Low Carb Steak Fajita Caesar Salad Recipes

FAJITA STEAK SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Remove the steak from the fridge, remove packaging, and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
• Place all vinaigrette ingredients into a blender, and blend until smooth. Set aside.
• Prepare the fajita dry rub. Place all dry rub ingredients into a small bowl, then mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
• Heat a 12" cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 3-4 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest while you cook the peppers and onions.
• Reduce the head to medium high, then add the oil to the skillet. Add the peppers and onions and toss to coat in the fat and leftover fajita spices. Saute the vegetables, tossing frequently, until soft and charred in spots, 6-7 minutes. Remove the skillet from heat.
• Thinly slice the steak against the grain.
• Prepare the salad. Divide the lettuce between four bowls, then top with half a sliced avocado and one-quarter of the tomatoes. Top each salad bowl with a quarter of the onions and peppers and a quarter of the steak. Sprinkle with cheese if using, and drizzle with cilantro lime vinaigrette to taste. Serve immediately.

LOW CARB STEAK FAJITA CAESAR SALAD

Steps:

• I start by lighting my grill's chimney starter to get hot coals. This can take 20 minutes.
• Next, I like to salt and pepper my steak and let it sit at room temperature while I prep everything else.
• Preheat the oven to 400 degrees.
• While I wait for the coals to heat up and the oven to preheat, I thinly sliced the peppers and onion, put them on a cookie sheet, seasoned them with oil, salt, and pepper, then popped them in the oven for 20-25 minutes (or until they are roasted to your liking).
• When the coals were ready, I dumped them into the grill and repositioned the grill grate. Next, I cleaned and lubed my grill grate with some grapeseed oil. Once the grill grate was cleaned and lubed, I threw on the steak. Cook the steak a few minutes per side or until it's cooked to your liking.
• Pull the cooked steak from the grill, tent it with tin foil and let it rest for at least 10 minutes.
• During this time I checked on my veggies in the oven and cut the avocado and tomato. The cheese was already cut up.
• Pull the roasted vegetables from the oven and let them rest while you slice the cooked steak.
• Time for assembly, get 2 salad bowls and place the baby spinach on the bottom of both. Top, the spinach with the roasted vegetables, splitting them evenly between bowls. Do the same with the avocado and cheese. Now top the salad with the steak and pour your dressing over it.
• You can top with other fun ingredients like chopped egg and/or fresh herbs.
• Enjoy!

LOW-CARB STEAK SALAD WITH DIJON VINAIGRETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Spread the sliced onion on half of the baking sheet and arrange tomatoes on the other half. Drizzle each side with 1 tablespoon olive oil and season with salt and pepper. Toss to coat.
• Roast in the oven for 10-15 minutes, or until the onion is caramelized and the tomatoes are browned in spots and just beginning to burst. Remove from oven and let cool.
• In a small bowl, whisk together the shallot, Dijon mustard, Worcestershire sauce, honey, extra-virgin olive oil, red wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Liberally season the steak all over with salt and pepper.
• Heat a cast-iron skillet over medium-high heat. Add the remaining tablespoon of olive oil to the hot skillet. When the oil is smoking, add the steak to the pan. Sear for 5 minutes, or until a deep golden brown crust forms. Flip the steak and cook another 5 minutes on the other side. Sear the sides of the steak until golden brown, another 3-4 minutes total.
• Transfer the pan with the steak to the preheated oven for about 5 minutes, or until an instant-read thermometer inserted into the center of the steak reads 125-130˚F (51-54˚C) for medium-rare. Remove the steak from the oven and let rest for 10 minutes before slicing.
• Add the lettuce to a large bowl. Add the roasted tomatoes, roasted onion, walnuts, Gorgonzola, and sliced steak. Toss well. Divide the salad between serving bowl and drizzle over the dressing.
• Enjoy!

FAJITA SALAD WITH STEAK (WHOLE30, LOW CARB, KETO)

Steps:

• Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
• 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, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
• Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook 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 to rest.
• 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.
• Speed the lettuce over a large platter. 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.