Pan Seared Fajitas Steak Salad

Name: Pan Seared Fajitas Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 10 oz Ribeye steaks; Pinch salt & pepper; 1 cup grape tomatoes, blistered; 3 TBSP grapeseed oil, divided; 2 garlic cloves; 1 TBSP butter; 1 red pepper, sliced thinly; 1 yellow pepper, sliced thinly; 1 red onion, sliced thin; 1/2 tsp salt; 1 tsp garlic powder; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp cumin; 1 tsp Tex Mex seasoning; 1/2 lime, juiced; 1/2 romaine lettuce, washed and sliced thinly; 1 avocado, sliced; 1/2 cup shredded Monterey Jack and Cheddar; 1/4 cup cilantro, chopped; 1 clove garlic minced; 2 chipotle peppers in adobo sauce minced; 1 tsp lime juice; 1/2 cup mayonnaise; Pinch of salt

by Lisa Kotler

2 servings

45 min

I'm trying to cut down my unrefined carbs so this dish has all of the goodness of steak fajitas without the tortilla. It was a delicious, easy to make and healthy option. You can make substitute with chicken, but I decided to use rib eye steak, which I pan seared in a cast - iron pan with grape tomatoes, let steak stand and then slice thinly. I made the steak and tomatoes first and while it rests on a cutting board, I made the peppers and onions in the same cast-iron. I topped the salad with cilantro, blistered tomatoes, chipotle aioli, cheese, and avocado. I hope you enjoy this salad as much as I did.

Pan Seared Fajitas Steak Salad

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Recipe details

Yield 2 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Ingredients

STEAK SALAD

2 10 oz Ribeye steaks
Pinch salt & pepper
1 cup grape tomatoes, blistered
3 TBSP grapeseed oil, divided
2 garlic cloves
1 TBSP butter
1 red pepper, sliced thinly
1 yellow pepper, sliced thinly
1 red onion, sliced thin
1/2 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1 tsp Tex Mex seasoning
1/2 lime, juiced
1/2 romaine lettuce, washed and sliced thinly
1 avocado, sliced
1/2 cup shredded Monterey Jack and Cheddar
1/4 cup cilantro, chopped

CHIPOTLE AIOLI

1 clove garlic minced
2 chipotle peppers in adobo sauce minced
1 tsp lime juice
1/2 cup mayonnaise
Pinch of salt

Instructions

STEAK SALAD

add salt and pepper to all sides of the steak
heat oil in a cast-iron pan on high
when the pan is hot, add the meat and the tomatoes
letting the steak form a crust, flip after 5-6 minutes
add butter and garlic cloves to the pan
tilting the pan, keep spooning the butter over the steaks, and place the rosemary and garlic right on the steaks
once cooked to the desired doneness, remove meat from pan and let stand on a cutting board (medium rare is 5-6 minutes per side) use a meat thermometer to be sure
add 1 TBSP of oil to pan, peppers, and onion
add spices to the pan and mix thoroughly, cooking until softened
slice steak thinly
place lettuce on two plates, top with peppers, onions, blistered tomatoes, steak, shredded cheese, cilantro, and drizzle on chipotle aioli
serve immediately and enjoy

CHIPOTLE AIOLI

Add ingredients to a mini chopper and mix thoroughly
If it's too thick, add a 1-2 tsp of water to thin it out

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