Steak Fajita Salad
- 20m Prep Time
- 15m Cook Time
- 1h Ready In
A hearty salad featuring marinated flank steak, sautéed bell peppers and onions, served over crisp romaine lettuce. Finished with a drizzle of salsa or dressing.
Ingredients
- 1/4 cup avocado oil
- 1/4 cup lime juice
- 2 clove garlic roughly chopped
- 1 tsp chipotle pepper powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 1/2 lbs flank steak
- Kosher salt
- freshly-cracked black pepper
- 1 medium red bell pepper julienned
- 1 medium green bell pepper julienned
- 1 medium red onion thinly sliced
- 2 head romaine lettuce roughly chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 195 mg
- Iron: 4.55 mg
- Magnesium: 68.8 mg
- Phosphorus: 460 mg
- Potassium: 1061 mg
- Zinc: 7.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup avocado oil
- 1/4 cup lime juice
- 1 tsp chipotle pepper powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 1/2 lbs flank steak
- Kosher salt
- freshly-cracked black pepper
Prepare
- 2 clove garlic, roughly chopped
- Julienne 1 medium red bell pepper
- Julienne 1 medium green bell pepper
- 1 medium red onion, thinly sliced
- 2 head romaine lettuce, roughly chopped
Let's Cook
-
Step 1.
In a bowl, combine avocado oil, lime juice, garlic, chipotle powder, coriander, cumin, and oregano. Stir to incorporate and set aside. Using a fork, poke holes in the flank steak to let the marinade penetrate more quickly. Liberally season both sides with salt and pepper. Add the flank steak to a zip-top bag, pour in the marinade and massage to coat. Seal the bag, squeezing out as much air as possible, and refrigerate for 1 to 4 hours. 45 to 60 minutes before cooking, remove the steak from the fridge and let it come to room temperature. Preheat 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Add the steak and cook, flipping every 60 to 90 seconds, until the thickest part of the meat reads 140F to 145F on an instant read thermometer, about 8 to 9 minutes total, depending on the thickness of the steak. Transfer steak to a board and let it rest at least 6 minutes before slicing against the grain. Wipe the skillet clean and add 2 tablespoons avocado oil. Add the onion and red and green peppers and season with a pinch of salt. Cook, stirring often, until the vegetables have softened and slightly caramelized. Taste for seasoning and adjust salt as required. Add romaine lettuce to individual serving bowls. Top with sliced steak and sautéed vegetables, and drizzle with compliant salsa or dressing of choice. Enjoy!