Mexican Fajita Steak Salad ~ the combination of a cool crisp romaine salad with juicy steak and hot seared peppers and onions is hard to beat.
Cuisine: American Tex-Mex
7ouncesromaine heartsor other crunchy lettuce
1lbsteakI used boneless ribeye, but flank or skirt steak will work great. So will sirloin.
2cupscolorful bell pepper stripsabout 2 peppers
1/2red onioncut in thin slices
1ear yellow corn
a few small or cherry tomatoeshalved or cut in wedges
1/2cupMexican crema sauce
juice of 1 lime
large handful fresh cilantro
2tspchili powderI used chipotle
1tspsmoked paprikaor sweet if you prefer
1/2tspcayenne pepperless for less heat
1/2tspfresh ground black pepper
To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
To make the fajita seasoning blend all the ingredients together well.
To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.
https://theviewfromgreatisland.com/mexican-fajita-steak-salad-recipe/ April 24, 2019