Fajita Salad

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.