Moe's Steak Taco Salad

For the tortilla bowls:



Cooking spray

1 tablespoon extra-virgin olive oil

4 10-to-12-inch flour tortillas

Kosher salt



For the steak:



1 teaspoon dried minced garlic or garlic flakes

1 teaspoon dried minced onion or onion flakes

1 teaspoon dried oregano

2 teaspoons ground cumin

2 teaspoons chipotle chile powder

3 scallions, finely chopped

4 teaspoons Worcestershire sauce

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

3/4 pound sirloin steak (about 1 inch thick)

1 green bell pepper, thinly sliced

1 large onion, halved and thinly sliced

For the salad:

1/4 cup mayonnaise

2/3 cup buttermilk

1 English cucumber, quartered lengthwise and sliced

2 romaine lettuce hearts, roughly chopped

1 15-ounce can black beans, drained and rinsed

2 2.25-ounce cans sliced black olives, drained

4 ounces cheddar or Monterey jack cheese (or a combination), shredded

Fresh salsa, for topping



Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.



Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.



Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put 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 sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.



Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.



Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl 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.