Warm Fajita Steak Salad (Printable Version)
Sliced steak, crisp greens, charred peppers, and creamy avocado unite with zesty lime dressing.
# Ingredients:
→ Dressing
01 -
120 ml extra-virgin olive oil
02 -
80 ml freshly squeezed lime juice (from 2 to 3 limes)
03 -
1 teaspoon ground cumin
04 -
1/2 teaspoon chili powder
05 -
1/2 teaspoon kosher salt
06 -
Pinch cayenne pepper
→ Salad
07 -
450 g flank steak
08 -
1/2 teaspoon ground cumin
09 -
1/2 teaspoon paprika
10 -
22 ml olive oil, divided
11 -
1/2 medium yellow onion, thinly sliced
12 -
2 medium red or orange bell peppers, thinly sliced
13 -
1/2 teaspoon kosher salt, plus additional for seasoning
14 -
1/4 teaspoon freshly ground black pepper, plus more for seasoning
15 -
1 medium romaine lettuce heart (approx. 225 g), chopped
16 -
2 cups shredded red cabbage (about 1/4 small head)
17 -
2 cups grape or cherry tomatoes, halved
18 -
1 medium avocado, sliced
# Steps:
01 -
In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and cayenne until fully emulsified. Set aside.
02 -
Generously season both sides of the flank steak with salt, black pepper, cumin, and paprika.
03 -
Heat a 25 cm cast iron skillet over high heat for approximately 10 minutes, until lightly smoking. Place steak into skillet and sear undisturbed for 4 minutes to develop a golden-brown crust.
04 -
Flip the steak and cook, turning every 2 minutes, until a meat thermometer inserted reads 54°C for medium-rare (about 4 minutes). For medium, continue to 60°C (approximately 6 minutes total). Transfer steak to a cutting board and tent with foil.
05 -
Reduce heat to medium. Add the remaining olive oil to the skillet. Sauté onion and bell peppers with salt and black pepper, stirring occasionally, until softened with light charring on edges, about 8 minutes. Remove from heat.
06 -
In a large bowl, combine chopped romaine and shredded red cabbage. Slice the rested steak thinly across the grain. Add steak slices, sautéed onion and peppers, tomatoes, and avocado to the greens.
07 -
Drizzle with prepared dressing and toss gently to combine. Serve warm.
# Notes:
01 -
Dressing can be prepared up to 2 days in advance and stored refrigerated in a sealed container.
02 -
Undressed salad leftovers can be kept, covered, in the refrigerator for up to 3 days.