Description
This Steak Fajita Salad with Chipotle Ranch Dressing offers a flavorful, protein-packed meal combining tender marinated and grilled steak with sautéed bell peppers and onions, fresh Romaine lettuce, and a creamy, spicy chipotle ranch dressing. Perfect for a satisfying and colorful dinner.
Ingredients
Scale
For the Steak and Marinade
- 2 pounds Flat Iron steak or Flank Steak
- 1/4 cup olive oil
- 2 Tablespoons Worcestershire sauce
- 1/4 cup fresh lime juice
- 2 cloves garlic, minced
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 Tablespoon granulated sugar
For the Vegetables and Salad
- 1 medium yellow onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 Roma tomatoes, sliced
- 4 heads Romaine lettuce, washed and chopped
- 1/2 cup shredded low fat cheese (optional)
For the Chipotle Ranch Dressing
- 1 ½ cups low fat ranch dressing
- 3 teaspoons chipotle peppers in adobo sauce, minced
Instructions
- Prepare the Steak and Marinade: In a small dish, mix together olive oil, Worcestershire sauce, lime juice, garlic, ground cumin, chili powder, red pepper flakes, black pepper, and sugar to create the marinade. Add the steak to the marinade, turning to coat thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat.
- Cook the Steak: Heat a grill or a skillet over high heat. If using a skillet, drizzle an additional tablespoon of olive oil before adding the marinated steak. Cook the steak for about 5 minutes on each side or until it reaches your preferred doneness; medium-well is recommended. Remove the steak from heat, transfer it to a plate, and let it rest for 5 minutes before slicing into strips to retain juices.
- Sauté the Vegetables: Preheat a large grill pan or skillet to medium-high and drizzle with a tablespoon of olive oil. Add the sliced yellow onion, green bell pepper, and red bell pepper. Stir-fry the vegetables for a few minutes until they become crisp-tender. Remove from heat, place on a plate, and cover with foil to keep warm.
- Prepare Chipotle Ranch Dressing: In a small bowl, mix the low fat ranch dressing with the minced chipotle peppers in adobo sauce. Cover and chill in the refrigerator until ready to serve to blend the flavors well.
- Assemble the Salad: Divide the chopped Romaine lettuce evenly among six plates or bowls. Top each with the sautéed vegetables, sliced Roma tomatoes, and shredded cheese if desired. Arrange sliced steak over the top and drizzle with the chipotle ranch dressing. Serve immediately and enjoy a vibrant, flavorful salad!
Notes
- For extra tenderness, marinate the steak overnight instead of just 2 hours.
- If using a grill, preheat it thoroughly for best sear and flavor.
- You can substitute the grill pan with a cast iron skillet if a grill is unavailable.
- Optional cheese can be omitted for a lower-fat version.
- The chipotle ranch dressing can be adjusted in spiciness by adding more or less chipotle peppers.
- Leftover steak works well in wraps or fajita-style tacos for next-day meals.
