MEXICAN FAJITA STEAK SALAD
Mexican Fajita Steak Salad ~ the combination of a cool crisp romaine salad with juicy steak and hot seared peppers and onions is hard to beat.
Provided by Sue Moran
Categories dinner
Time 30m
Number Of Ingredients 28
Steps:
- To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
- Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
- To make the fajita seasoning blend all the ingredients together well.
- To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
- Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
- Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
- If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
- Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
- Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.
Nutrition Facts : Calories 399 kcal, Carbohydrate 23 g, Protein 27 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 635 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
STEAK FAJITA SALAD
All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.
FAJITA STEAK SALAD RECIPE FOR CANDIDA
Easy Recipe for Fajita Steak Salad Recipe For Candida. That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.
Provided by fhcwpe
Categories Snack
Yield 6
Number Of Ingredients 18
Steps:
- Make the dressing: Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
- Make the salad: Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, generously season the steak with salt, pepper, cumin, and paprika on both sides.
- Place the steak in the pan and cook undisturbed until a dark golden-brown crust forms, about 4 minutes. Flip and cook until until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil.
- Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
- Combine the lettuce and cabbage in a large bowl. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.
Nutrition Facts : Calories 338.3 kcal, Carbohydrate 30.5 g, Fat 9.8 g, SaturatedFat 3.3 g, Cholesterol 50.2 mg, Sodium 482.4 mg, Fiber 9.6 g, Sugar 2.8 g, ServingSize 1 serving
FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE
Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
SKIRT STEAK FAJITA SALAD
Made with red onions, corn and tender strips of beef skirt steak, this salad is as appetizing as anything you'd order at your favorite bistro.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients. Pour over steak in shallow glass dish; turn to evenly coat both sides of steak. Let stand 5 min.
- Remove steak from marinade; discard marinade. Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min. Cut steak across the grain into thin slices.
- Combine remaining ingredients. Serve topped with meat.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 18 g
STEAK FAJITA SALAD
Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
- Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
- Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.
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