Warm Fajita Steak Salad

Warm Fajita Steak Salad: A Burst of Flavors in Every Bite

Introduction

Experience the vibrant flavors of a fajita combined with the freshness of a salad in this delightful Warm Fajita Steak Salad. Perfect for a quick weeknight dinner or a weekend lunch, this recipe brings together tender flank steak, crunchy vegetables, and a zesty dressing to create a dish that’s as nutritious as it is delicious.

Ingredients

For the Dressing:

• 1/2 cup olive oil
• 1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper

For the Salad:

• 1 pound flank steak
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 1/2 tablespoons olive oil
• 1/2 medium yellow onion, thinly sliced
• 2 medium red or orange bell peppers, thinly sliced
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 medium romaine lettuce heart (about 8 ounces), chopped
• 2 cups shredded red cabbage (from 1/4 small head of cabbage)
• 2 cups grape or cherry tomatoes, halved
• 1 medium avocado, sliced

Directions

1. Make the Dressing:
   • Whisk all the dressing ingredients together in a small bowl until combined and emulsified. Set aside.
2. Prepare the Salad:
   • Heat a 10-inch cast iron skillet over high heat for about 10 minutes until the pan starts to smoke slightly. Meanwhile, season the flank steak generously with salt, pepper, ground cumin, and paprika on both sides.
   • Place the steak in the heated skillet and cook undisturbed for about 4 minutes until a dark golden-brown crust forms. Flip the steak and continue cooking, flipping every 2 minutes, until the steak registers 130°F for medium-rare or 140°F for medium, approximately 4 to 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil to rest.
   • Reduce the heat to medium and add olive oil to the skillet. Add the sliced onion, bell peppers, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly charred around the edges, about 8 minutes. Remove from heat.
3. Assemble the Salad:
   • In a large bowl, combine the chopped romaine lettuce and shredded red cabbage.
   • Slice the rested steak across the grain into thin strips. Add the steak slices, sautéed onions, bell peppers, halved tomatoes, and avocado slices to the bowl with the greens.
   • Drizzle the salad with the prepared dressing and toss gently to combine all ingredients.
4. Serve:
   • Serve the salad warm, enjoying the combination of flavors and textures.

Additional Information

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Calories: Approximately 450 kcal per serving
• Servings: 4

This Warm Fajita Steak Salad is sure to become a favorite in your household. The juicy steak, fresh veggies, and zesty dressing come together to create a satisfying meal that’s perfect any time of the year. Enjoy!

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