Fajita Steak Greens (Printable Recipe)
Seared steak, fresh greens, smoky peppers, and soft avocado all come together with a bold lime kick.
# Ingredients You'll Need:
→ Dressing
01 -
Pinch cayenne pepper
02 -
1/2 teaspoon kosher salt
03 -
1 teaspoon ground cumin
04 -
80 ml fresh lime juice (that’s about 2 or 3 limes)
05 -
120 ml extra-virgin olive oil
06 -
1/2 teaspoon chili powder
→ Salad
07 -
1 medium avocado, sliced
08 -
2 cups grape or cherry tomatoes, halved
09 -
2 cups shredded red cabbage (from roughly 1/4 of a small head)
10 -
1 medium romaine lettuce heart (around 225 g), chopped
11 -
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
12 -
1/2 teaspoon kosher salt, plus more if you need it
13 -
2 medium red or orange bell peppers, thinly sliced
14 -
1/2 medium yellow onion, sliced super thin
15 -
22 ml olive oil, divided
16 -
1/2 teaspoon paprika
17 -
1/2 teaspoon ground cumin
18 -
450 g flank steak
# Steps to Follow:
01 -
Pour your dressing all over and give everything a gentle toss so it’s mixed up. Eat it warm.
02 -
Grab a big bowl, dump in the chopped romaine and red cabbage. Cut steak into thin strips across the grain. Toss in that steak, those sautéed onions and peppers, then add tomatoes and avocado.
03 -
Lower the heat to medium. Splash in the last bit of olive oil. Throw in onions and bell peppers with some salt and black pepper. Move things around every now and then. Veggies should be softer and a little charred on the edges (about 8 minutes). Take them off the stove.
04 -
Flip your steak over and keep cooking, flipping it every couple minutes. If you want medium-rare, wait till a thermometer says 54°C (takes about 4 mins total). For medium, let it hit 60°C (takes about 6 mins). Move the steak to a board and lightly cover with foil.
05 -
Heat a 25 cm cast iron skillet on high for 10 minutes. Wait till it just starts to smoke. Set your steak in and don’t touch it for 4 minutes, so it gets a crispy brown crust.
06 -
Sprinkle both sides of the flank steak with plenty of salt, black pepper, cumin, and paprika.
07 -
Grab a small bowl, dump in olive oil, lime juice, cumin, chili powder, salt, and a pinch of cayenne. Whisk it fast till it looks all blended. Set it to the side.
# Extra Tips:
01 -
You can fix your dressing up to two days early. Pop it in the fridge in a closed container till you need it.
02 -
As long as you don’t add dressing, you can keep leftover salad covered in the fridge for three days.