Steak Fajita Salad


 

 

  • stir fry steak strips
  • olive oil
  • salt
  • pepper
  • onion powder
  • garlic powder
  • cumin
  • cilantro
  • a lime
  • tri-color peppers – cut into thin strips
  • black beans
  • corn (I used frozen, cooked in microwave for 1 minute)
  • romaine lettuce
  • tomatoes
  • avocado
  • shredded cheddar (or cheese of your choice!)
  • ranch dressing
  • taco sauce
  • santa fe tortilla strips

      *heat olive oil in skillet before cooking steak

 

Cook peppers in hot skillet in olive oil until they char a bit.

While those are cooking through, grab a gallon plastic bag and place your steak strips inside. Over the steak, add olive oil, salt, pepper, garlic powder, onion powder, cumin, cilantro a splash of water and fresh lime juice.

Close the bag and lightly squeeze everything together to evenly season…

Steak should be nice and seasoned!  Pour the entire bag, juice and all, into the pan of peppers and sautée until the steak is cooked to your liking. Mine took about 6 minutes..

Turn off your burner and let the steak and peppers cool. While they cool. cut up your toppings!
*when you cut your avocado in half, take one half in your hand and score diagonally. It will be easy to scoop out with a spoon! See avocado scores in photo below**

Place your lettuce on a large platter or a big bowl (you could do individual plates as well) and sprinkle on your toppings of choice. Before you set the steak on top, squeeze in a little more fresh lime onto the steak for some extra freshness!!

Slowly place……

Take a handful of the Santa Fe crisps, crush them in your hand and sprinkle over top of the salad. 

Now, the dressing!! Ya ready? Take your ranch and the taco sauce and mix ’em! I did about 3 parts ranch to 1 part taco sauce. Can you tell I used to be a bartender?

Drizzle your dressing all over the salad with a spoon!

 

Mangia!