Fajita Salad

Recipe by Bev I Am
READY IN: 1hr 6mins
YIELD: 10 cups




  • Combine ingredients for dressing in a small bowl.
  • Remove 1/4 cup for marinating flank steak; set aside.
  • Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
  • Chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
  • Prepare ingredients for salad, keeping components separate.
  • Heat oil for searing the steak in a large nonstick skillet over high heat.
  • Remove steak from marinade (discard the excess); season with salt and pepper.
  • Sear steak on both sides until medium-rare, 3-4 minutes per side.
  • Transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
  • To assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
  • On the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
  • Drizzle with half the dressing, then layer the rest of the ingredients.
  • Pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
  • Garnish with a dollop of sour cream and serve.
  • Makes about 10 cups.