Description
Sizzling lime-marinated steak makes this Mexican-inspired warm fajita steak salad a delightful meal. Crisp greens, caramelized peppers, and tender beef create a satisfying dish perfect for spice enthusiasts.
Ingredients
Scale
- 1 lb (454 g) flank steak
- 2 medium red or orange bell peppers, thinly sliced
- 2 cups (340 g) grape or cherry tomatoes, halved
- 2 cups (330 g) shredded red cabbage (from ¼ small head of cabbage)
- 1 medium romaine lettuce heart (about 8 oz/227 g), chopped
- 1 medium avocado, sliced
- ½ medium yellow onion, thinly sliced
- 1 ½ tbsps (22 mL) olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp kosher salt, plus more for seasoning
- ¼ tsp freshly ground black pepper, plus more for seasoning
Instructions
- Vinaigrette Preparation: Vigorously blend dressing ingredients until a smooth emulsion forms, allowing mixture to rest and develop flavor complexity.
- Skillet Preparation: Heat cast iron skillet intensely until reaching smoking point, creating ideal searing environment.
- Steak Seasoning: Thoroughly coat steak with a robust spice mixture of salt, pepper, cumin, and paprika, ensuring complete surface coverage.
- Steak Searing: Place seasoned steak onto scorching skillet, creating a caramelized exterior without movement for approximately 4 minutes.
- Cooking and Resting: Continue cooking, flipping steak to achieve desired internal temperature, then transfer to cutting surface and tent with foil, allowing meat to rest and redistribute juices.
- Vegetable Sautéing: Reduce skillet temperature, add oil, and sauté onions and peppers until softened with delicate charred edges.
- Salad Assembly: Create a vibrant base using crisp lettuce and cabbage, then slice steak against its natural grain for maximum tenderness.
- Final Composition: Layer sliced steak, caramelized vegetables, tomatoes, and avocado atop greens, drizzle vinaigrette, and gently toss to ensure uniform coating before serving immediately while ingredients remain warm.
Notes
- Meat Mastery: Choose a high-quality cut like flank or skirt steak for maximum flavor and tenderness.
- Heat Control: Use a cast iron skillet for superior heat retention and perfect caramelization of meat and vegetables.
- Resting Ritual: Always let the steak rest after cooking to ensure juicy, tender meat with redistributed internal moisture.
- Slicing Technique: Cut steak against the grain to break down muscle fibers, guaranteeing a melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 70 mg