Grilled Fajita Steak Salad With Pickled Pink Onions

Name: Grilled Fajita Steak Salad With Pickled Pink Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large garlic cloves, minced; 1/3 cup fresh lime juice; Salt and pepper, to taste; 6 tablespoons extra-virgin olive oil; 1 tablespoon ground cumin; 2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks; 1 red bell pepper, seeded and quartered; 1 yellow bell pepper, seeded and quartered; 1/2 large red onion, thinly sliced; 2 tablespoons rice wine vinegar; ½ cups arugula or other prewashed baby greens; 1/2 cup light sour cream

Servings: persons

3 large garlic cloves, minced
1/3 cup fresh lime juice
Salt and pepper, to taste
6 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1/2 large red onion, thinly sliced
2 tablespoons rice wine vinegar
½ cups arugula or other prewashed baby greens
1/2 cup light sour cream

1
Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
2
Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
3
Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
4
Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large garlic cloves, minced, 1/3 cup fresh lime juice, Salt and pepper, to taste, 6 tablespoons extra-virgin olive oil, and more.

Yes, Grilled Fajita Steak Salad With Pickled Pink Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!