Easy Steak Fajita Salad
Raise your hand if you love fajitas! If so, then you’re going to adore this salad. This dish is a delicious mash-up of restaurant-style steak fajitas and a satisfying taco salad. Fajitas are one of those staple dishes you’ll find in most Mexican restau- rants. They’re usually brought to the table in a piping-hot skillet with sautéed peppers and onions, accompanied by fresh corn tortillas with a variety of toppings. This salad takes them a step further and in a slightly better-for-you direction. We’re serving the fajita steak and sautéed veggies over a crisp bed of lettuce, adding even more fresh produce with a sprinkle of cotija cheese and tossing it all in a vibrant cilantro-lime vinaigrette!
Yields4 servings
Total Timeunder 1 hour
Ingredients
- Cilantro-Lime Vinaigrette
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) lime juice
- 2 tablespoons (8 g) chopped cilantro (leaves & stems)
- 1 clove garlic, minced
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
Fajita Seasoning- 1 1/2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
Steak Fajita Salad- 1 pound (454 g) skirt steak
- 2 tablespoons (30 ml) olive oil, divided
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1/2 white onion, thinly sliced
- 1 head romaine lettuce, chopped
- 2 cups (296 g) halved cherry tomatoes
- 1 large avocado, sliced or diced
- Crumbled cotija cheese, for garnish
- Tortilla chips, crushed, for garnish
INSTRUCTIONS
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To make the cilantro-lime vinaigrette, in a small measuring glass or jar, whisk the olive oil, lime juice, cilantro, garlic, honey, salt and red pepper flakes together. Cover and refrigerate it.
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In a small bowl, mix the chili powder, smoked paprika, cumin, salt, garlic powder, onion powder, dried oregano and black pepper together. Then place the skirt steak on a tray and pat it with a paper towel. Rub the fajita seasoning over all sides of the steak.
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Heat 1 tablespoon (15 ml) of olive oil in a large sauté pan over medium-high heat. Once it’s hot, add the steak and cook it for 3 to 4 minutes per side, or until it’s lightly blackened and cooked through to an internal temperature of 135°F (57°C) for medium rare. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it against the grain.
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While the steak is resting, add the remaining 1 tablespoon (15 ml) of olive oil to the same pan and turn the heat down to medium. Add the sliced peppers and onion and sauté them until tender, 6 to 7 minutes. Once they’re done, trans- fer the veggies to a plate and allow them to cool to room temperature.
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To assemble each individual salad, add the chopped lettuce, cooled fajita veggies, tomatoes and avocado to a bowl. Drizzle the vinaigrette over the top and toss the salad until it is fully coated. Top it with the sliced steak, cotija cheese and crushed tortilla chips and serve.
Credit:
Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.
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