Grilled Fajita Steak Salad With Pickled Pink Onions

SUBMITTED BY: USA WEEKEND columnist Pam Anderson

"Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime."

RECIPE RATING:

Read Reviews (6)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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
12 cups arugula or other prewashed baby greens
1/2 cup light sour cream

DIRECTIONS

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.
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.
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.
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.

FOOTNOTES

FOR GAS GRILL
At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Add steak and peppers; cover and cook without turning until well seared, 3 to 4 minutes. Turn steaks and peppers and continue to grill, covered, 3 to 4 minutes longer for medium to medium-rare meat.
This recipe was originally featured in the USA WEEKEND article Salads from the Grill on May 20, 2005.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Jul. 16, 2005 by ABBENORMAL

This is a great recipe. The directions are simple and easy to follow and the result is... MORE

Reviewed on Jul. 14, 2005 by SRBORGESON

I served this for company and everybody asked for the recipe. It's a great-tasting, healthful... MORE

Reviewed on Apr. 15, 2008 by Kiwi Cook

I marinated the onions in red wine vinegar as that was all I had. A delicous salad. MORE

Reviewed on Mar. 8, 2007 by Trish

After trying this recipe as-is last time, I had to 'dress up' the dressing to suit my tastes,... MORE

Reviewed on Aug. 27, 2007 by crimmy

This is a very good recipe. It looks sort of high maintenance, but is actually quite simple. ... MORE

Reviewed on Jun. 17, 2007 by cjh22

The recipe is outstanding! I was surprised by how easy it was. The meat is tender and the... MORE

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