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Fajita Steak Salad

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Serves 4


Ingredients:

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1 1/2 lb. Flank Steak+ Add to Shopping List
Romaine Lettuce+ Add to Shopping List
Frozen corn, thawed+ Add to Shopping List
1 can Black Beans, (15 oz.) drained and rinsed+ Add to Shopping List
Red Onion, sliced thin+ Add to Shopping List
Red Bell Pepper, sliced+ Add to Shopping List
Fresh Cilantro+ Add to Shopping List
2 Firm ripe avocados, peeled, pitted, cut into 1/4 in thick slices+ Add to Shopping List
8 oz shredded Monterey Jack Cheese+ Add to Shopping List
8 oz shredded Cheddar Cheese+ Add to Shopping List
Tortilla Chips, to crumble on top for serving+ Add to Shopping List
Ranch Dressing+ Add to Shopping List
Salsa for topping+ Add to Shopping List
For Rub:
1 tablespoon Chili powder+ Add to Shopping List
1 tablespoon Ground cumin+ Add to Shopping List
1 1/2 teaspoons Kosher salt+ Add to Shopping List
3/4 teaspoon Black pepper+ Add to Shopping List
3/4 teaspoon Cayenne pepper+ Add to Shopping List

Directions:

  1. Stir together all spices, then rub all over both sides of the steak, let stand for approximately 10 minutes. Slice steak into lengthwise 1 1/2 inch strips.
  2. Heat a grill pan to medium high heat with olive oil. Grill steak 5 to 7 minutes on each side, turning only once until preferred doneness. Transfer to a cutting board and let stand for 10 minutes.
  3. Meanwhile put together your salad with preferred ingredients.
  4. After meat has stood for 10 minutes, cut into bite-size pieces and toss with other salad ingredients.
  5. Crumble Tortilla Chips on top of salad and top with Ranch Dressing and Salsa.
Course: Salad
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