Grilled Steak Fajita Salad
Ingredients
The salad
-
1
lb.
flank steak or skirt steak
-
½
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
tablespoon
olive oil
-
1
yellow pepper
julienned
-
1
red pepper
julienned
-
1
green pepper
julienned
-
4
cups
spring mix
-
½
cup
pickled red onion
-
1
avocado
sliced
-
½
cup
cherry tomatoes, halved
Chimichurri Dressing
-
1
clove
garlic
-
1
cup
fresh cilantro
-
2
tablespoons
red wine vinegar
-
1
tablespoon
lime juice
-
3
tablespoons
olive oil
-
¼
teaspoon
smoked paprika
-
¼
teaspoon
red pepper flakes
-
to taste
salt & pepper
Instructions
- Preheat the grill to medium high heat (about 350-375°F).
- Season both sides of the flank steak with salt and pepper and set aside.
- In a medium bowl, combine julienned peppers with olive oil, salt, and pepper.
- Grill the peppers in a grill basket or cast iron skillet for 5-10 minutes until charred, then remove from the grill.
- Sear the seasoned flank steak on the grill for 4-5 minutes on each side, then let it rest for 5 minutes before slicing.
- For the dressing, blend garlic, cilantro, red wine vinegar, lime juice, smoked paprika, red pepper flakes, salt, and pepper until finely chopped, then add olive oil and blend until combined.
- Assemble the salad by adding spring mix to a bowl and topping with sliced steak, grilled peppers, pickled onions, cherry tomatoes, and sliced avocado. Serve with chimichurri dressing on the side.
Nutrition Facts (estimated)
Servings
4
Calories
438
Total fat
32g
Total carbohydrates
13g
Total protein
27g
Sodium
435mg
Cholesterol
75mg
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