This salad puts all the other salads to shame! Steak Fajita Salad has juicy, beefy steak strips coated in a spicy and vivid spice blend resting on a bed of romaine. With fried home tortilla strips, bright sauteed bell peppers, and a creamy, citrus-infused dressing, Steak Fajita Salad beats out traditional Caesar salad every time. It only takes half an hour to make this, so you can have it as a quick and healthy lunch or a full healthy meal anytime.
Ingredients
For the tortilla strips:
- 2 corn tortillas
- 1 tablespoon olive oil
- salt, to taste
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
For the fajitas:
- 1 pound steak
- 2 tablespoons olive oil, divided
- 1/2 red onion, sliced
- 2 cups colorful bell pepper, sliced into strips
- 1 ear yellow corn
For the dressing:
- 1/2 cup Mexican crema
- 1 lime, juiced
- 1/2 teaspoon fajita seasoning
- cilantro, to taste
- salt, to taste
For the salad:
- 7 ounces romaine hearts
- small or cherry tomatoes, halved or cut in wedges, to taste
Directions
Step 1 –Slice the corn tortillas into 1/4 inch strips.
Step 2 –In a large skillet, heat 1 tablespoon of the olive oil over high heat.
Step 3 –Add the strips when the oil is hot and allow them to fry, flipping as needed, until crispy, about 3-4 minutes.
Step 4 –Remove the tortilla strips from the heat and dry them on paper towels.
Step 5 –Season the tortillas with salt to taste.
Step 6 –In a mixing bowl, mix the chili powder, cumin, paprika, onion powder, garlic powder, sugar, ground oregano, cayenne pepper, salt, and pepper.
Step 7 –Rub the steak on both sides with the prepared fajita seasoning.
Step 8 –In a skillet over high heat, add 1 tablespoon of the olive oil.
Step 9 –Add the steak to the skillet when the oil is heated.
Step 10 –Cook the steak on the highest heat until it reaches your desired level of doneness, about 3 minutes per side for medium-rare.
Step 11 –Transfer the steak to a plate and allow it to rest for 10 minutes underneath the foil.
Step 12 –Clean the skillet as desired, and add the remaining olive oil.
Step 13 –Once hot, cook the onions until tender, about 3-5 minutes.
Step 14 –Transfer the onions to a plate and repeat the same step with the peppers.
Step 15 –Prepare the corn as desired.
Step 16 –Remove the kernels from the cob.
Step 17 –Place the crema, the lime juice, the prepared fajita seasoning, and the cilantro in a food processor or blender and pulse until combined and smooth.
Step 18 –Taste and adjust the seasoning as necessary.
Step 19 –Assemble the salad by arranging the lettuce in a bowl.
Step 20 –Slice the steak and add it to the top of the salad, along with the onions, peppers, corn, tortilla strips, and tomatoes.
Step 21 –Drizzle on the dressing and serve!
