Fajita Taco Salad
Steak Fajita Taco Salad-- tender steak with sauteed peppers, onions, and tangy avocado dressing drizzled generously on the top.
Servings: 4 servings
Calories: 664kcal
Ingredients
- 8 cups romaine lettuce chopped
- 1 ½ lb. flank steak or skirt steak
- 1 onion julienned
- 2 bell pepper julienned
- ½ cup queso fresco crumbled
- ½ cup tortilla chips crumbled
- 1 cup cherry tomatoes halved
- 1 tbsp. olive oil
Avocado Lime Ranch
- ½ cup Greek yogurt
- 1 avocado ripe
- ½ cup buttermilk
- 1 garlic clove minced
- 1 lime
- 4 green onions
- ½ tsp. onion powder
- ½ tsp. dried dill
- ½ tsp. salt
- ½ tsp. pepper
Fajita Steak Marinade
- 2 tbsp. olive oil
- ½ cup orange juice
- 1 lime juiced
- 1 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
Instructions
To marinate steak
- Begin by preparing your marinade. In a small bowl, combine oil, orange juice, lime juice, spices, salt, and pepper.
- Pour over top of the steak and marinate for 30 minutes or up to 24 hours. Remove from the fridge and allow to come to room temperature for 30 minutes before cooking.
Avocado Lime Ranch Dressing
- In a blender or a food processor, add all ingredients and pulse until very smooth.
Salad Assembly
- Heat cast iron skillet over high heat. Add 1 tablespoon of oil. Once the oil is hot, place in flank steak and sear for 3-4 minutes on each side, or until the internal temperature reaches 120-125 degrees. Once cooked, set to the side to cool and then slice thinly against the grain.
- To the now empty skillet, heat remaining oil over medium heat. Add onions and peppers and saute for 5 minutes, stirring often.
- To a serving plate or bowl, add a generous helping of chopped lettuce. Top with sliced steak, peppers, onions, tomatoes, crumbled tortilla chips, and crumbled queso fresco cheese. Spoon on dressing and enjoy.
Notes
These measurements create enough for 4 salads.
Allow meat to rest to let the juices redistribute after cooking. This helps it stay juicy and tender.
When you go to cut the meat, make sure to cut it against the grain, this helps with tenderness, as well.
Nutrition
Serving: 1g | Calories: 664kcal | Carbohydrates: 41g | Protein: 49g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1155mg | Potassium: 1679mg | Fiber: 11g | Sugar: 12g | Vitamin A: 11653IU | Vitamin C: 124mg | Calcium: 316mg | Iron: 6mg