Description
Steak Fajita Salad with Chipotle Ranch Dressing is a flavorful and hearty dish featuring marinated and grilled flat iron or flank steak, sautéed bell peppers and onions, fresh Romaine lettuce, tomatoes, and an optional sprinkle of low-fat cheese. Topped with a smoky and spicy chipotle ranch dressing, this salad offers a delicious twist on classic fajitas, perfect for a nutritious and satisfying meal.
Ingredients
Scale
Steak and Marinade
- 2 pounds Flat Iron steak or Flank Steak
- 1/4 cup olive oil
- 2 Tablespoons Worcestershire sauce
- 1/4 cup fresh lime juice
- 2 cloves garlic (minced)
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 Tablespoon granulated sugar
Vegetables and Salad
- 1 medium yellow onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 2 Roma tomatoes (sliced)
- 4 heads Romaine lettuce (washed and chopped)
- 1/2 cup shredded low fat cheese (optional)
Dressing
- 1 ½ cups low fat ranch dressing
- 3 teaspoons chipotle peppers in adobo sauce (minced)
Instructions
- Prepare the Marinade: In a small dish, combine olive oil, Worcestershire sauce, fresh lime juice, minced garlic, ground cumin, chili powder, red pepper flakes, black pepper, and granulated sugar to create the marinade. Mix well to combine all flavors.
- Marinate the Steak: Add the flat iron or flank steak to the marinade, turning to coat thoroughly. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Cook the Steak: Heat a hot grill or skillet. If using a skillet, drizzle with an additional tablespoon of olive oil. Place the marinated steak in the skillet or on the grill and cook for about 5 minutes on each side, or until the steak reaches your preferred doneness (medium-well recommended). Remove the steak from heat and let it rest on a plate for 5 minutes before slicing into strips.
- Sauté Vegetables: Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add sliced yellow onion and both bell peppers. Stir-fry for a few minutes until the vegetables are crisp-tender. Remove from heat, place the veggies on a plate, cover with foil to keep warm, and set aside.
- Assemble the Salad: Divide the chopped Romaine lettuce evenly among six plates or bowls. Top with the sautéed vegetables, sliced Roma tomatoes, and shredded low-fat cheese if desired. Place the sliced steak strips on top of the salad.
- Prepare the Chipotle Ranch Dressing: In a small bowl, mix the low-fat ranch dressing with minced chipotle peppers in adobo sauce. Cover and refrigerate until ready to serve.
- Serve: Drizzle the chipotle ranch dressing over the assembled salads and enjoy your flavorful steak fajita salad!
Notes
- Marinating the steak overnight will enhance the flavor and tenderness.
- If you prefer your steak rare or medium-rare, adjust cooking time accordingly.
- The chipotle ranch dressing can be adjusted to taste by adding more or fewer chipotle peppers.
- For a dairy-free option, omit the cheese and use a dairy-free ranch dressing.
- Ensure vegetables remain crisp-tender by not overcooking during sautéing.
- Leftover steak can be stored in the refrigerator for up to 3 days.
