Steak Fajita Pasta Salad Recipes

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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



Steak Fajita Salad image

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.

8 ounces beef steak, cut into thin strips
2 teaspoons dry fajita seasoning
1 tablespoon vegetable oil
½ cup sliced red or green bell peppers
⅓ cup sliced onion
1 (11 ounce) package DOLE® Just Lettuce
1 medium tomato, diced
¼ cup drained canned black beans
¼ cup sliced black olives
¼ cup shredded Cheddar cheese
Southwest Fiesta Dressing (recipe below)

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



Fajita Steak Salad with Cilantro-Lime Vinaigrette image

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.

2 tablespoons vegetable oil, plus more for the grill pan
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon
2 cloves garlic cloves, smashed
1 scallion, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Zest and juice of 2 limes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper

STEAK FAJITA PASTA

"This steak and pasta dish combines flavors my family loves with the convenience I love," says Veronica Callaghan of Glastonbury, Connecticut. "Adding fresh ingredients to a packaged mix results on great homemade taste."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Steak Fajita Pasta image

Steps:

  • Place steak on a broiler pan. Broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, saute onion in butter until tender. Add tomatoes and peppers; saute 1 minute longer. Add water and pepper sauce. Bring to a boil; stir in pasta with contents of seasoning packet. Return to a boil. , Reduce heat to medium; cook, uncovered, for 5-6 minutes or until pasta is tender, stirring frequently. Stir in cream; heat through. Thinly slice beef; serve over pasta.

Nutrition Facts : Calories 437 calories, Fat 20g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 868mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 3g fiber), Protein 28g protein.

1 pound beef flank steak or beef top sirloin steak
1 small onion, thinly sliced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1-1/3 cups water
1/4 teaspoon hot pepper sauce
1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
2/3 cup half-and-half cream

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