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Steak Fajita Salad with Chipotle Ranch Dressing
5 from 3 votes

Steak Fajita Salad with Chipotle Ranch Dressing

Steak Fajita Salad is loaded with tender veggies and flat iron steak. The Chipotle Ranch Dressing makes it extra delicious!

Prep Time
2 hrs 15 mins
Cook Time
10 mins
Servings: 6
Course: Salad, Condiments, Lunch, Dinner, Others
Cuisine: American, Mexican

Ingredients

Steak and Marinade
  • 2 pounds flat iron steak or flank steak
  • 1/4 cup olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup lime juice fresh
  • 2 cloves garlic minced
  • 1/2 Tablespoon cumin ground
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 Tablespoon granulated sugar
Salads
  • 1 yellow onion sliced, medium
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 Roma tomato sliced
  • 4 romaine lettuce washed and chopped, heads
  • 1/2 cup low fat cheese optional, shredded
Chipotle Ranch Dressing
  • 1 ½ cups ranch dressing low fat
  • 3 teaspoons chipotle peppers in adobo sauce minced

Instructions

Steak and Marinade
    Cup of Yum
  1. In a small dish, combine marinade ingredients; olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours or overnight.
  2. Cook the steak on a hot grill or skillet. For skillet: drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. (We like medium-well) Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.
Salads
  1. Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, and both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside.
  2. Divide the chopped romaine lettuce evenly among 6 plates or bowls. Top with the cooked veggies, slices of tomato, and a little cheese, if using. Add desired amount of steak onto the tops and serve with dressing. Enjoy! ♥
Chipotle Ranch Dressing
  1. Mix the ranch dressing and minced chipotle peppers in adobo sauce together in a small bowl. Cover and refrigerate until ready to use.

Notes

  • Macros/ Nutrition Info for salad: 1 salad serving (without cheese or dressing) = 349 calories, 19 fat,  13 carbs, 33 protein. 
  • Macros/ Nutrition Info for dressing: 1/4 cup = 122 calories, 10 fat, 4 carbs, 2 protein.