Mexican Fajita Steak Salad
User Reviews
4.1
120 reviews
Good
Mexican Fajita Steak Salad
Report
Mexican Fajita Steak Salad ~ the combination of a cool crisp romaine salad with juicy steak and hot seared peppers and onions is hard to beat.
Share:
Ingredients
tortilla strips
- 2 corn tortillas
- olive oil
- salt
fajita seasoning
- 2 tsp chili powder I used chipotle
- 1 tsp ground cumin
- 1 tsp smoked paprika or sweet if you prefer
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sugar
- 1/2 tsp ground oregano
- 1/2 tsp cayenne pepper less for less heat
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
dressing
- 1/2 cup Mexican crema sauce
- Juice of 1 lime
- large handful fresh cilantro
- 1/2 tsp fajita seasoning
- pinch salt
salad
- 7 ounces romaine hearts or other crunchy lettuce
- 1 lb steak I used boneless ribeye, but flank or skirt steak will work great. So will sirloin.
- olive oil
- 2 cups colorful bell pepper strips about 2 peppers
- 1/2 red onion cut in thin slices
- 1 ear yellow corn
- 1/4 cup black olives
- a few small or cherry tomatoes halved or cut in wedges
garnish
- cilantro leaves
- Sliced Jalapenos
Add to Shopping List
Instructions
- To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
- Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
- To make the fajita seasoning blend all the ingredients together well.
- To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
- Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
- Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
- If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
- Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
- Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
23g
(8%)
Protein
27g
(54%)
Fat
23g
(35%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
85mg
(28%)
Sodium
635mg
(26%)
Potassium
742mg
(21%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
7553IU
(151%)
Vitamin C
100mg
(111%)
Calcium
112mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 27g | 54% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 635mg | 26% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 7553IU | 151% |
| Vitamin C | 100mg | 111% |
| Calcium | 112mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
120 reviews
Good
Other Recipes
You'll Also Love
