Asian Sesame Steak Fajita Salad
Asian Sesame Steak Fajita Salad is a main course that serves 4. For $4.96 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 547 calories, 42g of protein, and 33g of fat per serving. From preparation to the plate, this recipe takes approximately 30 minutes. This recipe is typical of Mexican cuisine. This recipe from Life Made Sweeter has 36 fans. If you have lime juice, orange bell pepper, soy sauce, and a few other ingredients on hand, you can make it. It is perfect for valentin day. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is amazing. Grilled Steak Fajita Salad, Asian Sesame Salad, and Asian Sesame Chicken Salad are very similar to this recipe.
Servings: 4
Ingredients:
2 avocados, halved, seeded, peeled and thinly sliced
1/2 cup cooked corn
1 tablespoon fish sauce*
1 1/2 pounds flank steak
2 tablespoons chopped fresh cilantro
2 tablespoons fresh finely chopped cilantro
1 green bell pepper, thinly sliced
2 teaspoons honey
4 tablespoons lime juice
2 tablespoons olive oil, divided
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 cups romaine lettuce, chopped
Salt and pepper, to taste
2 teaspoons sesame oil
1 tablespoon soy sauce
Equipment:
frying pan
bowl
whisk
broiler
grill
Cooking instruction summary:
Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness.Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.For the stovetop: Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Saut the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.To assemble the salad: While the steak and peppers are cooking and resting, add lettuce to a large bowl and gather and slice the avocado. Add to the bowl along with corn then the bell peppers and steak once ready. Drizzle with reserved dressing and sprinkle additional chopped cilantro and give another squeeze of lime, if desired.
Step by step:
Cut across grain into thin strips.For the stovetop
1. Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat.
2. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness.
3. Transfer steak to work surface.
4. Let stand 5 minutes.
5. Cut across grain into thin strips.Quickly wipe down the pan and return to medium high heat.
6. Add remaining 1 tablespoon olive oil in the skillet. Saut the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.To assemble the salad: While the steak and peppers are cooking and resting, add lettuce to a large bowl and gather and slice the avocado.
7. Add to the bowl along with corn then the bell peppers and steak once ready.
8. Drizzle with reserved dressing and sprinkle additional chopped cilantro and give another squeeze of lime, if desired.
Make the marinade/dressing
1. Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag.
2. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers.
3. Drain the steak and discard the marinade.For the grill: Preheat grill or broiler and allow to get very hot. Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear.
4. Remove and cut into slices.
5. Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness.
6. Transfer steak to work surface.
7. Let stand 5 minutes.
Nutrition Information:
covered percent of daily need
