Fajita salad w/pico & lime vinaigrette

iVillage Member
Registered: 06-30-1997
Fajita salad w/pico & lime vinaigrette
Tue, 06-03-2008 - 10:42am

I made this last night and we really liked it. While the marinade was tasty but probably not quite strong enough for us, we really loved the lime vinaigrette and the homemade pico. I thought I would share our latest 'thumbs up' dinner!!! Oh, and I didn't make the fajita bowls from the tortillas. No time last night. But I thought it was a neat idea and I will try this sometime in the future.

Fajita Salad With Pico De Gallo & Lime Vinaigrette
Makes 4 dinner salads

Salad
2T freshly squeezed lime juice
3T tequila
1T ground cumin
1 garlic clove, minced
1 1/2 pounds flank steak, cut across the grain into 1/2-inch thick slices
(4) 8inch round whole wheat tortillas
Kosher salt and freshly ground pepper
1T olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1/2 red onion, halved and thinly sliced
1 bag (10oz.) leafy romaine

In a small bowl whisk together the lime juice , tequila, cumin and garlic. Pour the marinade over the flank steak, cover and marinate for 1 hour.

Preheat the oven to 375. In ovenproof bowls similar in size to your serving dish, place the tortillas. Press down on each tortilla until it is the shape of a bowl. Bake until slightly golden and crispy, about 10 minutes. Remove from the oven and let cool to room temperature.

Remove the steak from the marinade, shaking off the excess. Discard the marinade. Season with salt & pepper.

In a grill pan over high heat, warm the oil until a few water droplets sizzle in the pan. Add the steak & sear, stirring often, until well browned, 3 to 4 minutes. Add the red bell pepper, green bell pepper, and onion and cook, stiring often, until the vegetables are browned and the steak is cooked to desired doneness, about 4 minutes more for medium rare.

Place the leafy romaine in a large salad bowl. Add the vinaigrette to taste and gently toss. Season with salt & pepper to taste.

Place the tortilla "bowls" on individual dishes. Fill with the leafy romaine. Top with the warm fajita mixture. Garnish with the Pico de Gallo. Serve immediately.

Pico de gallo
1/2 small onion, finely diced
1 large tomato, seeded & diced
1/2 green bell pepper, seeded & finely diced
1t chopped seeded fresh jalapeno
3T freshly squeezed lime juice
1T EVOO
Kosher salt & freshly ground pepper

In a medium bowl toss together the onion, tomato, bell pepper, jalapeno, lime juice, and oil. Season with salt & pepper to taste.

Lime Vinaigrette
4T freshly squeezed lime juice
2T freshly squeezed orange juice (sub 2 tablespoons orange Crystal Lite drink)
1T sugar (Splenda)
2T canola oil
Kosher salt & freshly ground pepper

In a small bowl whisk together the lime juice, orange juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season to taste with salt & pepper. Makes about 1/4 cup.

Rebekah








Rebekah

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