Recipe Background
Manni knows how to make more than just boring salads; he can make them the best part of your day, no contest! Take Manni's Steak Fajita Salad, as just an example. The steak is rosy and juicy, coated in zesty fajita seasonings and just so savory and satisfying. When the salad is piled high with that steak, the blistered fajita vegetables, and a tangy and creamy vinaigrette, you have more than a salad — you have a full meal! Manni's Steak Fajita Salad is a salad star!
Manni knows how to make more than just boring salads; he can make them the best part of your day, no contest! Take Manni's Steak Fajita Salad, as just an example. The steak is rosy and juicy, coated in zesty fajita seasonings and just so savory and satisfying. When the salad is piled high with that steak, the blistered fajita vegetables, and a tangy and creamy vinaigrette, you have more than a salad — you have a full meal! Manni's Steak Fajita Salad is a salad star!
Ingredients
For the steak:
- 1 (1-pound) skirt steak
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried Mexican oregano
For the cilantro-lime vinaigrette:
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 clove garlic smashed
- 1 cup cilantro leaves loosely packed
- 2 teaspoons honey or agave optional
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
For the salad:
- 2 tablespoons avocado oil or olive oil divided
- 1 medium yellow onion cut into 1/2-inch slices
- 1 medium red bell pepper cut into 1/2-inch slices
- 1 medium green bell pepper cut into 1/2-inch slices
- 1 head romaine lettuce chopped
- 1 (16-ounce) carton cherry tomatoes halved
- 2 avocados sliced
- 4 tablespoons queso fresco optional, crumbled
Directions
- Place the steak on a plate or cutting board and let it rest at room temperature for 15 minutes.
- In a small bowl, add the cumin, the paprika, 1 teaspoon of the kosher salt, 1 teaspoon of the ground pepper, the chili powder, the onion powder, the garlic powder, and the dried oregano and whisk to combine. Set the dry rub mixture aside.
- In a food processor or blender, add the vinegar, the lime juice, the garlic, the cilantro, the honey, the remaining salt, and the remaining pepper.
- Cover the blender and pulse the vinegar mixture until the ingredients are combined and smooth.
- While the processor or blender runs on its low setting, slowly stream in the extra-virgin olive oil and process until the dressing is emulsified. Set the cilantro-lime vinaigrette aside.
- Evenly coat all sides of the steak with the dry rub mixture, pressing it in with your hands to ensure it adheres. Set the remaining dry rub mixture aside.
- In a cast-iron skillet over medium-high heat, add 1 tablespoon of the avocado oil, while swirling to ensure the skillet is evenly coated.
- Add the steak to the hot oil and cook, flipping it once, until the steak reaches an internal temperature of 130 degrees F for medium-rare, about 3-4 minutes per side.
- Transfer the steak to a cutting board to rest until it comes up to an internal temperature of 135 degrees F for medium-rare, about 5 minutes.
- Add the remaining avocado oil to the skillet and allow it to heat.
- Add the onions, the red bell peppers, and the green bell peppers to the hot oil and toss to coat.
- Add the reserved dry rub mixture to the veggie mixture and toss to coat.
- Allow the veggie mixture to sear for 2 minutes.
- Toss the veggie mixture and continue to cook until the vegetables are blistered in spots and are tender, about 6-7 minutes.
- Transfer the skillet from the heat.
- Thinly slice the steak against the grain.
- Divide the romaine evenly between four serving plates.
- Evenly add the tomatoes and the avocados to the salads.
- Evenly add the veggie mixture and the steak slices to the salads.
- Sprinkle the salads with the queso fresco.
- Serve the salads with the cilantro-lime vinaigrette.
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