Steak Fajita Salad With Avocado Cilantro Dressing Recipes

STEAK FAJITA SALADS WITH CREAMY AVOCADO CILANTRO DRESSING

Steps:

• Make the dressing. In a food processor or blender, combine the avocado, lime zest, lime juice, apple cider vinegar, garlic, cilantro, olive oil, and salt. Blend until creamy. Set aside.
• In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub entire mixture (it will seem like a lot) all over the flank steak, pressing to adhere.
• Heat a large skillet (I used cast iron) over medium-high heat with one tablespoon of olive oil. Once hot, add the steak and sear for 3-5 minutes per side, depending on the thickness and how rare you like it. Once cooked to your liking, set aside to rest.
• Carefully wipe out the pan with paper towels, and add remaining tablespoon of olive oil. Add the peppers and onions and sauté for 5-6 minutes or until tender. Season to taste with salt and pepper.
• Once steak has rested, thinly slice against the grain.
• To assemble the salads, top the romaine with the peppers and onions, slices of steak, the dressing, sliced avocado, extra chopped cilantro, lime wedges, and a couple warm tortillas. Enjoy!

STEAK FAJITA SALAD

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.

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

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.