The flank steak is a beef steak cut from the abdominal
muscles or lower chest of the cow. The
cut is common in South America. A relatively long and flat cut, flank steak is used in a
variety of dishes including London broil and as an alternative to the
traditional skirt steak in fajitas. It can be grilled, pan-fried,
broiled, or braised for increased tenderness. Grain (meat fiber) is very
apparent in flank steaks, and many chefs cut across the grain to make the meat
more tender. Flank steak is popular
because it is affordable, flavorful, and works in a wide range of dishes.
In the heat of July, cooking a dinner for family
inside isn’t very appealing. Cooking
outside is relaxing, and keeps your house cooler. Grilled Fajita Steak Salad with Avocado
Cilantro Dressing makes delicious and healthy dinner for any night of the week.
Spicy marinated flank steak on a bed of greens and loaded with the perfect dressing;
it’s sure to be a hit around the dinner table!
This recipe is best prepared will all fresh ingredients.
Grilled Fajita Steak
Salad with Avocado Cilantro Dressing
Ingredients
For the
steak:
- 2lb flank steak
- 1.5 tbsp. chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp chipotle powder
- ¼ cup lime juice
- 3 tbsp. apple cider vinegar
- ½ cup olive oil
- ¼ cup soy sauce
For the salad:
- 6 cups loose greens
- 2 poblano peppers
- 1 red bell pepper
- 1 medium white onion
- ½ pepitas (pumpkin seeds)
- chopped fresh tomatoes
For the dressing:
- 1 avocado
- ¼ cup chopped fresh cilantro
- 2 cloves garlic
- ¼ cup lime juice
- 1 tsp salt
- 2 tbsp. apple cider vinegar
- ½ cup olive oil
- 1 tsp ground cumin
- ¼ pepitas
- ½ cup water
Instructions
1.
The day before, make the marinade
for the steak. Mix together spices. In a separate bowl, whisk together lime
juice, vinegar, oil, and soy sauce. Add spices to create a sauce. Place steak
in large dish or ziploc bag, and pour marinade over the steak. Marinate for at
least 24 hours for best results.
2.
The next day, heat up your grill.
Grill steak for 5-10 minutes per side depending on thickness and preference for
doneness. Brush peppers and onions with oil, and grill 5 minutes per side.
3.
While steak and vegetables are
grilling, prepare your salad dressing. Place all ingredients into a food
processor or blender. Pulse until smooth adding additional water if needed.
4.
Prepare your salad. Line individual
bowls or one large bowl with greens. Top with vegetables, steak, tomatoes,
steak, extra pepitas, and dressing. Toss to combine.
No comments:
Post a Comment