I have done a few posts on fajitas in the past, but was surprised to find a new one that we all like especially when you have an abundance of greens to eat from our garden. This is a perfect way to celebrate the abundance of the harvest. Note: you can mix this one up with whatever it is you are growing in your garden. ANY of the greens work and certainly you don’t have to have multi colored bell peppers. We grew several varieties this year and they all were delicious. The point is to take a sirloin or flank or any other steak out of the freezer from the meat share you bought, and serve this up throughout the summer and early fall!
Steak Fajita Salad
1 onion, thinly sliced
3 bell peppers, any color or variety, thinly sliced
8 cups chopped romaine lettuce or other mixed greens
1 avocado, halved, seeded, peeled and thinly sliced
Cilantro Lime Dressing
1 cup loosely packed cilantro
½ cup sour cream
2 tablespoons mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of salt
¼ cup olive oil
2 tablespoons apple cider vinegar
Place all of this except the olive oil into your blender and spin a few times. Slowly add the OO and the vinegar to emulsify.
For the Steak
¼ cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon onion powder
Kosher salt and freshly ground black pepper
2 pounds flank steak/sirloin/other favorite steak (even tri tip cut thin)
To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Alternatively, you can pre slice the steak and add the marinade to that.
Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.
