Description
Sizzling Mexican-inspired warm fajita steak salad brings zesty southwestern flavors to your dinner table. Juicy marinated steak, crisp vegetables, and tangy dressing create a quick, satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) flank steak
Vegetables and Produce:
- ½ medium yellow onion, thinly sliced
- 2 medium red or orange bell peppers, thinly sliced
- 1 medium romaine lettuce heart (about 8 ounces/227 grams), chopped
- 2 cups (330 grams) shredded red cabbage (from ¼ small head of cabbage)
- 2 cups (340 grams) grape or cherry tomatoes, halved
- 1 medium avocado, sliced
Seasonings and Oil:
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 ½ tablespoons (22 milliliters) olive oil
- ½ teaspoon kosher salt, plus more for seasoning
- ¼ teaspoon freshly ground black pepper, plus more for seasoning
Instructions
- Prepare the zesty vinaigrette by vigorously blending all dressing components until they create a smooth, unified emulsion; allow the mixture to rest and develop flavor complexity.
- Select a robust cast iron skillet and heat it intensely until it reaches a smoking point, indicating optimal temperature for searing.
- Massage the steak with a robust spice blend of salt, pepper, cumin, and paprika, ensuring complete coverage on both surfaces.
- Position the seasoned steak onto the scorching skillet, allowing it to develop a rich caramelized exterior without movement, approximately 4 minutes.
- Rotate the steak and continue cooking, monitoring internal temperature for desired doneness – 130°F for medium-rare or 140°F for medium.
- Transfer the cooked steak to a cutting surface and loosely tent with foil, permitting the meat to rest and redistribute internal juices.
- Reduce skillet temperature and introduce oil, then sauté onions and peppers until they soften and acquire delicate charred edges.
- Create a vibrant salad foundation by combining crisp lettuce and cabbage in a spacious mixing vessel.
- Slice the steak against its natural grain to maximize tenderness.
- Assemble the salad by layering sliced steak, caramelized vegetables, juicy tomatoes, and creamy avocado atop the greens.
- Drizzle the prepared vinaigrette and gently toss to ensure uniform coating, then serve immediately while ingredients remain warm.
Notes
- Customize the steak doneness by adjusting cooking time, checking internal temperature with a meat thermometer for precision.
- Cast iron skillet creates an intense golden-brown crust, delivering restaurant-quality sear and maximum flavor development.
- Slice steak against the grain to ensure tender, easy-to-chew meat that melts in your mouth.
- Charring vegetables at medium heat intensifies their natural sweetness and adds smoky depth to the salad.
- Choose ripe avocados for creamy texture and fresh tomatoes for bright, juicy bursts of flavor.
- Quick 20-minute meal that combines protein-packed steak with crisp vegetables for a balanced, nutritious dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg