Steak Fajita Salad with Tortilla Croutons
A Mexican-inspired salad featuring juicy flank steak, sautéed peppers and onions, black beans, and crispy tortilla croutons, all tossed in a zesty lime-cilantro dressing. This hearty salad combines the flavors of traditional fajitas with fresh romaine lettuce for a lighter meal.
Ingredients
- •2 whole corn tortillas
- •4 tablespoons Olive oil
- •1 sheet Parchment paper
- •3 tablespoons lime juice
- •2 tablespoons fresh cilantro
- •¾ lb flank steak
- •1 medium yellow onion
- •2 small bell peppers
- •2 cloves garlic
- •½ teaspoon ground cumin
- •2 hearts romaine lettuce
- •1 cup cooked black beans
Cooking Instructions
- 1.
Heat oven to 350°. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
15 min
- 2.
In a mixing bowl, whisk together lime juice, 2 tablespoons oil, cilantro and 1/2 teaspoon salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add romaine and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.
12 min
