STEAK FAJITA SALADS WITH CREAMY AVOCADO CILANTRO DRESSING
Your favorite steak fajitas turned into a salad! With the most delicious and easy creamy avocado cilantro dressing. It's gluten free and Whole 30 too!
Provided by Molly | Spices in My DNA
Categories Main Course Salad
Time 40m
Number Of Ingredients 25
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 WITH AVOCADO DRESSING RECIPE
Refreshingly fresh and filling, this Steak Fajita Salad is packed with fresh veggies, drizzled with a delicious dressing made of avocado, lemon, and mayo.
Provided by Margie Kuhn
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a grill to medium-high heat and sprinkle salt and pepper on each side of the meat.
- Cook for 6 to 8 minutes per side.
- Remove from the grill and let rest for 2 to 3 minutes before slicing thin on the diagonal.
- Meanwhile, in a blender combine all of the dressing ingredients and blend until smooth.
- Set aside.
- To Assemble:
- Sprinkle a little cheese on a tortilla and warm in a skillet until the cheese melts.
- Place the cheese tortilla in a bowl and top with rice, steak, corn, peppers and onions, and lettuce.
- Drizzle with the dressing and enjoy!
Nutrition Facts : Carbohydrate 46.07g, Cholesterol 24.77mg, Fat 9.26g, Fiber 1.16g, Protein 10.77g, SaturatedFat 2.15g, ServingSize 6.00, Sodium 48.11mg, Sugar 0.00, UnsaturatedFat 3.81g
STEAK FAJITA SALAD WITH AVOCADO DRESSING
A delicious salad using fresh ingredients and topped with perfect avocado dressing.
Provided by Alyssa Rivers
Categories Salad
Time 30m
Number Of Ingredients 13
Steps:
- Heat a grill to medium high heat and sprinkle salt and pepper on each side of the meat. Cook for 6 to 8 minutes per side, remove from the grill and let rest for 2-3 minutes before slicing thin on the diagonal.
- Meanwhile, in a blender combine all of the dressing ingredients and blend until smooth. Set aside.
- To assemble: Sprinkle a little cheese on a tortilla and warm in a skillet until the cheese melts. Place the cheese tortilla in a bowl and top with rice, steak, corn, peppers and onions and lettuce. Drizzle with the dressing and enjoy!
Nutrition Facts : Calories 301 kcal, Carbohydrate 44 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 54 mg, Fiber 2 g, Sugar 6 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.
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