STEAK FAJITA SALAD
All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.
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!
FAJITA STEAK SALAD WITH CILANTRO LIME VINAIGRETTE
You'll be making this quick and easy steak fajita salad with cilantro lime dressing all summer long!
Provided by Danielle Esposti
Categories Main Course Salad
Time 30m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 726 kcal, Carbohydrate 20 g, Protein 34 g, Fat 62 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 787 mg, Fiber 10 g, Sugar 23 g, UnsaturatedFat 37 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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- The day before, make the marinade for the steak. Mix together spices. In a separate bowl, whisk together lime juice, vinegar, oil, and coconut aminos (or soy sauce). Add spices to create a sauce. Place steak in large dish or ziploc bag, and pour marinade over the steak. Marinate for at least 24 hours for best results.
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