a digital thermometer can also be inserted while cooking to help achieve desired temperature. (145 degrees F for medium-rare) Remove the steak from the heat and let it sit for at least 5 minutes to rest. Remove the sheet pan from the oven if you haven't already, take the corn out of the oven - check to make sure it's steamed and cooked, if not it can go back in but it should be done by now. Cut up the steak into thin slices. Carefully, cut the corn off the cob. In a large bowl add the mixed greens, corn, green beans, potatoes, tomatoes, pickled red onions, and goat cheese. Lay sliced steak across the top. Toss it around with some spoonfuls of the chimichurri sauce.

Notes: To roast potatoes: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Toss halved baby potatoes with olive oil, salt, and pepper. Roast until the potatoes are lightly browned on the bottom and they easily release from the pan with a flat spatula, 20 to 25 minutes. Toss the potatoes and roast until browned all over and tender, about 5 minutes more.

beef confetti taco salad by abbie gellman

Ingredients: HOMEMADE TACO SEASONING 1 tablespoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1/2 teaspoon paprika, 1 1/2 teaspoons ground cumin, 1 teaspoon sea salt, 1/2 teaspoon black pepper

TACO SALAD 1 tablespoon extra-virgin olive oil, 1 pound ground beef, One bag (5-6 ounces) multigrain tortilla chips or homemade tortilla chips 1 cup shredded Cheddar cheese, 1 can black beans, rinsed and drained (note: can use refried beans if preferred), 1 container Salsa, 3 scallions, chopped, 1 Bell pepper -diced, 2 Avocado - diced, 5 ounces Baby spinach, Sour cream, Cilantro

Directions: In a bowl, mix together taco seasoning ingredients. Heat large skillet over medium heat and add ground beef, breaking apart to cook. Add homemade taco seasoning mixture to skillet and mix well with beef. Cook until no longer pink, approximately 10 minutes. Add ¼ cup water and deglaze pan, scraping up brown bits. Set out remaining ingredients in individual bowls. Serve with beef. Create your own taco salad!