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Fajita Steak Salad
Serves 4
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Ingredients:
| 1 1/2 lb. Flank Steak |
| Romaine Lettuce |
| Frozen corn, thawed |
| 1 can Black Beans, (15 oz.) drained and rinsed |
| Red Onion, sliced thin |
| Red Bell Pepper, sliced |
| Fresh Cilantro |
| 2 Firm ripe avocados, peeled, pitted, cut into 1/4 in thick slices |
| 8 oz shredded Monterey Jack Cheese |
| 8 oz shredded Cheddar Cheese |
| Tortilla Chips, to crumble on top for serving |
| Ranch Dressing |
| Salsa for topping |
| For Rub: |
| 1 tablespoon Chili powder |
| 1 tablespoon Ground cumin |
| 1 1/2 teaspoons Kosher salt |
| 3/4 teaspoon Black pepper |
| 3/4 teaspoon Cayenne pepper |
Directions:
- 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.
- 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.
- Meanwhile put together your salad with preferred ingredients.
- After meat has stood for 10 minutes, cut into bite-size pieces and toss with other salad ingredients.
- Crumble Tortilla Chips on top of salad and top with Ranch Dressing and Salsa.
| Course: | Salad |
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