Steak Taco Salad | America's Test Kitchen

Ingredients

• 1 tomato, cored and chopped
• 2 tablespoons finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons minced jalapeño chile
• 1 1/2 teaspoons lime juice
• 1/2 ripe avocado
• 1/2 cup buttermilk
• 1 1/2 tablespoons lime juice
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 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
• 1 (15-ounce) can pinto beans, rinsed
• 2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
• 4 ounces Monterey Jack cheeses, shredded (1 cup)
• 1/2 ripe avocado, cut into ½-inch pieces
• 1 cup Frito's corn chips