Recipe 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."
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garlic cloves, minced
fresh lime juice
Salt and pepper, to taste
extra-virgin olive oil
2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
(1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
red bell pepper, seeded and quartered
yellow bell pepper, seeded and quartered
red onion, thinly sliced
rice wine vinegar
arugula or other prewashed baby greens
light sour cream
This is a great recipe. The directions are simple and easy to follow and the result is delicious!! I will be looking for more of Pam Anderson's recipes in the future.
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.
I served this for company and everybody asked for the recipe. It's a great-tasting, healthful entree salad that's easy to prepare. I would definitely make this again. The pickled red onions were a great addition to the salad.
Great recipe, thanks! FYI- I used flank steak.
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!
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.
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!!!!!!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Fajita Steak Salad With Pickled Pink Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 384
** Calories from Fat: 276
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