While we’re waiting for the tarragon vinegar to set up so we can make green goddess dressing, I dug through my recipe Dropbox to find some other salad recipes. Here is another one of our favorites — Steak Fajita Salad. The trick with this one is to make the dressing the night before, so all the spices have time to marry and the vinaigrette gets cold. The only thing that should be hot about this salad are the slices of juicy steak, fresh off the grill.
Steak Fajita Salad
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground garlic (or 4 cloves of fresh garlic, peeled)
- 1 teaspoon Dijon mustard
- 1 teaspoon sweetener (sugar, Splenda, honey, agave, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 strip steaks, 12-oz each
- 1-2 heads of romaine, iceberg or other crisp lettuce
- 6 tablespoons fresh cilantro, chopped
- 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
- 1 cup ripe grape tomatoes, cut in half lengthwise
- 4 scallions, thinly sliced OR 1 small sweet onion, thinly sliced
- 1-2 teaspoons finely minced jalapeno pepper
- Grated zest of 1 lime
- Salt & pepper to taste
- Prepare the Cumin Vinaigrette the night before by adding all the ingredients except for the oil to a blender.
- Turn the blender on and slowly poor in the oil until the dressing thickens.
- Pour into a glass jar and store in the refrigerator.
- Season both sides of the steaks with salt, pepper and garlic powder. Grill until cooked and let rest.
- Chop the lettuce and put in a salad bowl, then add the other salad ingredients and toss together with salad forks. Put on the table with the jar of dressing.
- Slice the steaks into strips and arrange on a platter. Put on the table.
- Let everyone assemble their salad. Enjoy!