The Scoop
This Steak Fajita Salad combines fajita spice with salad freshness, perfect for experimenting cooks.
Back in culinary school, during a particularly challenging semester, we had a class assignment dubbed the 'Flavor Bridge.' The task was simple—create a dish that combines two culinary traditions yet feels like a cohesive marriage. I decided to delve into my own history and the flavors I consistently gravitated towards: the vibrant punch of fajitas and the refreshing crunch of a salad. I thought, why not bring them together? Skipping class one afternoon, armed with corn tortillas and a mix of spices I always kept on hand, I made my way to the tiny apartment kitchen that a few of us shared.
In that cramped space, I first attempted to blend traditional salad with the hearty essence of steak fajitas. The real magic was in the seasoning mix—a bold blend of chili powder, cumin, and paprika that would later become a staple in my pantry. I worked through the sizzle of the red onion and bell peppers, adjusting the heat with just enough cayenne pepper. Let the steak rest, my instructor’s advice echoed in my mind, so I covered it with foil, letting the flavors settle. As the crema came together with lime juice in the blender, it took on a bright note—my own tangy twist that added zest to the fiesta in a bowl.
By the end of that day, we'd had our own mini fiesta, enjoying the first iteration of what would become known as the Steak Fajita Salad. It was both a celebration of friendship and a culinary discovery. Who knew that a little salt and cilantro could help tie it all together so perfectly?
Ingredients
For the tortilla strips:
- 2 corn tortillas
- 1 tablespoon olive oil
- salt, to taste
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cayenne pepper
- salt, to taste
- pepper, to taste
For the fajitas:
- 1 pound steak
- 2 tablespoons olive oil, divided
- 1/2 red onion, sliced
- 2 cups colorful bell pepper, sliced into strips
- 1 ear yellow corn
For the dressing:
- 1/2 cup Mexican crema
- 1 lime, juiced
- 1/2 teaspoon fajita seasoning
- cilantro, to taste
- salt, to taste
For the salad:
- 7 ounces romaine hearts
- small or cherry tomatoes, halved or cut in wedges, to taste
Directions
- Slice the corn tortillas into 1/4 inch strips.
- In a large skillet, heat 1 tablespoon of the olive oil over high heat.
- Add the strips when the oil is hot and allow them to fry, flipping as needed, until crispy, about 3-4 minutes.
- Remove the tortilla strips from the heat and dry them on paper towels.
- Season the tortillas with salt to taste.
- In a mixing bowl, mix the chili powder, cumin, paprika, onion powder, garlic powder, sugar, ground oregano, cayenne pepper, salt, and pepper.
- Rub the steak on both sides with the prepared fajita seasoning.
- In a skillet over high heat, add 1 tablespoon of the olive oil.
- Add the steak to the skillet when the oil is heated.
- Cook the steak on the highest heat until it reaches your desired level of doneness, about 3 minutes per side for medium-rare.
- Transfer the steak to a plate and allow it to rest for 10 minutes underneath the foil.
- Clean the skillet as desired, and add the remaining olive oil.
- Once hot, cook the onions until tender, about 3-5 minutes.
- Transfer the onions to a plate and repeat the same step with the peppers.
- Prepare the corn as desired.
- Remove the kernels from the cob.
- Place the crema, the lime juice, the prepared fajita seasoning, and the cilantro in a food processor or blender and pulse until combined and smooth.
- Taste and adjust the seasoning as necessary.
- Assemble the salad by arranging the lettuce in a bowl.
- Slice the steak and add it to the top of the salad, along with the onions, peppers, corn, tortilla strips, and tomatoes.
- Drizzle on the dressing and serve!
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