Food Recipes Fajita Steak Salad Be the first to rate & review! A Tex-Mex favorite gets the salad treatment. By Ali Ramee Ali Ramee Ali Ramee has been developing and testing recipes for nearly a decade. Highlights: *Started out as a kitchen intern on America's Test Kitchen *Spent over two years as a line cook at Petit Crenn and FLOUR + WATER LLC *Spent two years as a sous chef and food stylist at Sun Basket *Is now a recipe tester at Meredith Real Simple's Editorial Guidelines Updated on October 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 25 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Before cooking, you'll coat the flank steak in fajita seasoning—a combination of chili powder and other spices like paprika, cumin, and garlic powder, among other things. Next, you'll grill the steak alongside red onion and mixed bell peppers and toss these with romaine and a tangy lime and sour cream dressing. Ingredients 1 2-lb. flank steak 2 tablespoons fajita seasoning 1 red onion, sliced into ½-in. rounds 2 red, orange, or yellow bell peppers, seeds and ribs removed, quartered lengthwise 2 tablespoons olive oil, plus more for grill grates ¾ teaspoon kosher salt, divided ¼ cup sour cream 3 tablespoons fresh lime juice (from 2 limes) 1 12-oz. pkg. romaine lettuce hearts, chopped (8 cups) 1 avocado, sliced Directions Preheat grill to medium-high (450°F to 500°F) and lightly oil grates. Season steak with fajita seasoning. Drizzle onion (try not to separate into rings) and bell peppers with oil and season with ¼ teaspoon salt. Place steak on grates on 1 half of grill; place onion and bell peppers on other half. Grill, covered, until steak, onion, and bell peppers are deeply charred, 5 to 6 minutes. Flip steak and vegetables; grill until vegetables are tender and steak is charred and a thermometer inserted in thickest portion registers 135°F for medium-rare, 5 to 6 minutes. Remove from grill and let rest for 5 minutes. Thinly slice steak against the grain, halve bell pepper quarters lengthwise, and separate onion slices into rings. While steak rests, whisk sour cream, lime juice, and remaining ½ teaspoon salt in a large bowl. Reserve ¼ cup dressing for serving. Add romaine to remaining dressing in bowl and toss to combine. Serve dressed romaine with steak, bell peppers, onion, and avocado. Drizzle with remaining dressing, if desired. Rate it Print Nutrition Facts (per serving) 548 Calories 29g Fat 18g Carbs 52g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 548 % Daily Value * Total Fat 29g 37% Saturated Fat 8g 40% Cholesterol 151mg 50% Sodium 692mg 30% Total Carbohydrate 18g 7% Dietary Fiber 6g 21% Total Sugars 7g Protein 52g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.