Grilled Fajita Steak Salad With Pickled Pink Onions

Name: Grilled Fajita Steak Salad With Pickled Pink Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 liters arugula or other prewashed baby greens; 3 larges garlic cloves, minced; 1 Tbsp ground cumin; 79 milliliters fresh lime juice; 6 Tbsps extra-virgin olive oil; 1 red bell pepper, seeded and quartered; 1 larges red onion, thinly sliced; 907 grams (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks; 2 Tbsps rice wine vinegar; 6 servings Salt and pepper, to taste; 118 milliliters light sour cream; 1 yellow bell pepper, seeded and quartered

You can never have too many Mexican recipes, so give Grilled Fajita Steak Salad With Pickled Pink Onions a try. Watching your figure? This gluten free, primal, and דל פחמימות, recipe has 511 calories, 33g of protein, and 40g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a pretty expensive main course. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up olive oil, garlic cloves, rice wine vinegar, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Marinade

Garlic

Cooking Oil

Equipment you will use

Grill

Whisk

Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture.

Ingredients you will need

Salt And Pepper

Steak

Cumin

Cooking Oil

Dry Seasoning Rub

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.

Ingredients you will need

Salt And Pepper

Peppers

Vinegar

Onion

Salt

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Peppers

Steak

Meat

Equipment you will use

Grill

Transfer steaks to plate and immediately drizzle with reserved lime mixture.

Ingredients you will need

Steak

Lime

Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper.

Ingredients you will need

Peppers

Pepper

Equipment you will use

Cutting Board

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.

Ingredients you will need

Pickled Onion

Sour Cream

Peppers

Greens

Grains

Steak

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3liters

arugula or other prewashed baby greens 3larges

garlic cloves, minced 1Tbsp

ground cumin 79milliliters

fresh lime juice 6Tbsps

extra-virgin olive oil 1

red bell pepper, seeded and quartered 1larges

red onion, thinly sliced 907grams

(1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks 2Tbsps

rice wine vinegar 6servings

Salt and pepper, to taste 118milliliters

light sour cream 1

yellow bell pepper, seeded and quartered

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Yangarran Estate Appellation Series Merlot with a 4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Yangarra Estate Appellation Series Merlot

"Young and vibrant now, with a great burst of fresh acidity, but with scads of fruit. Explodes on the palate with waves of sweet cherry, blackberry and plum flavors. Tannins are thick and fancy. This is an ager but it would be a shame to miss the youthful vivacity."-Wine EnthusiastDeep aromas of ripe plum and wild berry are distinguished by hints of spicy nutmeg in this lovely wine. On the palate, there is plenty of sweet black fruit, subtly layered with complex spice and toasty oak. Rich and luscious, the wine finishes with an elegant impression of soft tannins and long-lasting flavor.