recipe reviews for:

Grilled Fajita Steak Salad With Pickled Pink Onions

“A homemade rub, made with cumin and salt and pepper seasons the steak before it goes on the grill, and fresh lime juice and minced fresh garlic are used in the post-grill marinade. Red and yellow peppers are grilled at the same time as the beef. Both the meat and veggies are sliced into strips, and then tossed with salad greens and a simple lime dressing.”

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Reviewed: Jul. 13, 2010

Great recipe, thanks! FYI- I used flank steak.

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12 users found this review helpful

Reviewer:

motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

Reviewed: Aug. 3, 2009

Great recipe - the flavors blend beautifully. I made it as written and added chopped tomato and avocado. My only complaint is about how tart the lime-garlic dressing is when you get to the bottom of the bowl. If you didn't drain the dressing off the arugula, you were in for a sour bite. Next time, I'm going to try a lime-cilantro vinaigrette instead.

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9 users found this review helpful

Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: Jun. 23, 2009

Next time I make this I'll use Tri-tip steak with spicy Montreal seasoning- the cumin rub wasn't that great. Cilantro would be great, too. This salad was AWESOME!!!!!!

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9 users found this review helpful

Reviewer:

ALANGDALE

Reviewed: Jun. 21, 2009

Best recipe in a long time... would add a quarter cup of cilantro on top of the salad to really bring the flavors home. Could not ask for a tastier summer salad! Enjoy!

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8 users found this review helpful

Reviewer:

Melissa

Reviewed: Jun. 19, 2009

We only used the marinade portion and made regular fajitas, but this had great flavor after only marinating for a couple hours. This will be my go-to fajita marinade from now on - thank you!

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6 users found this review helpful

Reviewer:

nancypants

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jul. 29, 2008

I used this recipe for steak fajitas...minus the salad part. Instead of pickling the onions, I sliced thin and cooked them with the peppers on a "skillet" over the fire next to the steak. Very good.

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12 users found this review helpful

Reviewer:

Cat

Cooking Level: Expert

Home Town: Springfield, Illinois, USA

Living In: Grand Junction, Colorado, USA

Reviewed: Apr. 15, 2008

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

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8 users found this review helpful

Reviewer:

Kiwi Cook

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Living In: Brisbane, Queensland, Australia

Reviewed: Aug. 27, 2007

This is a very good recipe. It looks sort of high maintenance, but is actually quite simple. I used a fat free dressing to reduce calories, but added it to the lime and garlic. I also added some tomato since they were in season...it worked nicely.

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6 users found this review helpful

Reviewer:

crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: Jun. 17, 2007

The recipe is outstanding! I was surprised by how easy it was. The meat is tender and the flavor out of this world! My husband and kids ate it all up and raved about how incredible it was. You must try this recipe!

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11 users found this review helpful

Reviewer:

cjh22

Cooking Level: Expert

Reviewed: Jan. 3, 2007

After trying this recipe as-is last time, I had to 'dress up' the dressing to suit my tastes, it was just slightly bland. But the overall recipe is great. This time I tried the dressing base of this recipe, mixed with the spices, and marinated some sliced chicken meat, bell peppers, red onion, and mushrooms and made a stir-fry out of it. I served it over rice and it was fantastic! I think I actually like the flavors of the lime and vinegar with chicken rather than beef, and the salad can still be used and taste fantastic. Thanks, very yummy :-)

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8 users found this review helpful