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Grilled Fajita Steak Salad With Pickled Pink Onions

Grilled Fajita Steak Salad With Pickled Pink Onions

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 19.2 g
  • 38%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

ABBENORMAL
27

ABBENORMAL

7/16/2005

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 Anderson's recipes in the future.

Cat
20

Cat

7/29/2008

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.

SRBORGESON
19

SRBORGESON

7/14/2005

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

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