Steak Fajita Salad with Cilantro Vinaigrette

I had such a fun week! I got to speak to two different large groups (which is my favorite thing to do!) One group I spoke about Food Allergies and Pure Delicious and the other was about my career path- kind of a fun departure from the norm, but I really enjoyed sharing my experiences in hopes that it would help others.

I also had my 10th wedding anniversary (when did we get so old!?) and now we are rolling into a packed weekend full of Coco’s Willy Wonka performances and Pia’s Fencing Tournaments. But we are still going to sneak in a little time for some fun and throw a BBQ. And the rest of the time, I like to make easy but delicious meals that are heavy on the grill (saves me pots and pans- YAY!)

This Steak Fajita Salad with Cilantro Vinigrette is just the thing if you are looking for similar types of meals. It is basically steak fajitas but healthier! The delicious grilled steak and vegetables but instead of tortillas and beans, I went for the greens as a base. Also the unbelievably flavorful Cilantro vinaigrette is the perfect compliment to the rest of the dish. Have a wonderful weekend and check back soon, as I am about to do an AWESOME giveaway!!

Steak Fajita Salad with Cilantro Vinaigrette

Author: Heather Christo

Prep time: 20 mins

Cook time: 6 mins

Total time: 26 mins

Serves: 2-4

Ingredients

2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 pound skirt steak
Cilantro Viniaigrette
1 bunch cilantro, leaves and stems, roughly chopped
2 cloves garlic
½ jalapeno pepper, chopped
3 tablespoons olive oil
1 limes juice
2 tablespoons red wine vinegar
kosher salt
2 cups halved mushrooms
1 red onion, sliced into rings
1 red pepper, sliced into rounds
2 jalapenos, halved lengthwise
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt
2 large heads of Romaine Lettuce, halved lengthwise
1 tablespoon olive oil

Instructions

In a large Ziploc combine the cumin, chili powder, onion powder, kosher salt, red wine vinegar and olive oil. Add the skirt steak and seal the bag and then shake and rub the spices into the meat through the bag. Refrigerate and marinate for at least an hour and up to overnight.
To make the vinaigrette combine all of the ingredients in the jar of a blender an d puree until smooth. Season to taste with kosher salt and set aside.
Preheat the grill to medium-high. In a large bowl, toss the vegetables with the olive oil and vinegar and then generously sprinkle with kosher salt.
Add the steak to the grill, cooking for 1 ½ minutes on each side. Set the steak aside to rest while you cook the vegetables. Grill them for about 2-3 minutes on each side and then set aside.
Rub the cut side of the lettuces with the olive oil and then grill for just 1 minute on the cut side- just until there are char marks and the lettuce is slightly wilted on that side.

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