Southwestern Steak Salad

Name: Southwestern Steak Salad
Ingredients: 1 (1 and ½ 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; ½ cup finely chopped red onion; ½ 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; ¾ cup sour cream; 1 Tbsp. sauce from chipotle in adobo**; 2 tsp. red wine vinegar; ¼ 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)

"This Southwestern Steak Salad is an easy weeknight main dish salad with perfectly seasoned steak, black bean salsa, and homemade dressing...."

INGREDIENTS

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1 (1 and ½ to 2 lb.) skirt steak

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2 tsp. Fajita seasoning*

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3 Tbsp. olive oil, divided

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1 (15 oz.) can black beans, rinsed, drained, patted dry

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1 (10 oz.) bag frozen yellow corn, thawed

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½ cup finely chopped red onion

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½ cup finely chopped cilantro, plus more for garnish

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2 large tomatoes, finely chopped

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1 garlic clove, peeled, minced

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1 tsp. salt, divided

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1 lime, juiced, divided

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¾ cup sour cream

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1 Tbsp. sauce from chipotle in adobo**

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2 tsp. red wine vinegar

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¼ tsp. garlic powder

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5 oz. (about 5 cups) spring mix or favorite lettuce

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2 avocados, pitted, peel removed, sliced thin or diced

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1/2 cup crispy tortilla strips (optional)

•

1/4 cup crumbled queso fresco (optional)

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