A couple of teaspoons of fajita seasoning gives you a jump-start on giving this easy steak salad its southwest-style appeal.
What You Need
Original recipe yields 4 servings
1 boneless beef sirloin steak (1 lb.), 1 inch thick
2 tsp. fajita seasoning
2 ears corn on the cob, husks and silk removed
1 pkg. (10 oz.) torn mixed salad greens
1 avocado, chopped
1 cup coarsely crushed tortilla chips
1/2 cup chopped cilantro
1/2 cup KRAFT Classic Ranch Dressing
Add To Shopping List
Let's Make It
Heat grill to medium-high heat.
Sprinkle steak with seasoning. Grill 5 min. on each side or until medium doneness (160ºF), adding corn to grill the last 5 min. and cooking until tender and golden brown, turning occasionally.
Remove steak and corn from grill; cover steak loosely with foil. Cool corn 5 min.; cut off kernels with sharp knife. Cut steak across the grain into thin slices.
Cover 4 plates with salad greens; top with avocados, corn, crushed chips and cilantro. Drizzle with dressing. Top with meat.
Enjoy your favorite foods while keeping portion size in mind!
Prepare recipe using 1 cup frozen corn kernels. Heat large nonstick skillet on medium-high heat. Add corn; cook 4 min. or until golden brown, stirring after 2 min.
Substitute chili powder for the fajita seasoning.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.