Fajita Salad

Fajita Salad


Culinary Tools:

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


  • 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


  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.