top of page


Steak Fajita Salad (Courtesy Ashley Holman)

Preparation: Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. Grill steak to your desired doneness. To serve, toss the vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with tortilla strips.


Tip: Use red onion sparingly or to taste since red onion is a stronger flavored onion.






1 - 8 oz. bottle Italian Salad Dressing

1 tsp. cumin

Couple dashes Tabasco sauce

4 to 6 oz. your favorite cut of steak,

grilled to your liking

1/2 cup whole kernel yellow corn, drained

and rinsed

1/2 cup light or dark red kidney beans,

drained and rinsed

1 small red onion, thinly sliced

1 small green bell pepper, diced

1 small yellow bell pepper, diced

1/2 to 1 cup shredded cheddar jack cheese

1 cup cherry or grape tomatoes, halved

8 cups mixed salad greens

Tortilla strips

bottom of page