Main
Steak Fajita Salad
45 minServes 4Nutri-Score B€€
B
45 min
45 minSteak Fajita Salad
what you need
Ingredients
steak (sirloin or flank, trimmed)Meat600 g
bell peppers (sliced)Produce2 pieces
onion (sliced)Produce1 piece- lettuce (washed and chopped)Produce200 g
olive oil (for the marinade)Pantry60 ml- lime juice (freshly squeezed)Produce30 ml
soy saucePantry30 ml
garlic (minced)Produce3 pieces
chili powderSpices8 g
cumin (ground)Spices5 g
smoked paprikaSpices4 g
saltSpices5 g
black pepper (ground)Spices2 g- cilantro (for the vinaigrette)Produce30 g
red wine vinegar (for the vinaigrette)Pantry30 ml- olive oil (for the vinaigrette)Pantry90 ml
per serving
Nutrition
463kcal
- Carbs
- 10 g
- Proteins
- 33 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl
Frying pan
Tongs
Whisk
step by step
Method
- Step 1
Make the marinade
- Whisk the olive oil, lime juice, soy sauce, garlic, chili powder, cumin, smoked paprika, salt and black pepper in a bowl.
- Add the steak and coat well, then cover and refrigerate.
- Step 2
Prep the vegetables
- Slice the bell peppers and onion.
- Season the vegetables and set aside.
- Step 3
Cook the steak
- Heat a pan over high heat and cook the steak about 5 minutes per side.
- Transfer to a board and rest.
- Step 4
Wash the lettuce
- Wash and chop the lettuce while the steak rests.
- Arrange the lettuce in bowls or on a platter.
- Step 5
Sear the peppers and onions
- Cook the seasoned peppers and onion in the hot pan until softened and lightly charred.
- Step 6
Make the cilantro vinaigrette
- Blend or whisk the cilantro, red wine vinegar and olive oil until emulsified.
- Step 7
Assemble the salad
- Slice the rested steak against the grain.
- Top the lettuce with the peppers, onion and steak, then drizzle with the cilantro vinaigrette.