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
Steps:
- In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.
- Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.
- Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper.
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.
BEEF FAJITA SALAD
This easy salad features colorful peppers, beans, tomato and tender strips of beef. The beef marinates for only 10 minutes, but gets great flavor from the lime juice, cilantro and chili powder.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder; add beef. Seal bag and turn to coat; refrigerate for 10 minutes, turning once. , Meanwhile, in a nonstick skillet, cook the peppers and onion in oil over medium-high heat for 5 minutes or until tender. Remove and keep warm. Add beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender and mixture comes to a boil. Add beans and pepper mixture; heat through. , Divide the salad greens and tomato among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.
Nutrition Facts : Calories 291 calories, Fat 6g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 9g fiber), Protein 27g protein. Diabetic Exchanges
FAJITA STEAK SALAD
When you want the delicious flavors of a fajita in a lighter package, this is the salad for you.
Provided by Ali Ramee
Time 25m
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high (450°F to 500°F) and lightly oil grates. Season steak with fajita seasoning. Drizzle onion (try not to separate into rings) and bell peppers with oil and season with ¼ teaspoon salt.
- Place steak on grates on 1 half of grill; place onion and bell peppers on other half. Grill, covered, until steak, onion, and bell peppers are deeply charred, 5 to 6 minutes. Flip steak and vegetables; grill until vegetables are tender and steak is charred and a thermometer inserted in thickest portion registers 135°F for medium-rare, 5 to 6 minutes. Remove from grill and let rest for 5 minutes. Thinly slice steak against the grain, halve bell pepper quarters lengthwise, and separate onion slices into rings.
- While steak rests, whisk sour cream, lime juice, and remaining ½ teaspoon salt in a large bowl. Reserve ¼ cup dressing for serving. Add romaine to remaining dressing in bowl and toss to combine. Serve dressed romaine with steak, bell peppers, onion, and avocado. Drizzle with remaining dressing, if desired.
Nutrition Facts : Calories 548 kcal, Carbohydrate 18 g, Cholesterol 151 mg, Fiber 6 g, Protein 52 g, SaturatedFat 8 g, Sodium 692 mg, Sugar 7 g, Fat 29 g, UnsaturatedFat 0 g
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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