Name: Fajita Steak Salad
Cuisine: Latin America
Ingredients: 2 flank steaks, about 2 pounds each; 1 cup olive oil; 1/4 cup Worcestershire sauce; 2/3 cup lime juice; 6 cloves garlic, minced; 1/4 cup , ground; 2 tablespoons brown sugar; 1 green bell pepper, cored and quartered; 1 red bell pepper, cored and quartered; 1 zucchini, quartered lengthwise; 1 yellow squash, quartered lengthwise; 1/2 purple onion, sliced into 2-3 rounds; 1/2 cup reserved marinade; 1 cup loosely packed cilantro leaves; 1/2 cup plain Greek yogurt or sour cream; 1 small garlic clove garlic, minced; 2 tablespoons lime juice; 1/4 teaspoon , ground; 1/8 teaspoon; 1/4 cup grapeseed oil; 3 heads romaine lettuce; cilantro leaves, for garnish; cojita or queso fresco, for garnish

All Recipes

Fajita Steak Salad

For a large summertime gathering, you want to find a dish to please the crowd with a minimum of fuss. This fajita steak salad offers pleasing grill fare for all without an excess of effort or mess. And it's delicious to boot. Hearty, but not too heavy, this salad is great served alongside grilled corn or cold margaritas for even more summer goodness.

Ingredients

For the Flank Steak:

2 flank steaks, about 2 pounds each
1 cup olive oil
1/4 cup Worcestershire sauce
2/3 cup lime juice
6 cloves garlic, minced
1/4 cup

Fajita & Taco Spice

Fajita & Taco Spice

All the seasonings you need for delicious fajitas and tacos, are conveniently blended into this mix- just add salt to taste. Rich with tomato, bell pepper, onion, garlic, New Mexican...

, ground
2 tablespoons brown sugar

For the Vegetables:

1 green bell pepper, cored and quartered
1 red bell pepper, cored and quartered
1 zucchini, quartered lengthwise
1 yellow squash, quartered lengthwise
1/2 purple onion, sliced into 2-3 rounds
1/2 cup reserved marinade

For the Dressing:

1 cup loosely packed cilantro leaves
1/2 cup plain Greek yogurt or sour cream
1 small garlic clove garlic, minced
2 tablespoons lime juice
1/4 teaspoon

Peppercorn - Black - Tellicherry

Peppercorn - Black - Tellicherry

Black pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr...

, ground
1/8 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1/4 cup grapeseed oil

For the Salad:

3 heads romaine lettuce
cilantro leaves, for garnish
cojita or queso fresco, for garnish

Preparation

For the Flank Steak:

In a large measuring cup, combine the oil, Worcestershire sauce, lime juice, garlic, Fajita & Taco Spice, and brown sugar. Stir well to combine then remove 1/2 cup of the marinade and reserve for the vegetables.

Divide the remaining marinade into two 1 gallon plastic bags. Place one flank steak into each bag and allow to marinate in the refrigerator for 2 hours or longer. Allow the meat to come to room temperature before cooking.

When you are ready to cook, preheat a charcoal or gas grill to medium high heat. Cook the flank steaks 4-5 minutes per side for medium rare. Remove the meat from the grill and allow it to rest a few minutes before slicing.

For the Vegetables:

Combine the vegetables and reserved marinade in a gallon plastic bag and allow to marinate 2 hours or longer. Grill the vegetables alongside or after the steak, turning every minute or so to get a nice sear on all sides.

Transfer the vegetables to a cutting board and chop into bite sized pieces.

For the Dressing:

While the meat and vegetables are marinating, prepare the dressing.

In a blender, combine the cilantro, yogurt or sour cream, minced garlic, lime juice, salt and pepper. Blend well. Add the grapeseed oil to the mixture and blend again.

For the Salad:

On a large platter, lay down a bed of romaine lettuce. Add the warm meat and vegetables, and drizzle on a generous portion of dressing. Garnish with cilantro and cheese (optional).