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.
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 FAJITAS
Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.
Provided by Martha Rose Shulman
Categories tacos, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
- In a small bowl, whisk together lime juice and zest, 1/4 cup olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.
- Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.
- Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.
- Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.
- Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2- to 3/4-inch wide strips.
- Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco.
Nutrition Facts : @context http, Calories 588, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 41 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 760 milligrams, Sugar 6 grams, TransFat 1 gram
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
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.
FAJITA-STYLE PASTA
Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner
Provided by Esther Clark
Categories Dinner
Time 35m
Yield Serves 4-6
Number Of Ingredients 16
Steps:
- Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
- Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
- Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.
Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
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- Stir together all spices, salt, and pepper in a small bowl. Sprinkle evenly over meat and rub in to coat all sides and pieces.
- Heat olive oil in a large skillet over medium high heat. Add the steak and cook, turning as needed to brown all sides, for about 5 minutes until browned and mostly cooked through. The time it takes will depend on the thickness of your cut. Remove to a plate.
- Add onions, peppers, and garlic to the pan and cook, stirring occasionally, until cooked through and browned, about 5 minutes. Remove from pan and place with the steak.
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FAJITA SALAD RECIPE (WITH MARINATED FLANK STEAK) - THE …
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Estimated Reading Time 5 mins
- 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.
- 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.
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- 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.
- 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.
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