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Fajita Salad

Cool.Cook's picture
For dressing
  Lemon juice 1⁄4 Cup (4 tbs)
  Cilantro 3 Cup (48 tbs), chopped
  Green onions 1 , chopped
  Garlic 3⁄4 Teaspoon, minced
  Salt 3⁄4 Teaspoon
  Canned pinto beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Avocado 1 , diced
  Tomatoes 3 Medium, seeded and diced
  Head of lettuce 1 , shredded
  Radicchio 1 , shredded (Or 2 Bunch)
  Radicchio head/2 bunches 1 , shredded
  Watercress 1
  Beef 1 Pound (Sirloin Or Flank Steak)
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 1⁄2 Teaspoon
  Flour tortillas 6

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.
Serve with side dishes of Mexican salsa, sour cream, black olives, etc.

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Fajita Salad Recipe