Fajita Steak Salad with Cilantro-Lime Vinaigrette
Ingredients
- Steak
- 2 tablespoons vegetable oil
plus more for the grill pan
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Juice of 1 lemon
- 2 cloves garlic cloves
smashed
- 1 scallion
cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 pounds top round London broil steak
- Vinaigrette
- 1/4 cup fresh cilantro leaves
finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Zest and juice of 2 limes
- 2 garlic cloves
grated
- Kosher salt and freshly ground black pepper
Directions
- 1
For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- 2
Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- 3
For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- 4
For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- 5
Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- 6
Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
Fajita Steak Salad with Cilantro-Lime Vinaigrette
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Based on 15 ratings
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About this Recipe
Craving the vibrant flavors of fajitas but looking for a fresh, satisfying meal? This Fajita Steak Salad with Cilantro-Lime Vinaigrette brings the best of both worlds, transforming a simple steak into an unforgettable dish. It’s an explosion of flavor that feels both hearty and light.
What makes this recipe truly shine is the clever use of top round steak, often labeled London broil. This inexpensive cut is perfectly suited for a powerful marinade, ensuring every bite of steak is bursting with flavor. The bold cilantro-lime vinaigrette isn't just a dressing; it's a flavor powerhouse that beautifully coats every element, from the savory steak to the charred vegetables, tying the whole dish together.
Prepare for an exciting symphony of textures and tastes. You'll savor tender, well-seasoned steak alongside crisp greens, creamy avocado, and the delightful crunch of tortilla strips. The charred peppers and onions add a smoky sweetness that complements the tangy, herbaceous vinaigrette, creating a balanced and deeply satisfying salad experience. A sprinkle of pepper jack cheese adds a touch of creamy heat, making each forkful a true party on your plate.
The beauty of this fajita steak salad lies in its versatility. While pepper jack cheese adds a delightful kick, you could easily swap it for Monterey Jack or even crumbled cotija for a different flavor profile. For an extra pop of color and freshness, consider adding cherry tomatoes or corn kernels to the salad mix. You could also adjust the spice level in the steak marinade to your preference by adding a pinch more chili powder.
This vibrant salad is perfect for a lively weeknight dinner or as a standout dish at your next casual gathering. Serve it as a complete meal, allowing guests to enjoy the full spectrum of flavors and textures in every forkful.