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.
STEAK FAJITA PASTA SALAD
Perfectly cooked fajita steak and vegetables tossed with pasta and topped with a glorious dressing that brings all of the flavors of this Fajita Pasta Salad together.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 2h20m
Number Of Ingredients 23
Steps:
- In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
- Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
- Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
- Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
- Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
- Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
- Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
- Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
- Pour the dressing over the pasta salad and toss to coat.
- Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 54 g, Protein 21 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 34 mg, Sodium 832 mg, Fiber 4 g, Sugar 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.
STEAK FAJITA PASTA SALAD
Steak Fajita Pasta Salad is perfectly cooked fajita steak and vegetables tossed with pasta and topped with a flavorful dressing that brings all of the flavors together. It's an easy pasta salad recipe to bring to all of your summer picnics and potlucks!
Provided by Donna Elick
Categories Side Dish
Time 1h40m
Number Of Ingredients 23
Steps:
- In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
- Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
- Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
- Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
- Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
- Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
- Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
- Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
- Pour the dressing over the pasta salad and toss to coat.
Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 54 g, Protein 21 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 833 mg, Sugar 8 g, Fiber 5 g
STEAK FAJITA PASTA
"This steak and pasta dish combines flavors my family loves with the convenience I love," says Veronica Callaghan of Glastonbury, Connecticut. "Adding fresh ingredients to a packaged mix results on great homemade taste."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil. , Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta.
Nutrition Facts : Calories 437 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 868mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.
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
QUICK GREEK PASTA SALAD WITH STEAK
One quick, unique and healthy meal that will liven up your taste buds!
Provided by Polo
Categories Salad 100+ Pasta Salad Recipes Greek Pasta Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.
- Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.
- Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.
Nutrition Facts : Calories 579.3 calories, Carbohydrate 44.7 g, Cholesterol 72.5 mg, Fat 35 g, Fiber 7.9 g, Protein 24.5 g, SaturatedFat 12.6 g, Sodium 709.6 mg, Sugar 3.1 g
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- Heat olive oil in a large skillet over medium high heat. Add the steak and cook, turning as needed to brown all sides, for about 5 minutes until browned and mostly cooked through. The time it takes will depend on the thickness of your cut. Remove to a plate.
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