Fajita Steak Salad

For a crunchy, greens-packed twist on the classic, we skipped the tortillas and put our fantastic, fajita-marinated steak over a fresh salad with a tangy yogurt ranch dressing. All you’ll need is an appetite (and maybe your favorite hot sauce to serve on the side).

Active Time: 20 minutes

Total Time: 20 minutes

What You Get:

Marinated steak
Green onions
Black beans
Green cabbage
Radishes
Cilantro
Tortilla chips
Yogurt ranch dressing
Lime

What You’ll Need:

Olive oil
Salt
Hot sauce (optional)

Step 1: Chop green onion into roughly 1-inch pieces. Heat a glug of oil in a large pan over high heat, then sear steak for about 4 to 6 minutes, until meat is browned and done to your taste (we like to aim for medium-rare, so the meat stays nicely tender).  Add green onions in the last few minutes.

Step 2: Halve and slice the radishes, and chop off any woody stems on the cilantro. Put radishes, cilantro and cabbage into a large mixing bowl with the black beans, adding some crushed or crumbled tortilla chips as well.

Step 3: Mix the yogurt dressing with juice from the lime, stirring to combine. Taste and add more salt if necessary, then pour the dressing over the salad and toss to coat. Serve with the steak and (if you like it spicy!) hot sauce on the side.

Contains: milk.