STEAK FAJITAS
Beef fajitas are delicious served with a lot of condiments on the side. My favorites are guacamole, extra cilantro, and beans and rice!
Provided by Becky
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
- Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.
Nutrition Facts : Calories 896.1 calories, Carbohydrate 103.9 g, Cholesterol 76 mg, Fat 37.8 g, Fiber 9.5 g, Protein 37.8 g, SaturatedFat 11.1 g, Sodium 1181.6 mg, Sugar 6.2 g
MEXICAN FAJITA STEAK SALAD
Mexican Fajita Steak Salad ~ the combination of a cool crisp romaine salad with juicy steak and hot seared peppers and onions is hard to beat.
Provided by Sue Moran
Categories dinner
Time 30m
Number Of Ingredients 28
Steps:
- To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
- Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
- To make the fajita seasoning blend all the ingredients together well.
- To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
- Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
- Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
- If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
- Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
- Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.
Nutrition Facts : Calories 399 kcal, Carbohydrate 23 g, Protein 27 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 85 mg, Sodium 635 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 11 g, ServingSize 1 serving
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.
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.
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
KETO STEAK SALAD
This Keto Steak Salad is the perfect hearty and low carb lunch or light dinner. It's easy to make and has all the amazing flavors of a fajita served with a creamy cilantro lime dressing!
Provided by Kelly
Categories Salad
Time 25m
Yield 6 servings
Number Of Ingredients 27
Steps:
- Combine all the ingredients for the fajita seasonings. Reserve 1 1/2 teaspoons for the bell peppers.
- In a medium bowl, combine 2 tablespoons of olive oil, chopped cilantro, lime juice, mustard and 5 teaspoons of the fajita seasonings. Reserve 1 tablespoon of the steak marinade for drizzling on the steak at the end. Pour remainder of the steak marinade into a large zip-top bag along with the steak. Press the bag to evenly distribute the marinade and allow to sit while you prepare the vegetables.
- Slice the the onions and bell peppers.
- Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for about 4 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1 1/2 teaspoons of fajita seasonings. Cook for 2-3 minutes. Transfer and set aside on a plate.
- Melt ghee on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips. Add the reserved steak marinade to the skillet and add the steak strips until just heated. Remove from heat.
- For the dressing: Combine all the dressing ingredients in a blender or food processor. Blend until smooth. Chill until ready to serve. Can be made a few days in advance.Place 2-3 pieces each of butter and romaine lettuce in a large bowl. Place sliced avocado and grilled peppers and onions on top. Add the flank steak strips and place on top of the salad. Drizzle with chilled dressing. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 424 kcal, Carbohydrate 7 g, Protein 26 g, Fat 31 g, Fiber 2 g
FAJITA SALAD
This makes a beautiful layered Fajita Salad. Arrange the ingredients in a glass bowl - to show off the tiers. Very simple yet elegant. From Cuisine.
Provided by Bev I Am
Categories One Dish Meal
Time 1h6m
Yield 10 cups
Number Of Ingredients 19
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.
Nutrition Facts : Calories 217.2, Fat 11, SaturatedFat 4.4, Cholesterol 42.7, Sodium 166.1, Carbohydrate 14.6, Fiber 3.5, Sugar 5.9, Protein 15.8
STEAK FAJITA SALAD
Fajita Salad with juicy, marinated flank steak atop a bed of fresh, colorful veggies like Romaine lettuce, avocado, bell pepper, and onions! It's topped off with a sprinkle of cheese and a drizzle of creamy, zesty Cilantro Lime Dressing.
Provided by Kelly Anthony
Time 1h42m
Number Of Ingredients 25
Steps:
- Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
- Place the steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 4 hours.
- Set the beef out at room temperature for 30 minutes prior to cooking. Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
- Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the flank steak and cook for about 12-14 minutes, turning it about half-way through. Set aside and allow to rest 5-10 minutes.
- Add all of the ingredients to a food processor fitted with a blade attachment or blender and mix until the consistency is smooth and homogenous.
- Then, slice the beef as thin as possible (cutting against the grain) and set aside.
- Add all of the salad ingredients to a large bowl and toss to combine. Top with the sliced steak and serve with Cilantro Lime Dressing.
Nutrition Facts : Calories 537 kcal, Carbohydrate 9 g, Protein 37 g, Fat 39 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 590 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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 TACO SALAD
Fajita Taco Salad is a delicious Tex-Mex meal combining a perfectly cooked flank steak with all the flavors I love most, and topped with my delicious Chipotle Ranch Dressing. You will want to eat this for days on end!
Provided by Sue Ringsdorf
Categories Main Dish
Time 50m
Number Of Ingredients 28
Steps:
- Make Chipotle Ranch Dressing. In a mixing bowl, combine the ingredients - the Greek yogurt, mayonnaise, chipotle pepper/sauce, cilantro, lime juice, and seasonings. Whisk and then add water to thin as needed. Store in the refrigerator until ready to serve.
- Prep salad ingredients. Prep the remaining ingredients ahead of time. Chop fresh veggies, rinse beans, etc. Set aside.
- Prep marinade. In a mixing bowl, combine the Mexican Marinade ingredients - the olive oil, Worcestershire sauce, chili powder, ground cumin, garlic powder, red pepper flakes, salt, pepper, sugar, and lime juice. Whisk together.
- Marinate steak. Place the steak in a freezer bag and then add the marinade. Massage with your fingers and place in the refrigerator for at least an hour.
- Grill steak and corn. Light a grill to 400 degrees. Set your meat on the counter to take the chill off - this should be done about 30 minutes before grilling. When grill is hot, place the steak on the grill and sear. Flip as needed and cook until the meat is still pink in the middle (personal preference), about 140 degrees.
- Grill corn until slightly charred. Be careful to avoid over-cooking the corn - it doesn't take too long.
- Slice. Let meat rest on the counter for about 10 minutes. Slice against the grain with a sharp knife. Slice the corn off the cobs.
- Serve. Add all salad ingredients to bowls and top with the Chipotle Ranch Dressing. Enjoy!
Nutrition Facts : Calories 699 kcal, Carbohydrate 43 g, Protein 56 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 127 mg, Sodium 882 mg, Fiber 12 g, Sugar 6 g, TransFat 0.01 g, UnsaturatedFat 22 g, ServingSize 1 serving
STEAK FAJITA SALAD
Steps:
- Rub the fajita seasoning evenly over both sides of the steak.
- Place the bell pepper and onion slices in a grill basket and cook, stirring occasionally until tender and slightly charred in places.
- Sear the steak and then grill until it's medium-rare or to your desired doneness.
- Remove the vegetables and steak from the grill and allow it to rest for 5 minutes.
- After resting, thinly slice the steak against the grain.
- Rub the fajita seasoning evenly over both sides of the steak.
- Add the coconut oil to a skillet on the stove and heat over medium-high heat.
- Saute the onions and peppers, stirring occasionally, until tender then set aside.
- Thinly slice the seasoned steak and cook in the preheated skillet to desired doneness.
- Remove from the heat and set aside.
- Place the salad greens in a large bowl.
- Top with the cooked veggies and steak as well as any additional toppings. I like avocado slices, cherry tomatoes, salsa, and fresh cilantro.
Nutrition Facts : ServingSize 1 salad, Calories 457 kcal, Carbohydrate 12 g, Protein 51 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 143 mg, Sodium 225 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 9 g
SKIRT STEAK FAJITA SALAD
Made with red onions, corn and tender strips of beef skirt steak, this salad is as appetizing as anything you'd order at your favorite bistro.
Provided by My Food and Family
Categories Beef
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat grill to medium-high heat.
- Mix first 3 ingredients. Pour over steak in shallow glass dish; turn to evenly coat both sides of steak. Let stand 5 min.
- Remove steak from marinade; discard marinade. Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min. Cut steak across the grain into thin slices.
- Combine remaining ingredients. Serve topped with meat.
Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 18 g
FAJITA SALAD WITH STEAK (WHOLE30, LOW CARB, KETO)
This fajita salad is loaded with tender steak, veggies, and a quick and flavorful dressing. Whole30, low carb, and keto, it's a healthy Mexican dinner recipe that you can throw together in about half an hour!
Provided by Cheryl Malik
Categories Main Course Salad
Time 45m
Number Of Ingredients 17
Steps:
- Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
- Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
- Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more.
- Transfer the steak to a cutting board and tent with aluminum foil to rest.
- Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
- Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.
Nutrition Facts : Calories 564 kcal, Carbohydrate 13 g, Protein 27 g, Fat 46 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 658 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 salad out of 4, UnsaturatedFat 36 g
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
QUICK & HEALTHY STEAK FAJITA SALAD WITH A CILANTRO LIME VINAIGRETTE
This hearty salad starts with a warm, cheesy layer of beans and is topped with leafy greens, crunchy veggies, and ripe avocado. Bringing it all together is a zesty cilantro lime vinaigrette that is literally delicious on any protein or veggie!
Provided by Chelsea Davis
Categories Salad
Time 30m
Number Of Ingredients 21
Steps:
- Remove the steak from the fridge 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.
- Place all dry rub ingredients into a small bowl and mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
- Heat a cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 4-5 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest for 10 minutes before slicing.
- Thinly slice the steak against the grain.
- Prepare the salad! Start with a warmed layer of black beans, followed by a layer of cheese so it gets melty. Top with your dressed greens, avocado, peppers and sliced cherry tomatoes. Finish it off with slices of steak and a drizzle of your vinaigrette. Sprinkle more cheese and serve immediately.
FAJITA STEAK SALAD RECIPE FOR CANDIDA
Easy Recipe for Fajita Steak Salad Recipe For Candida. That will help your Candida treatment. Natural Remedy for Candida with healthy food and diet.
Provided by fhcwpe
Categories Snack
Yield 6
Number Of Ingredients 18
Steps:
- Make the dressing: Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
- Make the salad: Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, generously season the steak with salt, pepper, cumin, and paprika on both sides.
- Place the steak in the pan and cook undisturbed until a dark golden-brown crust forms, about 4 minutes. Flip and cook until until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil.
- Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
- Combine the lettuce and cabbage in a large bowl. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.
Nutrition Facts : Calories 338.3 kcal, Carbohydrate 30.5 g, Fat 9.8 g, SaturatedFat 3.3 g, Cholesterol 50.2 mg, Sodium 482.4 mg, Fiber 9.6 g, Sugar 2.8 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 WITH CREAMY-CILANTRO DRESSING
Provided by Alex
Time 45m
Number Of Ingredients 21
Steps:
- Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
- Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
- Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo.
- Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
- Using a sharp knife, slice the steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
- Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinate at room temp for 15-30 minutes.
- Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
- Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden-brown crust (about 10 minutes total).
- Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
- Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
- Divide lettuce amongst 4 bowls. Top with sliced avocado, steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
GRILLED STEAK FAJITA SALAD WITH CHIMICHURRI DRESSING
An easy grilled fajita steak salad that's loaded with tender steak, veggies, avocado and a quick chimichurri dressing done in 30 minutes.
Provided by Krista
Categories Beef
Time 25m
Yield 4
Number Of Ingredients 19
Steps:
- Heat grill to medium high heat, about 350-375 degrees F..
- Season both sides of the flank steak with salt and pepper. Set aside.
- In medium bowl add julienned peppers, 1 tablespoon of olive oil, salt and pepper to season. Toss to coat the peppers.
- To grill the peppers. Place them on either a grill basket or put a cast iron skillet right on the grill. Saute for 5-10 minutes, stirring occasionally, until they are charred. Remove from grill and let rest.
- Place seasoned flank steak on the grill. Sear each side for 4-5 minutes. Remove from grill and let rest for 5 minutes to the juices redistribute then slice the steak.
- For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
- To assemble the salad add spring mix to a large bowl (or four individual bowls), top with sliced steak, grilled peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.
Nutrition Facts : ServingSize 1 1/2 cup salad + dressing, Calories 438 calories, Sugar 4 g, Sodium 435 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 13 g, Fiber 5 g, Protein 27 g, Cholesterol 75 mg
STEAK FAJITA PASTA SALAD
Perfectly cooked fajita steak and vegetables tossed with pasta and topped with a glorious dressing that brings all of the flavors of this Fajita Pasta Salad together.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 2h20m
Number Of Ingredients 23
Steps:
- In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
- Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
- Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
- Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
- Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
- Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
- Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
- Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
- Pour the dressing over the pasta salad and toss to coat.
- Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 54 g, Protein 21 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 34 mg, Sodium 832 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
FAJITA SALAD
A protein-packed salad, this Tex-Mex inspired treat pairs lean, chili coated flank steak and hearty black beans with old school iceberg lettuce, for a festive and flavorful main dish salad that also makes a great addition to the Cinco de Mayo party buffet. Shred the iceberg super finely to create a lettuce nest for the beef and its colorful corn, tomato and green chile companions. You won't miss the traditional tortillas in this flavor packed preparation, though any leftovers can always be rolled inside the wrap of your choice the day after!
Categories Dinner
Time 18m
Yield 2 servings
Number Of Ingredients 11
Steps:
- 1. Spray a large nonstick grill pan with nonstick spray, then set over high heat until smoking. Coat steak on both sides with chili powder, then grill until medium, about 8 minutes, turning once. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/4-inch pieces. 2. Toss steak, tomato, green chilies, corn, black beans, lime juice, oregano and cumin in a big bowl until well combined. Place 2 cups shredded lettuce on each plate; divide salad among them.
Nutrition Facts : Calories 201 kcal
FAJITA TACO SALAD
This fajita taco salad has all the flavors and textures of fajitas and tacos along with a creamy chili oregano dressing.
Provided by Nicole B.
Categories Main
Time 20m
Number Of Ingredients 17
Steps:
- Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.
- Season the steak chunks with salt and black pepper. Set aside.
- Heat olive oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
- Fry the beef until the edges are starting to brown (3-5 minutes). Turn the beef chunks over halfway through.***
- Using a slotted spoon, transfer the beef to a bowl, then add peppers and onion to the pan. Cook until just starting to soften (1-2 minutes).
- Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.
Nutrition Facts : Calories 577 kcal, Carbohydrate 22.9 g, Protein 41.1 g, Fat 36.3 g, SaturatedFat 10.1 g, Cholesterol 127 mg, Sodium 503 mg, Fiber 2.6 g, Sugar 5.5 g, ServingSize 1 serving
ALMOST-FAMOUS STEAK TACO SALAD
It's easy to pretend you're being healthy when you order a taco salad, but those crispy edible bowls - the best part! - can make the meal a serious calorie bomb. At the popular chain Moe's, the taco bowl alone has 390 calories and 26 grams of fat. But if you're addicted to Moe's Close Talker salad, don't despair: Chefs in Food Network Kitchens created this copycat with a slimmed-down shell that's baked instead of fried.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 taco salads
Number Of Ingredients 24
Steps:
- Make the tortilla bowls: Position a rack in the lower third of the oven; preheat to 450 degrees F. Put 4 empty cans (labels removed) or small ovenproof bowls upside down on a baking sheet. Drape a square of foil over each can and coat with cooking spray.
- Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil. Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed. Bake until golden, about 5 minutes. Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil. Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.
- Meanwhile, make the steak: Whisk the dried garlic, onion and oregano, the cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl. Put the steak in a shallow dish and rub with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss. Cover and refrigerate 30 minutes or up to 4 hours.
- Heat a large cast-iron skillet over high heat. Add the steak and scatter the bell pepper and onion around it. Sear the steak about 5 minutes per side, then transfer to a cutting board. Continue cooking the pepper and onion until just tender, about 3 more minutes. Thinly slice the steak against the grain, then cut into 1-inch pieces.
- Assemble the salad: Whisk the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth. Add the cucumber, lettuce, beans and olives and toss. Divide the salad among the tortilla bowls. Top with the steak, bell pepper, onion, cheese and salsa.
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.
STEAK FAJITA PASTA SALAD
Steak Fajita Pasta Salad is perfectly cooked fajita steak and vegetables tossed with pasta and topped with a flavorful dressing that brings all of the flavors together. It's an easy pasta salad recipe to bring to all of your summer picnics and potlucks!
Provided by Donna Elick
Categories Side Dish
Time 1h40m
Number Of Ingredients 23
Steps:
- In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
- Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
- Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
- Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
- Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
- Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
- Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
- Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
- Pour the dressing over the pasta salad and toss to coat.
Nutrition Facts : ServingSize 1, Calories 547 kcal, Carbohydrate 54 g, Protein 21 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 833 mg, Sugar 8 g, Fiber 5 g
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4.9/5 (32)Total Time 25 minsCategory Main CourseCalories 380 per serving
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
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- Combine Worcestershire, cumin, chili powder, oregano, lime zest, lime juice, garlic, 1/4 cup olive oil, and 1 teaspoon of the salt in a large ziplock plastic bag, and mix well. Reserve 2 tablespoons of marinade in a small bowl. Add steak to bag and seal tightly. Marinate in the refrigerator at least 4 hours or overnight, turning and massaging marinade into meat occasionally.
- Heat 1 tablespoon of the oil in a large cast-iron skillet over medium-high. Add bell peppers, onions, and, if desired, jalapeño; cook, stirring often, until slightly softened and caramelized, about 5 minutes. Sprinkle with remaining 1/2 teaspoon salt. Add reserved marinade, and cook, stirring to scrape any loose brown bits from the bottom. Transfer bell pepper mixture to a platter, and cover with aluminum foil to keep warm. Wipe any extra juice from bottom of skillet, and return to medium-high.
- Remove steak from marinade, allowing any excess marinade to drip off; discard marinade. Heat remaining 1 tablespoon oil in skillet over medium-high. Add steak; cook to desired degree of doneness, or 4 minutes per side for medium-rare. Transfer to a cutting board, and let stand, tented with aluminum foil for 5 minutes.
- Slice steak, across the grain in 1/2-inch slices, and place on platter with vegetables; sprinkle with cilantro. Serve with tortillas, pico de gallo, and sour cream.
STEAK FAJITA TACO SALAD - NORINE'S NEST
From norinesnest.com
Reviews 2Category Soups, Salads, & SandwichesCuisine Mexican AmericanTotal Time 35 mins
- In a medium size sauce pan, with a lid, over medium-high heat, add rice, water, lime juice, chicken bullion, and cilantro. Bring to a boil. Reduce heat to a low simmer, cover with lid, and cook for 20 minutes or until rice is tender. Fluff with a fork and set aside.
- Meanwhile, in a microwave safe bowl, add one can pinto beans and 1/4 cup of Salsa Verde. Mix until well combined. Cook for 3-4 minutes, covered, in microwave.
- Cut skirt steak into bite size pieces. Heat a large skillet with 1 Tablespoon oil, over medium-high heat, until oil is hot. Add cut up seasoned skirt steak. Cook until meat is brown and edges are golden. Remove meat from skillet and set aside to cool off.
- Heat a large griddle or skillet over medium heat. Butter one side of each flour tortilla. Place tortilla on griddle butter side down. Add 1/4 cup grated cheese to top of tortilla. Grill until one side is golden brown and cheese is melted.
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From eatingwell.com
Category Healthy Flank Steak RecipesCalories 200 per servingTotal Time 24 hrs 50 mins
- In a screw-top jar, combine the lime peel, lime juice, 3 tablespoons water and olive oil. Cover and shake well. Pour half of the lime juice mixture into a small bowl; stir in onion and garlic. Reserve remaining lime juice mixture.
- Score the beef by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place beef in a plastic bag set in a shallow dish. Pour the lime juice mixture (with onion and garlic) over the beef. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
- For dressing, in a small bowl gradually stir 3 tablespoons water into fruit pectin; stir in reserved lime juice mixture and honey. Cover and chill for 24 hours.
- Drain beef, discarding marinade. Grill beef on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 12 to 14 minutes for medium. (Or, place beef on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. Allow 12 to 14 minutes for medium.)
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- In a bowl, combine avocado oil, lime juice, garlic, chipotle powder, coriander, cumin, and oregano. Stir to incorporate and set aside.
- Using a fork, poke holes in the flank steak to let the marinade penetrate more quickly. Liberally season both sides with salt and pepper. Add the flank steak to a zip-top bag, pour in the marinade and massage to coat. Seal the bag, squeezing out as much air as possible, and refrigerate for 1 to 4 hours.
- 45 to 60 minutes before cooking, remove the steak from the fridge and let it come to room temperature. Preheat 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Add the steak and cook, flipping every 60 to 90 seconds, until the thickest part of the meat reads 140F to 145F on an instant read thermometer, about 8 to 9 minutes total, depending on the thickness of the steak.
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- Heat a grill pan to medium-high heat and place the steak in the pan to cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steak over and continue to cook 3 to 5 minutes for medium-rare (internal temperature of 135°F), 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F).
- Once cooked, removed the steak from the pan, set aside and allow to rest at least 5 minutes before slicing.
- While the steak is resting, cook the vegetables. In the same pan you cooked the steak, on medium heat, add bell peppers, onion and olive oil. Stir to ensure the vegetables are well coated.
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