DESCRIPTION
For this salad, you steak will be fully-rested and cooled before you slice it. If you’d prefer that your steak is still warm, prep the salsa and dressing first. Let the steak rest for only 5 minutes while you assemble the salads, and then slice the steak and put it on top while still warm.
Ingredients
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- 1 (1 and 1/2 to 2 lb.) skirt steak
- 2 tsp. Fajita seasoning*
- 3 Tbsp. olive oil, divided
- 1 (15 oz.) can black beans, rinsed, drained, patted dry
- 1 (10 oz.) bag frozen yellow corn, thawed
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro, plus more for garnish
- 2 large tomatoes, finely chopped
- 1 garlic clove, peeled, minced
- 1 tsp. salt, divided
- 1 lime, juiced, divided
- 3/4 cup sour cream
- 1 Tbsp. sauce from chipotle in adobo**
- 2 tsp. red wine vinegar
- 1/4 tsp. garlic powder
- 5 oz. (about 5 cups) spring mix or favorite lettuce
- 2 avocados, pitted, peel removed, sliced thin or diced
- 1/2 cup crispy tortilla strips (optional)
- 1/4 cup crumbled queso fresco (optional)
Instructions
- Transfer skirt steak to a cutting board. Cut steak in half, or into 10- to 12-inch long sections so that each piece fits into a large frying pan. Rub each piece of steak all over with fajita seasoning and set aside.
- In a large skillet heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add steak pieces, or cook in batches if all pieces will not fit together in pan to prevent overcrowding. Cook each side 2 to 3 minutes.
- Transfer steak to a clean cutting board and set aside to rest.
- In a medium bowl toss together black beans, corn, red onion, cilantro, tomato, garlic, 1/2 teaspoon salt, and half of the lime juice until well combined. Set aside.
- In a small bowl stir together sour cream, chipotle in adobo, 1 tablespoon of olive oil, red wine vinegar, remaining lime juice, garlic powder, and 1/2 teaspoon salt until well combined.
- Slice skirt steak against the grain into ¼-inch thick slices.
- In a large bowl, add spring mix. Top with black bean and corn salsa and dressing and toss to combine.
- Add steak and avocado to salad. Top with more fresh cilantro, and also with crispy tortilla strips and queso fresco, if using. Serve cold or at room temperature.
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Notes
*If the fajita seasoning doesn’t contain salt, mix the 2 teaspoons of fajita seasoning with 2 teaspoons of salt and rub into all sides of the skirt steak before cooking.
**Store the extra chipotle in adobo in a small covered container or resealable bag and freeze up to three months.