Fajita Salad Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) (Dressing:) | |
| Lemon juice | 1/4 Cup (16 tbs) (Dressing:) | |
| Cilantro | 3 Cup (16 tbs), chopped (Dressing:) | |
| Green onions | 1 , chopped (Dressing:) | |
| Garlic | 3/4 Teaspoon, minced (Dressing:) | |
| Salt | 3/4 Teaspoon (Dressing:) | |
| Pepper | 1/2 Teaspoon (Dressing:) | |
| Pinto beans | 1 Can (10oz), drained, rinsed (Salad:) | |
| Avocado | 1 , diced (Salad:) | |
| 3 medium tomatoes, seeded and diced | ||
| Head of lettuce | 1 , shredded (Salad:) | |
| 1 head radicchio, shredded or 2 bunches | ||
| Watercress | ||
| Beef flank steak | 1 pound (Fajitas:) | |
| Seasoned salt | 1/2 Teaspoon (Fajitas:) | |
| Pepper | 1/2 Teaspoon (Fajitas:) | |
| Olive oil | 1/2 Teaspoon (Fajitas:) | |
| Flour tortillas | 6 (Fajitas:) | |
Directions
The Dressing:
Combine all ingredients in a container with a tight fitting lid. Shake well until thoroughly combined.
The Salad:
Pour 3 tablespoons of dressing over pinto beans. Toss well.
In another container, toss 3 tablespoons dressing with avocado and tomato chunks.
In a large bowl, toss lettuce and radicchio or watercress with remaining dressing.
The Meat:
Sprinkle meat with salt and pepper. Brush a cast iron skillet with oil and heat over high heat until it begins to smoke. Sear meat for about 2 minutes on each side, or until rare or medium rare.
Slice very thin across the grain.
Assemble and Serve:
Preheat oven to 200°. Warm flour tortillas in oven for a few minutes.
Line a large platter with greens. Arrange sliced steak in center of greens; place beans on one side of meat, avocados and tomatoes on the other.
Serve salad with a dish of warm tortillas. Guests roll their own tortillas filled with salad ingredients.
Optional:
Serve with side dishes of Mexican salsa, sour cream, black olives, etc.
Combine all ingredients in a container with a tight fitting lid. Shake well until thoroughly combined.
The Salad:
Pour 3 tablespoons of dressing over pinto beans. Toss well.
In another container, toss 3 tablespoons dressing with avocado and tomato chunks.
In a large bowl, toss lettuce and radicchio or watercress with remaining dressing.
The Meat:
Sprinkle meat with salt and pepper. Brush a cast iron skillet with oil and heat over high heat until it begins to smoke. Sear meat for about 2 minutes on each side, or until rare or medium rare.
Slice very thin across the grain.
Assemble and Serve:
Preheat oven to 200°. Warm flour tortillas in oven for a few minutes.
Line a large platter with greens. Arrange sliced steak in center of greens; place beans on one side of meat, avocados and tomatoes on the other.
Serve salad with a dish of warm tortillas. Guests roll their own tortillas filled with salad ingredients.
Optional:
Serve with side dishes of Mexican salsa, sour cream, black olives, etc.
Chef
