Grilled Fajita Steak Salad With Pickled Pink Onions Recipes

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SKIRT STEAK FAJITAS WITH PEPPERS AND ONIONS



Skirt Steak Fajitas with Peppers and Onions image

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

1 pound skirt steak, sliced into 1 1/2-inch strips
3 tablespoons cumin powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 red bell pepper, sliced 1 inch thick
1 yellow bell pepper, sliced 1 inch thick
1 small yellow onion, sliced 1 inch thick
1/2 cup roughly chopped cilantro
12 fresh corn tortillas, warmed, for serving
Queso fresco, for serving
Pico de gallo, for serving
1 avocado, sliced
Sour cream, for serving

Steps:

  • Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
  • Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
  • Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
  • Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

GRILLED FAJITAS



Grilled Fajitas image

A special marinade gives the steak in these fajitas outstanding flavor that's always a hit with my family. It's a fun and satisfying summer main dish using garden-fresh peppers and onions. -Cheryl Smith, The Dalles, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 beef flank steak (about 1 pound)
1 envelope onion soup mix
1/4 cup canola oil
1/4 cup lime juice
1/4 cup water
2 garlic cloves, minced
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 medium onion, thinly sliced
Green, sweet red and/or yellow peppers, julienned
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
Sour cream and lime wedges, optional

Steps:

  • In a large shallow dish, combine the first nine ingredients; add steak. Turn to coat; cover and refrigerate 4 hours or overnight. , Drain and discard marinade. Grill over high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small skillet, saute onion and peppers if desired in oil for 3-4 minutes or until crisp-tender. Slice meat into thin strips across the grain; place on tortillas. Top with vegetables; roll up. Serve with sour cream and lime wedges if desired.

Nutrition Facts : Calories 576 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 741mg sodium, Carbohydrate 59g carbohydrate (1g sugars, Fiber 4g fiber), Protein 31g protein.

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS



Grilled Fajita Steak Salad With Pickled Pink Onions image

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Beef Salad

Yield 6

Number Of Ingredients 12

3 large garlic cloves, minced
⅓ cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
½ large red onion, thinly sliced
2 tablespoons rice wine vinegar
12 cups arugula or other prewashed baby greens
½ cup light sour cream

Steps:

  • Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
  • Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
  • Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS



Grilled Fajita Steak Salad With Pickled Pink Onions image

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Beef Salad

Yield 6

Number Of Ingredients 12

3 large garlic cloves, minced
⅓ cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
½ large red onion, thinly sliced
2 tablespoons rice wine vinegar
12 cups arugula or other prewashed baby greens
½ cup light sour cream

Steps:

  • Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
  • Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
  • Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS



Grilled Fajita Steak Salad With Pickled Pink Onions image

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Beef Salad

Yield 6

Number Of Ingredients 12

3 large garlic cloves, minced
⅓ cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
½ large red onion, thinly sliced
2 tablespoons rice wine vinegar
12 cups arugula or other prewashed baby greens
½ cup light sour cream

Steps:

  • Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
  • Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
  • Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS



Grilled Fajita Steak Salad With Pickled Pink Onions image

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Provided by Allrecipes Member

Categories     Beef Salad

Yield 6

Number Of Ingredients 12

3 large garlic cloves, minced
⅓ cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
½ large red onion, thinly sliced
2 tablespoons rice wine vinegar
12 cups arugula or other prewashed baby greens
½ cup light sour cream

Steps:

  • Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
  • Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
  • Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS



Grilled Fajita Steak Salad With Pickled Pink Onions image

Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Beef Salad

Yield 6

Number Of Ingredients 12

3 large garlic cloves, minced
⅓ cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
½ large red onion, thinly sliced
2 tablespoons rice wine vinegar
12 cups arugula or other prewashed baby greens
½ cup light sour cream

Steps:

  • Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
  • Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
  • Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Nutrition Facts : Calories 384.1 calories, Carbohydrate 8.4 g, Cholesterol 62 mg, Fat 30.6 g, Fiber 1.6 g, Protein 19.2 g, SaturatedFat 9.2 g, Sodium 65.4 mg, Sugar 3 g

GRILLED STEAK FAJITAS



Grilled Steak Fajitas image

This recipe is sponsored by Target. Chili-lime seasoning adds a smoky, tangy and slightly spicy flavor to these quick and easy grilled steak fajitas. The vegetables are sizzled to perfection in a cast-iron skillet on the grill alongside New York strip steak, then they're finished off with seasoned butter. Serve them with warmed tortillas, salsa and lime wedges for a restaurant-worthy presentation.

Provided by Katie Lee Biegel

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for the grill or grill pan
2 tablespoons plus 1/4 teaspoon chili-lime seasoning, such as Good & Gather™ Chili Lime Seasoning Blend
2 cloves garlic, grated
2 limes
Kosher salt and freshly ground black pepper
Two 8-ounce New York strip steaks, about 1 inch thick, such as Good & Gather™ USDA Choice New York Strip Steak
3 bell peppers (about 1 1/2 pounds), stemmed, seeded and sliced 1/2 inch thick, such as Good & Gather™ Tri-Colored Bell Peppers
1 medium onion (about 8 ounces), halved and sliced 1/2 inch thick
2 tablespoons unsalted butter, at room temperature
Eight 6-inch corn tortillas
Salsa, for serving

Steps:

  • Place a 12-inch cast-iron skillet on one side of a gas grill, preheat the grill to high and lightly oil the grates. Alternatively, lightly oil a large grill pan and preheat over high heat and preheat a 12-inch cast-iron skillet over high heat.
  • Mix the oil, 2 tablespoons chili-lime seasoning, garlic, the juice of 1 lime, 1 tablespoon salt and a generous amount of pepper in a large bowl. Place the steaks on a plate and spoon 3 tablespoons of the mixture on top, flipping so that both sides are nicely coated, spooning any marinade on the plate back onto the meat. Refrigerate covered for 15 minutes and up to 2 hours if time allows.
  • Put the peppers and onions in the large bowl with the remaining marinade and toss to coat evenly.
  • Place the steaks on the open side of the grill or on the grill pan and put the vegetables and any oil left in the bowl in the cast-iron skillet.
  • Cook the steaks, flipping once halfway through, until cooked through, about 8 minutes total for medium-rare. Transfer to a cutting board and let rest for 2 minutes. Cook the vegetables, stirring occasionally, until softened and charred in some spots, about 10 minutes.
  • Meanwhile, mix the butter and remaining 1/4 teaspoon chili-lime seasoning in a small bowl. Wrap the tortillas loosely in foil and grill until warm, about 1 minute per side.
  • Thinly slice the steaks and add to the skillet with the vegetables. Top with the butter and quickly stir until melted and incorporated, about 1 minute.
  • Cut the remaining lime into wedges. Serve the steak and vegetables with the tortillas, salsa and lime wedges.

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