Description
This Steak Fajita Salad with Chipotle Ranch Dressing is a vibrant, flavorful dish combining tender grilled steak marinated in bold spices, sautéed bell peppers and onions, fresh romaine lettuce, tomatoes, and a smoky chipotle ranch dressing. Perfect for a hearty yet healthy meal that brings together Tex-Mex flair and fresh salad goodness.
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
- 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
Additional Toppings
- 1/2 cup shredded low fat cheese (optional)
Chipotle Ranch 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 thoroughly to blend the flavors.
- Marinate the Steak: Add the Flat Iron or Flank steak to the marinade, turning it to coat evenly. Cover the dish with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to allow the steak to absorb the flavors deeply.
- Cook the Steak: Heat a grill or skillet over high heat. For skillet cooking, drizzle an additional tablespoon of olive oil onto the pan. Place the marinated steak onto the hot surface and cook for about 5 minutes on each side or until it reaches your desired doneness (medium-well recommended). Remove steak and let it rest on a plate for 5 minutes before slicing thinly into strips.
- Cook the Vegetables: Preheat a large grill pan or skillet to medium-high heat. Drizzle with a tablespoon of olive oil, then add the sliced onion, green bell pepper, and red bell pepper. Stir-fry the vegetables for a few minutes until they are crisp-tender, then remove from heat. Cover with foil to keep warm.
- Make the Chipotle Ranch Dressing: In a small bowl, combine the low fat ranch dressing with the minced chipotle peppers in adobo sauce. Mix well and refrigerate until ready to serve to let flavors meld.
- Assemble the Salad: Divide the chopped romaine lettuce evenly among six plates or bowls. Top each with the sautéed vegetables, slices of fresh tomato, optional shredded cheese, and strips of grilled steak.
- Serve: Drizzle the chipotle ranch dressing on top or serve on the side. Enjoy immediately as a flavorful and satisfying meal.
Notes
- Marinate steak overnight for deeper flavor and more tender meat.
- Use a meat thermometer if desired: medium-well is about 150-155°F (65-68°C).
- For spicier dressing, add more chipotle peppers or include some adobo sauce from the can.
- Omit cheese to keep the salad lower in calories or for lactose intolerance.
- Leftover steak can be used in wraps or tacos the next day.
- To keep veggies crisp, do not overcook when sautéing.
