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    #RecipeSaviours: Steak Fajita Salad

    • 2 min read
    It’s Damn Delicious!

    No, it really is. This week, we’re looking to food blog Damn Delicious for some red meat bliss with a healthy twist.

    Enjoy!

    Serves: 6
    Time: 30 minutes prep, 30 minutes cooking
    Good for: Protein, vitamin C and iron 

    Ingredients

    2 tbsp olive oil, divided
    1 onion, thinly sliced
    1 red bell pepper, thinly sliced
    1 orange bell pepper, thinly sliced
    1 green bell pepper, thinly sliced
    8 cups chopped romaine lettuce
    1 avocado, halved, seeded, peeled and thinly sliced 

    For the coriander lime dressing
    1 cup loosely packed coriander, stems removed
    1/2 cup sour cream
    2 tbsp mayonnaise
    2 cloves garlic
    Juice of 1 lime
    Pinch of salt
    1/4 cup olive oil
    2 tbsp apple cider vinegar 

    For the steak
    1/4 cup olive oil
    2 cloves garlic, minced
    Juice of 1 lime
    1 tsp ground cumin
    1 tsp chili powder
    1 tsp dried oregano
    1/2 tsp onion powder
    Salt and freshly ground black pepper
    2lbs flank steak

    Method

    • To make the coriander lime dressing, combine coriander, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
    • To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl. Season with salt and pepper, to taste.
    • In a gallon size Ziploc bag or large bowl, combine steak and marinade. Marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
    • Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 5-6 minutes per side for well done, (which is important during pregnancy). Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
    • Add onion to the skillet and cook, stirring often, until onions have become translucent and slightly caramelised, about 7-8 minutes. Set aside.
    • Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers and cook, stirring often, until soft and slightly caramelised, about 8-10 minutes. Set aside.
    • To assemble the salad, place romaine lettuce in a large bowl. Top with arranged rows of onion, peppers, steak and avocado.
    • Serve immediately with coriander lime dressing.

      And that’s that! Buon appetito!

      Recipe by Chungah Rhee; image courtesy of Chungah Rhee/Damn Delicious