Flank Steak Fajita Salad is another Tex-Mex creation, combining a perfectly cooked flank steak with all the flavors I love most, and topped with my delicious Creamy Avocado Dressing. You will want to eat this for days on end!
Course: Main Dish
Keyword: flank steak fajita salad
Author: Sue Ringsdorf
For the steak marinade:
1teaspoonred pepper flakes
1freshlime- freshly squeezed
For the Creamy Avocado Dressing:
1/2cupplain Greek yogurt
1/2largejalapeno- seeds removed
1largelime- freshly squeezed
4Tablespoonswater- or more, to thin
salt and pepper- to taste
For the salad:
12-14cupslettuce- any kind
1/2wholered bell pepper- sliced thin
1/2wholegreen bell pepper- sliced thin
1/3mediumred onion- sliced thin
3earsgrilled corn- kernels removed
1/2cupcotija cheese- crumbled
1cuptri-color tortilla strips
Place flank steak in large storage bag or airtight container. In a small bowl, mix the marinade ingredients and pour over the steak. Seal bag and store in refrigerator for at least two hours before grilling.
Bring steak to almost room temperature. Grill steak on medium high heat (outdoor grill or grill pan inside) until done. We like ours a little bit pink in the center. Your cooking time will depend on how thick the steak is.
Let steak sit for at least 10 minutes before slicing - against the grain.
Grill corn on medium heat until kernels begin to soften, and the corn gets slightly browned. Remove kernels from cobs and set aside.
Place the salad dressing ingredients in food processor, and pulse until smooth. You may need to add additional water to thin it.
Arrange in one large bowl or several small ones - lettuce, bell peppers, red onion, grilled corn, steak slices, and avocado. Top with some Cojiita cheese and a drizzle of Creamy Avocado Dressing.
This steak also tastes great in fajitas. Just layer the ingredients in tortillas, and enjoy!