Fajita Salad - cooking recipe

Ingredients

For the Dressing
1/4 cup ketchup
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons yellow onions, grated
2 tablespoons vegetable oil
2 tablespoons water
1 teaspoon chipotle chile in adobo, minced (or to taste)
1/4 teaspoon ground cumin
salt
For the Flank Steak
1 lb flank steak, trimmed
1 teaspoon vegetable oil (for searing)
For The Salad
1 (10 ounce) bag mixed romaine lettuce or (10 ounce) bag letttuce salad greens
1 cup grape tomatoes, halved
1 cup cheddar cheese, grated
1 cup corn chips, coarsely crumbled
1 (14 1/2 ounce) can black beans, drained,rinsed
1/2 cup cilantro leaf
1/4 cup scallion, sliced
Garnish for Salad
sour cream

Preparation

Combine ingredients for dressing in a small bowl.
Remove 1/4 cup for marinating flank steak; set aside.
Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
Chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
Prepare ingredients for salad, keeping components separate.
Heat oil for searing the steak in a large nonstick skillet over high heat.
Remove steak from marinade (discard the excess); season with salt and pepper.
Sear steak on both sides until medium-rare, 3-4 minutes per side.
Transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
To assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
On the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
Drizzle with half the dressing, then layer the rest of the ingredients.
Pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
Garnish with a dollop of sour cream and serve.
Makes about 10 cups.