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.
IngredientsFor 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
Slice the corn tortillas into 1/4 inch strips.
In a large skillet, heat 1 tablespoon of the olive oil over high heat.
Add the strips when the oil is hot and allow them to fry, flipping as needed, until crispy, about 3-4 minutes.
Remove the tortilla strips from the heat and dry them on paper towels.
Season the tortillas with salt to taste.
In a mixing bowl, mix the chili powder, cumin, paprika, onion powder, garlic powder, sugar, ground oregano, cayenne pepper, salt, and pepper.
Rub the steak on both sides with the prepared fajita seasoning.
In a skillet over high heat, add 1 tablespoon of the olive oil.
Add the steak to the skillet when the oil is heated.
Cook the steak on the highest heat until it reaches your desired level of doneness, about 3 minutes per side for medium-rare.
Transfer the steak to a plate and allow it to rest for 10 minutes underneath the foil.
Clean the skillet as desired, and add the remaining olive oil.
Once hot, cook the onions until tender, about 3-5 minutes.
Transfer the onions to a plate and repeat the same step with the peppers.
Prepare the corn as desired.
Remove the kernels from the cob.
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.
Taste and adjust the seasoning as necessary.
Assemble the salad by arranging the lettuce in a bowl.
Slice the steak and add it to the top of the salad, along with the onions, peppers, corn, tortilla strips, and tomatoes.
Drizzle on the dressing and serve!