Grilled Fajita Steak Salad With Pickled Pink Onions
With steak, veggies, and plenty of flavor, you'll love this delicious recipe.
Recipe Summary Grilled Fajita Steak Salad With Pickled Pink Onions
Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.Ingredients | Best Beef For Steak Fajitas3 large garlic cloves, minced⅓ cup fresh lime juiceSalt and pepper, to taste6 tablespoons extra-virgin olive oil1 tablespoon ground cumin2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks1 red bell pepper, seeded and quartered1 yellow bell pepper, seeded and quartered½ large red onion, thinly sliced2 tablespoons rice wine vinegar12 cups arugula or other prewashed baby greens½ cup light sour creamDirectionsMix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Add steak and peppers; cover and cook without turning until well seared, 3 to 4 minutes. Turn steaks and peppers and continue to grill, covered, 3 to 4 minutes longer for medium to medium-rare meat.Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Best Beef For Steak FajitasServings: 6 Yield: 6 servings
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