Fajita Chop-Chop Salad

By kjs1010

Ingredients

• For the steak:
• 1 Tbs olive oil
• 1 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2-8 oz skirt steaks
• For the salad:
• 1 large head Romaine lettuce, finely shredded
• 1 medium red pepper, chopped
• 1 cup fresh or frozen corn, cooked and cooled
• 1 cup canned black beans, rinsed and drained
• 3/4 cup shredded monterey Jack cheese
• Tortilla chips or strips
• For the dressing:
• 1/2 cup prepared salsa
• 1/4 cup sour cream
• Salt and pepper to taste

Details

Servings 4
Preparation time 95mins
Cooking time 110mins

Preparation

Step 1

In a large bowl, combine the olive oil, chili powder, cumin, salt and pepper. Add the steaks and toss well to coat them. Marinate the steaks in the refrigerator for one hour.

In another large bowl, toss all the ingredients for the salad except for the chips or strips. Refrigerate this mix until you're ready to use it.

Prepare a grill to high. Grill the meat until the desired doneness is reached about 3 minutes per side for medium. Alternately, the meat can be broiled in the oven with the rack approximately four inches from the heating element. Allow 3-4 minutes per side for cooking. Let the meat rest for 5 minutes, then slice it into1/2 inch thick strips.

Whisk together the dressing ingredients. Add 1/4 cup to the salad bowl and toss the salad. To serve, fill each bowl with salad, then top it with several strips of steak and a few tortilla chips or strips, if using. Serve the remaining dressing on the side.