Beef Fajita Salad Food

STEAK FAJITA SALAD

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

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.

BEEF FAJITA SALAD

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 among four bowls; top each with 1-1/4 cups beef mixture, 1 tablespoon sour cream and 1-1/2 teaspoons salsa.

BEEF FAJITA RICE SALAD

Steps:

• Combine lime juice, oil, garlic, onion powder, cumin, salt and pepper in a shallow baking dish; Add beef, cover, and marinate in refrigerator, for at least 4 hours.
• Remove beef and cook as desired (grilled, pan fried or broiled) for 10 to 12 minutes.
• Slice meat diagonally into bite-size pieces.
• Combine rice, tomatoes, cheese, olives and onions in a large bowl.
• Arrange mixture over shredded lettuce.
• Place beef on top.
• Serve with picante sauce and sour cream.

CHICKEN FAJITA SALAD

Steps:

• For the fajita mix: Mix the chili powder, cumin, garlic powder, sugar, salt, red pepper flakes and black pepper in a bowl.
• For the salad: Heat a grill or grill pan over medium-high heat and brush with olive oil.
• Sprinkle a third of the fajita mix over one side of the chicken breasts. Place the chicken seasoned-side down on the grill and sprinkle another third of the fajita mix over the top of the chicken. Grill the chicken until cooked through, about 5 minutes per side; this will depend on the size of the breasts. Remove the chicken to a baking sheet to cool.
• While the chicken is cooling, add 2 tablespoons olive oil and the remaining fajita mix to a large mixing bowl and whisk together. Add the peppers and toss to coat. Place the peppers on the grill and cook, turning to get good grill marks, about 3 minutes per side. Remove to the baking sheet to cool.
• Brush the corn with the last 2 tablespoons olive oil. Arrange the corn on the grill and cook, turning frequently, until cooked and brown, about 10 minutes total. Remove to a plate to cool.
• Slice the chicken crosswise but keep the slices together. Slice the avocado crosswise, keeping the slices together like the chicken. Squeeze a bit of lime juice over top to prevent the slices from browning.
• For the cilantro lime dressing: Add the olive oil, cilantro, lime zest and juice, salt and chili flakes to a mason jar and shake until emulsified.
• For the assembly: Arrange the lettuce leaves on a large board or platter. Cluster the chicken breast slices, avocado slices and peppers among the leaves. Tuck in the corn cobs here and there and do the same with the sprigs of cilantro. It should look more free-form than composed. Add the tomatoes, limes halves and chunks of cheese in the same way. Drizzle a bit of dressing over the salad to give it a hint of flavor and serve the rest on the side.

FAJITA SALAD

Steps:

• Pulse 3/4 cup of the cilantro, the scallion whites, chipotles, chili powder, lime juice, 2 teaspoons of the salt, and 1 tablespoon of the olive oil in a mini-food processor to make a smooth paste. Coat the steak with the paste. Toss the peppers and onion with 1 tablespoon of the olive oil, and 1/2 teaspoon salt.
• Toast the cumin seeds in a small dry skillet over medium-high heat, about 1 minute. Mix seeds with the cabbage, remaining scallion greens, and remaining 1/4 cup cilantro in a large bowl. Set aside.
• Set a rack 6-inch from the broiler heating element and preheat the broiler. Preheat a broiler pan for about 10 minutes.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the pan, and surround (but do not cover) with the peppers and onion. Return to the broiler. Cook until the meat feels firm but still gives gently when pressed, about 12 minutes for medium rare. Remove steak to a platter and let rest about 10 minutes before slicing. Toss the vegetables, and continue broiling until they soften and char, another 6 to 8 minutes.
• Dress slaw with orange juice and zest, lime zest, 1 1/2 teaspoons salt and 1 tablespoon oil.
• Slice the steak, against the grain, into very thin slices. Arrange on a platter with the peppers and onions. Serve with the slaw.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

FAJITA SALAD

Steps:

• Combine ingredients for dressing in a small bowl.
• Remove 1/4 cup for marinating flank steak; set aside.
• Marinate steak in 1/4 cup dressing for at least 15 minutes or up to 2 hours.
• Chill if marinating the steak longer than 30 minutes, otherwise it may be marinated at room temperature.
• Prepare ingredients for salad, keeping components separate.
• Heat oil for searing the steak in a large nonstick skillet over high heat.
• Remove steak from marinade (discard the excess); season with salt and pepper.
• Sear steak on both sides until medium-rare, 3-4 minutes per side.
• Transfer meat to a cutting board and let rest 5 minutes, then thinly slice steak against the grain with a sharp knife.
• To assemble, layer half the greens in a deep glass bowl (a 12-cup trifle bowl is perfect).
• On the lettuce, layer half of each of the tomatoes, cheese, chips, beans, cilantro, scallions, and steak slices.
• Drizzle with half the dressing, then layer the rest of the ingredients.
• Pile the other half of the steak slices in the center, and drizzle remaining dressing on top.
• Garnish with a dollop of sour cream and serve.
• Makes about 10 cups.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

BEEF FAJITA MARINADE

Steps:

• Whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• To use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. Press the air out of the bag and seal tightly. Marinate in the refrigerator 8 to 24 hours.

GRILLED BEEF FAJITA SALAD

Steps:

• Heat coals or gas grill for direct heat. Mix all Salsa Dressing ingredients; set aside.
• Mix chili powder, cumin and garlic salt. Sprinkle mixture over both sides of beef.
• Place bell peppers and onion in grill basket. Cover and grill beef and vegetables 3 to 4 inches from medium heat about 5 minutes for medium-rare or about 7 minutes for medium; turn. Grill 5 to 7 minutes longer or until desired beef doneness.
• In large bowl, toss lettuce, grilled peppers and onion with half of the dressing. Cut beef diagonally into 1/2-inch slices; place on salad. Serve with remaining dressing, guacamole and sour cream.

CHICKEN FAJITA SALAD RECIPE BY TASTY

Steps:

• Heat the oil in a pan over medium-high heat. Cook the chicken, bell peppers, onion, salt, chili powder, cumin, and garlic powder for five minutes, stirring constantly.
• Flip the chicken, and cook for another five minutes, until chicken is cooked and vegetables are slightly soft. Remove from heat and slice the chicken into strips.
• In a small bowl, combine the olive oil, lime juice, brown sugar, chili, and salt, stirring until evenly mixed.
• In a large bowl, toss the romaine lettuce with the chicken, peppers & onions, avocado, and dressing.
• Enjoy!

SHEET PAN BEEF FAJITAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
• Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
• Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
• Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
• Transfer steak to a cutting board and rest, 5 to 10 minutes.
• Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

FAJITA IN A BOWL

Steps:

• In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.