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Fajita Chop-Chop Salad

posted by regnisaw@yahoo.com 4 years ago



Ingredients


FOR THE STEAK


1 Tbs. olive oil


1 tsp. chili powder


1/4 tsp. cumin


Coarse salt & fresh ground black pepper, as desired


2 (8-oz.) skirt steaks


FOR THE SALAD


1 large head Romaine lettuce, finely shredded


1 medium red pepper, chopped


1 c. fresh or frozen corn, cooked and cooled


1 c. canned black beans, rinsed and drained


3/4 c. shredded Monterey Jack


Gluten free tortilla chips or strips (optional)


FOR THE DRESSING


1/2 c. SPIKES’ Mild Salsa


1/4 c. sour cream


Directions


In a large bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add steaks; toss well to coat. Marinate the steaks in the refrigerator for at least one hour. In another large bowl, toss all the ingredients for the salad except for the chips or strips. Cover and refrigerate. Prepare a charcoal grill or heat a gas 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 to 4 minutes per side for cooking. Let the meat rest for 5 minutes before slicing into 1/2-inch-thick strips. Whisk together the dressing ingredients and toss to coat salad ingredients. Extra dressing can be served on the side. Serve each salad topped with strips of steak and tortillas, if desired. (Serves: 4)




tags:  fajita chop-chop salad, spikes, salsa, salads, dressings
 
 
 
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