Beef Taco Chop Chop Salad

Instructions

• 1To marinate the beef, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the garlic, cilantro and spices and process until finely chopped. With the processor on, slowly add the orange juice and soy sauce through the feed chute and process to combine. Place the steak in a resealable bag, add the marinade and seal. Rotate the bag to coat the steak in the marinade. Set aside to marinate while preparing the salad.
  Tip: For maximum flavor, beef can be marinated overnight in the refrigerator.
• 2To prepare the salad, rinse the processor and carefully reassemble with the grey spindle and green S-blade™ in the bowl. Add the red onion, jalapeño and cilantro and process until finely chopped, scraping down the side occasionally. Remove the S-blade™, leaving the chopped ingredients in the processor bowl.
• 3Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes and avocado. Transfer all the ingredients to a large mixing bowl. Add the corn, black beans, lime juice and salt and toss to combine.
  Tip: Use the red dicing cleaner to push through any tomato and avocado caught in the dicing grid.
• 4Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the lettuce. Remove and set aside.
• 5To make the buttermilk dressing, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the green onions, garlic and salt and process until finely chopped. Add the buttermilk, sour cream and lime juice and process until well combined. Remove and set aside.
• 6Place a large cast iron skillet or frying pan over high heat. Add the vegetable oil, once the oil is hot add one of the tortillas, fry for 2 minutes on each side, or until golden brown and crisp. Drain on paper towel. Repeat with the remaining tortilla.
• 7Drain the steak from the marinade. Heat the olive oil in a cast iron grill pan or barbecue over high heat. Add the steak and cook until caramelized on both sides and cook to your liking. Allow to rest for 5 minutes.
• 8Cut the steak into ¼-inch slices.
• 9Divide the lettuce and salad between 4 shallow serving bowls. Top with the steak. Drizzle with the dressing and serve with broken up tortillas.