Mexican Fajita Steak Salad
User Reviews
4.1
Mexican Fajita Steak Salad
Description
This Mexican Fajita Steak Salad starts with thinly sliced corn tortillas fried to golden crispness and lightly salted to add a crunchy topping. A homemade fajita seasoning blend combining chili powder, cumin, smoked paprika, onion and garlic powders, oregano, cayenne, and pepper flavors the steak and dressing. The steak is cooked quickly over high heat to retain juiciness and rested before slicing.
Fresh components include crunchy romaine lettuce, strips of colorful bell peppers, thinly sliced red onion, corn kernels, black olives, and wedges of tomato. These ingredients add brightness and texture contrast against the smoky, spicy meat and the creamy, tangy cilantro-lime crema dressing, which is blended smooth with a pinch of the fajita seasoning.
The salad assembles with the fresh vegetables layered over lettuce, topped by sliced steak and tortilla strips, garnished with jalapeño slices and extra cilantro for heat and herbaceousness. This dish works well as a filling lunch or dinner, offering balanced flavors and textures that highlight the components individually and together.
Ingredients
tortilla strips
- 2 corn tortillas
- olive oil
- salt
fajita seasoning
- 2 tsp chili powder I used chipotle
- 1 tsp cumin ground
- 1 tsp smoked paprika or sweet if you prefer
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sugar
- 1/2 tsp oregano ground
- 1/2 tsp cayenne pepper less for less heat
- 1/2 tsp salt
- 1/2 tsp black pepper fresh ground
dressing
- 1/2 cup Mexican crema sauce
- lime juice of 1
- cilantro large handful, fresh
- 1/2 tsp fajita seasoning
- pinch salt
salad
- 7 ounces romaine lettuce or other crunchy lettuce, hearts
- 1 lb steak I used boneless ribeye, but flank or skirt steak will work great. So will sirloin.
- olive oil
- 2 cups bell pepper about 2 peppers, colorful, strips
- 1/2 red onion cut in thin slices
- 1 corn ear, yellow
- 1/4 cup black olives
- tomato halved or cut in wedges, a few small or cherry tomatoes
garnish
- cilantro leaves
- jalapeño sliced
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.1
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