Sunday, September 6, 2015

steak fajita salad... 1 hour

the goods:

2 tablespoons olive oil, divided
1 onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 orange bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 large head of romaine lettuce, chopped
1 avocado, halved, seeded, peeled, and thinly sliced
barbecue sauce, for serving
tortilla strips, for serving
cilantro leaves, for serving

cilantro-lime dressing:
1 cup loosely packed cilantro
1/2 cup sour cream
2 tablespoons mayonnaise
2 cloves garlic
juice of 1 lime
pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar

1/4 cup olive oil
2 garlic cloves, minced
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
2 pounds flank steak

Marinate the steak: In a large zip-top bag, combine olive oil, garlic, lime juice, cumin, chili powder, oregano, and onion powder. Season steak with salt and pepper then add to bag. Smoosh around to coat steak entirely with marinade. Marinate at least 30 minutes, or if you do it earlier in the day, refrigerate it and turn it over occasionally.
Make the dressing: In the bowl of a food processor, combine the cilantro, sour cream, mayonnaise, garlic, lime juice and salt. With the motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.
Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Working in batches, cook steak, flipping once. About 5 minutes per side for medium-rare (depending on thickness). Remove from heat and let rest 10 minutes before thinly slicing across the grain.
Add onion to skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining tablespoon olive oil in pan and add bell peppers. Cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
To assemble the salad, arrange romaine lettuce on plates and top with onions, peppers, steak, and avocado. Drizzle with dressing and barbecue sauce and top with tortilla strips and additional cilantro.

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