Tasty Fajita Steak Salad

Jayne

Jayne

Tasty Fajita Steak Salad Recipe from Flora Nutition Brisbane

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Tasty Fajita Steak Salad Recipe

A fajita, in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions that are usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. In this recipe, we’re going to skip the tortilla and serve this salad on a bed of crisp Cos lettuce. A perfect summer salad!

Ingredients

  • 60 ml Extra Virgin Olive Oil (divided)
  • 225 grams Flank Steak
  • Sea Salt & Black Pepper (to taste)
  • 30 ml Lime Juice
  • 10 grams Coriander
  • 1 Yellow Capsicum (sliced)
  • 40 grams Red Onion (sliced)
  • 75 grams Cherry Tomatoes (halved)
  • 8 leaves Cos Lettuce (chopped)
  • 1 Avocado (sliced)

Directions

Ok, here’s how to prepare our tasty Fajita Steak Salad:

  1. Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 10 to 15 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
  2. Meanwhile, in a blender or food processor, add the remaining oil, lime juice, coriander, and salt and pepper to taste. Process until smooth and set aside.
  3. In the same cast iron pan used to cook the steak, turn the heat to medium and add the capsicum, onion, and tomatoes. Cook until charred in spots and softened – about three to five minutes and then remove and set aside.
  4. Divide the Cos leaves onto plates and top with steak, onion mixture, and avocado. Add the coriander dressing and enjoy!

Notes

Leftovers
Salad is best stored separately from the dressing. Refrigerate in an airtight container for up to
three days.
No Coriander (Cilantro)
Use parsley instead.
Additional Toppings
Add mushrooms to the charred veggies

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