Enjoy steak fajita in a salad. Grill Steak marinated with dried chiles and tequila to top fresh crisp lettuce along with sautéed peppers and onions. Use guacamole and salsa as your dressing.
Pin Grilled Steak Fajita Salad here.
When I was at the grocery store buying a corned beef, my little one spied a Certified Angus Beef labeled for fajita. She jumped up and down excitedly and asked we could buy the flap steak to make fajita. As she knows I am a sucker for her exuberance towards my cooking, the steak quickly was added to our cart. In fact she played me like a fiddle. Although little did she know I was just as excited about the thought of grilled steak fajita salads.
When I mentioned steak fajita salads were on the menu, her little smile quickly dropped to a scowl. A salad? What no tortillas? I am pretty sure she was thinking “Are you insane, Mom?” In spite of her ambivalence towards salads, I knew she would love them. In fact, she has actually taken to eating most leafy green salads. Will wonders never cease? Moreover she can always have a tortilla on the side.
As for me, this salad would fit perfectly into my lower carb eating. Notice I did not say “low carb”. No Siree Bob! My body does not like really low carb diets. I am going for a more even match of protein and carbs. Thus the Certified Angus Beef Flap steak is the perfect way for me to enjoy steak fajita that fit within this eating style. Grilling adds a nice smoky flavor. After all, it is the char on the steak and vegetables that really bring home the flavor of fajita. Scroll down and get the recipe for Grilled Steak Fajita Salad, you will love it.
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Grilled Steak Fajita Salad
- 2 dried guajillo peppers
- 3 garlic cloves
- ¼ cup chopped cilantro
- 2 medium scallions , roughly chopped
- ½ tsp . ground cumin
- ¼ cup tequila
- 1/2 tsp . kosher salt
- ¼ cup olive oil
- 1 ¼ lb flap steak , cut in half crosswise
- 1 tsp kosher salt
- ¼ tsp fresh ground black pepper
- 1 red , yellow, and orange pepper, thinly sliced
- 2 cup sliced onion
- 1 tsp olive oil
- ½ tsp kosher salt
- ¼ tsp fresh ground black pepper
- 8 cups lettuce
- 4 oz . queso fresco , crumble
- ¼ cup guacamole
- ½ cup salsa
In a small bowl, cover guajillo peppers in boiling water. Let sit for 30 minutes. Then remove the seeds and chop.
Place them in a blender with garlic, cilantro, scallions, cumin, tequilla, salt and olive oil. Puree.
Pour into a plastic bag. Add beef. Seal bag and massage marinade into beef. Refrigerate for 3 hours.
Preheat grill to high.
Remove steak from marinade discarding marinade. Pat steak with a paper towel to dry.
Sprinkle both sides with salt and pepper.
Grill for 3 to 5 minutes per side, or until desired doneness.
Let rest on a chopping board.
In a large non-stick skillet, heat oil over medium-high heat.
Add peppers, onions, salt and pepper. Cook, stirring frequently, for 15 minutes or until slightly caramelized.
Place lettuce into a large bowl.
Top with peppers and onions.
Thinly slice skirt steak and place on salad.
Add crumbled queso fresco, guacamole and salsa.
I calculated 11 Weight Watcher Smartpoints.
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Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy beef recipes:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.