Fajita Steak Salad

Here's what you'll need:

• 1 whole red pepper
• 1/2 red onion
• 1/2 cup of sweet corn (canned or cut off the cob)
• 1/2 cup of canned black beans (drained and rinsed)
• 1 avocado
• 1/4 cup shredded cheddar cheese
• 1 large flank steak
• 3 romaine hearts 
• 1 tablespoon of peanut oil
• 2 teaspoons of garlic powder
• 2 teaspoons of chili powder
• Salt and pepper
• Ranch dressing 

Instructions:

1. Preheat your oven to 500 degrees.
2. Place your whole red pepper (and your corn on the cob if you bought fresh) directly on the oven rack.
3. Roast for about 10-12 minutes, turning once or twice during the cooking time so that it is evenly charred on each side.
4. While the pepper is roasting, slice up your red onion.
5. Remove the pepper (and corn) from the oven, cut open in the center and set aside to cool. 
6. Turn your oven down to 400 degrees. 
7. Place a cast iron skillet on the stovetop over medium-high heat. 
8. Dress your flank steak with the peanut oil, garlic powder, chili powder, and a generous amount of salt and pepper. 
9. Once the skillet is nice and hot, place your meat in the center and sear on both sides for about 2-3 minutes. 
10. Remove the skillet from the stovetop. Place the sliced red onion in the skillet around the steak.
11. Place the skillet in the oven for about 8-10 minutes, turning only once during the cooking time. Remove the steak from the oven once the center of the thickest part of the meat reaches 150 degrees.
12. Place the steak on a cutting board and cover with foil. Allow the meat to rest for 10 minutes. 
13. While the steak is resting, slice up your roasted red pepper and add to the salad mix. 
14. Next, add in the corn, the cooked red onion, and cheddar cheese.
15. Slice up meat and top your salad.
16. Drizzle on some ranch dressing and enjoy!

This is a Mal Beck original.