Steak Fajita Salad
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(3)
Ingredients
6 servings
- 2 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 8 cups chopped romaine lettuce
- 1 avocado, halved, seeded, peeled and thinly sliced
- 1 cup loosely packed cilantro, stems removed
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 2 cloves garlic
- Juice of 1 lime
- Pinch of salt
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 2 pounds flank steak
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
Step 6
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.
Step 7
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak, and avocado.
Step 8
Serve immediately with cilantro lime dressing.
Step 9
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Chef's notes
Best of all, if you have any leftover toppings, you can always make tacos the very next night, making 2 dinners from one recipe. Double win!
