Grilled Fajita Steak Salad With Pickled Pink Onions

Walk through any neighborhood in the late afternoon, and chances are youll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

Grilled Fajita Steak Salad With Pickled Pink Onions Ingredients

• 3 large garlic cloves, minced

• ? cup fresh lime juice

• Salt and pepper, to taste

• 6 tablespoons extra-virgin olive oil

• 1 tablespoon ground cumin

• 2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks

• 1 red bell pepper, seeded and quartered

• 1 yellow bell pepper, seeded and quartered

• large red onion, thinly sliced

• 2 tablespoons rice wine vinegar

• 12 cups arugula or other prewashed baby greens

• cup light sour cream

How to Make Grilled Fajita Steak Salad With Pickled Pink Onions

1. Mix 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.

2. 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.

3. 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.

4. 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.

Grilled Fajita Steak Salad With Pickled Pink Onions Nutritions

• Calories: 384.1 calories

• Carbohydrate: 8.4 g

• Cholesterol: 62 mg

• Fat: 30.6 g

• Fiber: 1.6 g

• Protein: 19.2 g

• SaturatedFat: 9.2 g

• ServingSize:

• Sodium: 65.4 mg

• Sugar: 3 g

• TransFat:

• UnsaturatedFat:

Grilled Fajita Steak Salad With Pickled Pink Onions Reviews

• This is a great recipe. The directions are simple and easy to follow and the result is delicious I will be looking for more of Pam Andersons recipes in the future.

• I used this recipe for steak fajitas...minus the salad part. Instead of pickling the onions, I sliced thin and cooked them with the peppers on a "skillet" over the fire next to the steak. Very good.

• I served this for company and everybody asked for the recipe. Its a great-tasting, healthful entree salad thats easy to prepare. I would definitely make this again. The pickled red onions were a great addition to the salad.

• Great recipe, thanks FYI- I used flank steak.

• The recipe is outstanding I was surprised by how easy it was. The meat is tender and the flavor out of this world My husband and kids ate it all up and raved about how incredible it was. You must try this recipe

• Great recipe - the flavors blend beautifully. I made it as written and added chopped tomato and avocado. My only complaint is about how tart the lime-garlic dressing is when you get to the bottom of the bowl. If you didnt drain the dressing off the arugula, you were in for a sour bite. Next time, Im going to try a lime-cilantro vinaigrette instead.

• Next time I make this Ill use Tri-tip steak with spicy Montreal seasoning- the cumin rub wasnt that great. Cilantro would be great, too. This salad was AWESOME

• Best recipe in a long time... would add a quarter cup of cilantro on top of the salad to really bring the flavors home. Could not ask for a tastier summer salad Enjoy

• I marinated the onions in red wine vinegar as that was all I had. A delicous salad.

• After trying this recipe as-is last time, I had to dress up the dressing to suit my tastes, it was just slightly bland. But the overall recipe is great. This time I tried the dressing base of this recipe, mixed with the spices, and marinated some sliced chicken meat, bell peppers, red onion, and mushrooms and made a stir-fry out of it. I served it over rice and it was fantastic I think I actually like the flavors of the lime and vinegar with chicken rather than beef, and the salad can still be used and taste fantastic. Thanks, very yummy :-)

• We only used the marinade portion and made regular fajitas, but this had great flavor after only marinating for a couple hours. This will be my go-to fajita marinade from now on - thank you

• This is a very good recipe. It looks sort of high maintenance, but is actually quite simple. I used a fat free dressing to reduce calories, but added it to the lime and garlic. I also added some tomato since they were in season...it worked nicely.

• Very good recipe the flavors blend very well. My 17 year old made this for the family for dinner and said the directions were very easy to follow.

• This was very good. The flavors all blended perfectly Easy to prepare, quick, easy cleanup and healthy, to boot This is a great recipe Thanks for sharing

• The pickled onions were good especially

• Added more stuff, hot sauce more cumin for extra flavor

• Good and easy

• Loved the lime flavor. Added extra veggies and cooked them in the marinade. Very yummy