Fajita salad
6
Points®
Total time: 18 min • Prep: 5 min • Cook: 13 min • Serves: 2 • Difficulty: Easy
A protein-packed salad, this Tex-Mex inspired treat pairs lean, chili coated flank steak and hearty black beans with old school iceberg lettuce, for a festive and flavorful main dish salad that also makes a great addition to the Cinco de Mayo party buffet. Shred the iceberg super finely to create a lettuce nest for the beef and its colorful corn, tomato and green chile companions. You won't miss the traditional tortillas in this flavor packed preparation, though any leftovers can always be rolled inside the wrap of your choice the day after!
Ingredients
Uncooked lean and trimmed beef flank steak
6 oz
Chili powder
2 tsp
Cooking spray
1 spray(s)
Tomato(es)
1.5 cup(s)
Canned green chile peppers
0.5 cup(s)
Frozen corn kernels
0.25 cup(s)
Canned black beans
0.25 cup(s)
Fresh lime juice
2 Tbsp
Dried oregano
0.5 tsp
Ground cumin
0.5 tsp
4 undefined
Instructions
1
1. Spray a large nonstick grill pan with nonstick spray, then set over high heat until smoking. Coat steak on both sides with chili powder, then grill until medium, about 8 minutes, turning once. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/4-inch pieces. 2. Toss steak, tomato, green chilies, corn, black beans, lime juice, oregano and cumin in a big bowl until well combined. Place 2 cups shredded lettuce on each plate; divide salad among them.
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