Fajita Salad

Culinary Tools:

• Chef’s Knife
• Carving Knife
• Bamboo Cutting Board
• 10½-inch Skillet with Cover
• 5-quart Mixing Bowl

Ingredients:

• ½ cup onion, julienned
• 1 cup red peppers, sliced
• 1 cup green peppers, sliced
• 1 pound skirt steak, sliced
• Salt and black pepper to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (6oz) bag salad mix
• 1 cup ranch dressing, low-fat
• ½ cup red salsa
• 1 cup Monterrey Jack cheese, shredded
• 1 bag tortilla chips

Procedure:

1. Using the Chef’s Knife cut vegetables and with the Carving Knife, cut steak.
2. Season meat with salt, pepper, cumin and chili powder.
3. Preheat Skillet at medium-high for 4 minutes. Add meat and cook for 3 minutes. Reduce temperature to low and add onion and peppers; cover and cook with the valve closed for 5 extra minutes.
4. In the 5-quart Mixing Bowl, combine salad mix, ranch dressing and red salsa.
5. In a platter, place salad mix, then steak and peppers and top with cheese. Serve with tortilla chips.