Put together this gorgeous salad when you want the fajitas without the mess. Alexandra at Spoonful suggests substituting a rotisserie chicken if you don’t have time to give the steak the marinating time it deserves.
FOR THE STEAK
1 tablespoon olive oil
1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
2 (8-ounce) 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 Monterrey Jack
tortilla chips or strips (optional)
FOR THE DRESSING
1/2 cup prepared salsa
1/4 cup sour cream
salt and pepper to taste
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 mixture until you’re ready to use it.
2. 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, then slice it into 1/2-inch-thick strips.
3. 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.