Fajita Salad

Total Time: 1 hr 6 mins Preparation Time: 1 hr Cook Time: 6 mins

Ingredients

• 1/4 cup ketchup
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 2 tablespoons yellow onions, grated
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 1 teaspoon chipotle chile in adobo, minced (or to taste)
• 1/4 teaspoon ground cumin
• salt
• 1 lb flank steak, trimmed
• 1 teaspoon vegetable oil (for searing)
• 1 (10 ounce) bag mixed romaine lettuce or 1 (10 ounce) bag letttuce salad greens
• 1 cup grape tomatoes, halved
• 1 cup cheddar cheese, grated
• 1 cup corn chips, coarsely crumbled
• 1 (14 1/2 ounce) can black beans, drained,rinsed
• 1/2 cup cilantro leaf
• 1/4 cup scallion, sliced
• sour cream

Recipe

• 1 combine ingredients for dressing in a small bowl.
• 2 remove 1/4 cup for marinating flank steak; set aside.
• 3 marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
• 4 chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
• 5 prepare ingredients for salad, keeping components separate.
• 6 heat oil for searing the steak in a large nonstick skillet over high heat.
• 7 remove steak from marinade (discard the excess); season with salt and pepper.
• 8 sear steak on both sides until medium-rare, 3-4 minutes per side.
• 9 transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
• 10 to assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
• 11 on the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
• 12 drizzle with half the dressing, then layer the rest of the ingredients.
• 13 pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
• 14 garnish with a dollop of sour cream and serve.
• 15 makes about 10 cups.