headgear torpedo: Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette ...

I think I found a salad that I can eat everyday.

I mean, besides that snickers apple salad that is made with? yep, snickers and apples and whipped cream and chocolate. Now THAT is a salad. Am I right or am I right?

I?m right.

But this salad is like, a normal salad that I can eat everyday. It takes a little more work than simply throwing a bunch of stuff together but it is totally worth it. It has layers upon layers of flavor. And texture! AHHHHH texture. The reason for my existence. I?m a texture faaaahreak.

The only things I love more than texture in my food are out-of-the-blue shoe sales and old school Lisa Loeb songs. Wait, I said songs with an ?s.? Pretty sure I should just say song-ah. No s. That?s right. I only hear what I want to.

In my perfect world, I would eat a big salad just like this for lunch everyday. However, in my perfect world I would also live in an adorable little condo and split my time between the big city and the little lake town and be able to properly wear skinny jeans and actually want to drink cappuccinos everyday with incredible foam art swirled on top.

The consensus of my life? I?ve read way too many books. I?m pretty sure that might be one of the issues of all females in this generation today. Probably why my expectations for work, life, love and? heck, even food? are so outrageous and obnoxious.

Instead, my perfect world consists of eating tortilla chips microwaved with cheese on top for lunch. That is not chick lit worthy. Sort of depressing. But real life! Luckily, real life sometimes inspires lunch so microwaved tortilla chips become fajita steak salads.

Because I will jump at any chance to consume a margarita for lunch? Also? true.

So yeah, this real life, microwave chip inspired salad has just about everything on top that your little heart may desire. Or my little heart. I don?t do many vegetables so? you may want to change that. But. We?ve got tequila marinated flank steak, black beans, some sweet corn salsa with jalape?os, lime and red onion, saut?ed peppers, grated cheese, tortilla chips and dun dun dun? avocado. Such a shocker. The whole thing is topped off with this chile lime dressing that I threw together on a whim and of course, immediately touched my eyes after dealing with the pepper flakes and jalape?os. That was so awesome.

Definitely made up for that with a marg.

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Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette

Yield: serves 2-4

Prep Time: 2-24 hours (marinating time)

Cook Time: 15 minutes

Ingredients:

tequila lime flank steak
1 (2 pound, 1-inch thick) flank steak
1/3 cup tequila
1/4 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
zest of 2 limes

1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
1 tablespoon olive oil
1 head of red romaine lettuce, washed, dried and torn
1/2 cup black beans
1/2 cup copycat chipotle corn salsa
1 ounce colby jack cheese, freshly grated
1 avocado, sliced
blue tortilla chips for topping

chile lime vinaigrette
2 tablespoons olive oil
1 tablespoons rice vinegar
1/2 tablespoon red pepper or chile oil
2 teaspoons honey
the juice of 2 limes
a pinch of salt + pepper

Directions:

tequila lime flank steak
Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times. When you're ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. You can cook the steak however you'd like! You can grill the steak if desired.

While the steak is cooking/resting, heat a skillet over medium heat and add olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft.

To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, black beans, corn salsa, peppers, cheese, avocado and tortilla chips. Top with dressing and toss!

chile lime vinaigrette
Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.