Fajita Taco Salad

A bowl of steak fajita salad with chipotle ranch.

4.50 from 2 votes

Fajita Taco Salad is a delicious Tex-Mex meal combining a perfectly cooked flank steak with all the flavors I love most, and topped with my delicious Chipotle Ranch Dressing. You will want to eat this for days on end!

Course Main Dish

Cuisine Mexican

Keyword chipotle ranch dressing, fajita taco salad

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 699kcal

Author Sue Ringsdorf

Ingredients

For the steak marinade:

2 pounds flank steak
1/4 cup olive oil
2 Tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons sugar
1 fresh lime - freshly squeezed

For the Chipotle Ranch Dressing:

1 cup plain Greek yogurt
1/3 cup light mayo
1/3 cup cilantro - finely chopped
2 Tablespoons chipotle pepper in adobe sauce - seeds optional
1 large lime - freshly squeezed
1 teaspoon smoked paprika
½ teaspoon onion powder
salt and pepper - to taste
cold water - to thin

For the salad:

16-20 cups salad greens - any kind
1 cherry tomatoes - halved
1/3 cup red onion - sliced thin
2-3 ears grilled corn - kernels removed
1/2 cup cotija cheese - crumbled
15 oz. black beans - rinsed and drained
1-2 large avocado - sliced
1 cup tri-color tortilla strips

Instructions

Make Chipotle Ranch Dressing. In a mixing bowl, combine the ingredients – the Greek yogurt, mayonnaise, chipotle pepper/sauce, cilantro, lime juice, and seasonings. Whisk and then add water to thin as needed. Store in the refrigerator until ready to serve.
1 cup plain Greek yogurt, 1/3 cup light mayo, 2 Tablespoons chipotle pepper in adobe sauce, 1/3 cup cilantro, 1 large lime, 1 teaspoon smoked paprika, ½ teaspoon onion powder, salt and pepper, cold water
Prep salad ingredients. Prep the remaining ingredients ahead of time. Chop fresh veggies, rinse beans, etc. Set aside.
Prep marinade. In a mixing bowl, combine the Mexican Marinade ingredients – the olive oil, Worcestershire sauce, chili powder, ground cumin, garlic powder, red pepper flakes, salt, pepper, sugar, and lime juice. Whisk together.
1/4 cup olive oil, 2 Tablespoons Worcestershire sauce, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons sugar, 1 fresh lime
Marinate steak. Place the steak in a freezer bag and then add the marinade. Massage with your fingers and place in the refrigerator for at least an hour.
Grill steak and corn. Light a grill to 400 degrees. Set your meat on the counter to take the chill off – this should be done about 30 minutes before grilling. When grill is hot, place the steak on the grill and sear. Flip as needed and cook until the meat is still pink in the middle (personal preference), about 140 degrees.
2 pounds flank steak, 2-3 ears grilled corn
Grill corn until slightly charred. Be careful to avoid over-cooking the corn – it doesn’t take too long.
Slice. Let meat rest on the counter for about 10 minutes. Slice against the grain with a sharp knife. Slice the corn off the cobs.
Serve. Add all salad ingredients to bowls and top with the Chipotle Ranch Dressing. Enjoy!
16-20 cups salad greens, 1 cherry tomatoes, 1/3 cup red onion, 15 oz. black beans, 1-2 large avocado, 1/2 cup cotija cheese, 1 cup tri-color tortilla strips

Notes

Tips for grilling the perfect flank steak:

Grill it on quickly on high heat. You can see the hot flame we had going below.
Let it rest for approximately 10 minutes.
Slice it against the grain. This is fairly easy because the muscle fibers are very obvious.

Nutrition