I need some sandals.
I have plenty of flip flips and boat shoes but I need some nice sandals.
I am so used to wearing flats now but I need some fun wedges that are comfy to walk around in around the office and downtown. I need to grow up a bit. I got too casual after having Autumn so I need to refresh my summer shoe supply with some wedges.
Suggestions are welcome!
Anyway, I had it in my mind that I was going to make this salad this weekend so I was on a mission to make it happen. In the end, I needed to go to 2 different grocery stores for everything, but it was so worth it. Sold out Flank Steak will get ya, but I was determined so off I went to another store and scored a victory.
Besides the awesome flank steak, the cilantro dressing really makes this salad. But if you are one of those people who hate cilantro, then I suggest changing the dressing up- a ranch would be great. If you love cilantro, then you will love it. It’s zesty with the cilantro, citrus, and jalapeno, but still mellow with the honey. It has great balance. I want to make tons of it and pour it on everything from this salad to grilled veggies to sauteed fish.
This salad will will satisfy your Taco Tuesday desires when you are craving a big crunchy, meaty salad.
Grilled Steak Fajita Salad with Cilantro Vinaigrette
Makes 4 servings
- 1 1/2- 2 pounds Flank Steak
- 1 Tablespoon Adobo seasoning
- 1/2 teaspoon teason chipotle powder
- 1/2 teaspoon ground pepper
- 1/3 cup pepitas
- 3 peppers
- 1 large red onion
- 2 cups grape tomatoes
- 2 avocados
- 4 cups romaine lettuce or mixed greens
- 1 lime, cut into 8 wedges
- cilantro for garnish
For the Dressing
- 2 handfuls cilantro
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tablespoons water
- 2 Tablespoons red wine vinegar
- 2 Tablespoons lemon juice
- 2 cloves of garlic, diced
- 1/2 to 1 whole jalapeno, seeds removed, optional
- 1 Tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Make the dressing by combining all the ingredients in a blender or food processor and pulse until the dressing is smooth. Set aside.
- Rub the Adobo, chipotle powder, and pepper on the steak, set aside to allow the steak to come up to room temperature, at least 45 minutes.
- Preheat grill to medium high temperature.
- While the steak is coming up to room temperature, in a dry skillet, toast the pepitas over medium heat. Set aside.
- Cut the peppers to make large flat pieces. Cut the ends off the onion, peel and slice into 1/2″ thick slices.
- Place the peppers and onion on the grill. Once charred on one side, flip over to char the other side. Remove, and set aside. Once cool enough slice the peppers into 1/4″ thick slices.
- Place the steak on the grill and cook until desired doneness, I suggest medium rare. Let rest for at least 5 minutes prior to cutting thin slices across the grain of the steak.
- While the steak is resting, slice the tomatoes in half. Half the avocado, remove the pit, and slice into 1/4″ slices.
- Assemble the salad by dividing the greens among 4 bowls. Equally portion the steak, peppers and onions, tomatoes, pepitas, and 2 wedges of lime on the greens. Garnish with extra cilantro. Drizzle desired amount of dressing on the salad.