Steak fajita salad with crispy tortilla croutons
Fresh and Flavorful Steak Fajita Salad with Crispy Tortilla Croutons - A perfect blend of tender flank steak, vibrant bell peppers, hearty black beans, and fresh lettuce, all topped with zesty lime juice and crunchy tortilla croutons for a delightful and healthy meal.
- 25 Mar 2024
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Looking for a fresh, vibrant dish that's packed with flavor and perfect for any occasion? This Steak Fajita Salad with Crispy Tortilla Croutons combines succulent marinated flank steak, zesty lime, smoky cumin, and the crunch of handmade tortilla croutons for a meal that's both satisfying and delicious.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut tortillas into bite-sized pieces (crouton size).
- Toss the tortilla pieces with 1 tbsp of olive oil and a dash of salt.
- Spread the pieces on a baking sheet in a single layer.
- Bake for about 10-12 minutes or until they are golden and crispy, turning them halfway through. Remove them from the oven and let them cool.
- In a bowl, combine 3 tbsp lime juice, 1 tsp chopped coriander leaves, and 1/2 tsp salt.
- Place the flank steak in the bowl, ensuring it's well-coated with the marinade. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- In a small bowl, mix together 2 tbsp olive oil with any remaining marinade after removing the steak.
- Heat a grill pan or skillet over medium-high heat. Add 1 tbsp olive oil if needed.
- Remove the steak from the marinade, allowing excess to drip off, and place it in the pan.
- Cook the steak for 4-6 minutes on each side or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- In the same pan, add the sliced onions, red peppers, minced garlic, and 1/2 tsp ground cumin. Cook for about 5-7 minutes until the vegetables are tender and slightly charred.
- In a large bowl, combine the mixed lettuce, cooked onions and peppers, black beans, and sliced steak.
- Drizzle the prepared dressing over the salad and toss gently to combine.
- Top the salad with the crispy tortilla croutons.
- Serve immediately while the steak is still warm and the croutons are crispy. Enjoy your flavorful steak fajita salad with a twist!
Tips:
- Marinate the Steaks: For the best flavor, let the flank steak marinate in the lime juice, coriander leaves, salt, and garlic for at least 30 minutes before cooking. This will help tenderize the meat and infuse it with vibrant flavors.
- Perfectly Crisp Croutons: Cut the tortillas into small squares and toss them in a bit of olive oil and salt before baking until golden brown to get the perfect crunch.
- Cook the Vegetables Properly: Sauté the onions and red peppers until they are soft and slightly caramelized. This process will bring out their sweetness and add depth to your salad.
- Let the Meat Rest: After cooking the steak, let it rest for about 5 minutes before slicing. This will allow the juices to redistribute, keeping the meat juicy and flavorful.
- Assemble Just Before Serving: To keep everything fresh and crunchy, assemble the salad right before serving. Toss the lettuce, black beans, sautéed veggies, and steak together, then sprinkle with the crunchy tortilla croutons.
This Steak Fajita Salad with Crispy Tortilla Croutons is an impressive, flavor-packed dish that melds the bold tastes of Mexican cuisine with the crispness of a fresh salad. The homemade tortilla croutons add an outstanding crunch, making every bite an adventure. Enjoy this salad as a fantastic main course or an impressive lunch for guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 6g | 16% |
| Sugar 3.98g | 4% |
| Fat | |
| Fat 16g | 19% |
| Saturated 3.78g | 13% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 100mg | 18% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 7mg | 46% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 80ug | 21% |
| Vitamin B12 1.00ug | 42% |
| Vitamin C 60mg | 66% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 3.40mg | 31% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 710mg | 21% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 4.21mg | 38% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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