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Recipes
Grilled Fajita-Style Layered Steak Salad

Grilling

Grilled Fajita-Style Layered Steak Salad

15 min prep

15 min cooking

Serves 4

Difficulty 2/5

Take grilled steaks to the next level with this clever make-ahead option to traditional fajitas. Serving up this fajita salad allows your steaks go further, and its smoky Spanish flavour is sure to have everyone saying ‘ole!’!

Ingredients

3 tbsp (45 mL) olive oil 2 tbsp (30 mL) Louisiana hot pepper sauce, such as Frank’s ½ tsp (2 mL) EACH ground cumin, dried oregano, salt and pepper 1 lb (500 g) Beef Top Blade Flat Iron Grilling Steaks, about 1 inch (2.5 cm) thick 1 EACH sweet red and yellow pepper, thinly sliced ½ cup (125 mL) chopped green onions or 1 small red onion, cut into wedges lengthwise 2 cups (500 mL) warm cooked rice 2 cups (500 mL) shredded iceberg lettuce ½ cup (125 mL) EACH ranch dressing and sour cream 1½ cups (375 mL) shredded Cheddar or Monterey Jack cheese ½ cup (125 mL) chopped tomato 2 green onions, thinly sliced 6 small flour tortillas, warmed

Get Ingredients

Directions

1. Combine oil, hot pepper sauce, cumin, oregano, salt and pepper in a small bowl. Brush half the mixture over steak; set aside. Place the peppers and chopped green onions on a large sheet of heavy-duty foil; drizzle with the remaining oil mixture. Fold over to make a secure, flat packet, crimping the edges to seal. 2. Grill vegetables in a closed preheated barbecue over medium-high heat (400°F/200°C) for 15 minutes, turning the packet occasionally. Meanwhile, grill steaks in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 3. Transfer steaks to cutting board and let rest for 5 minutes. Cut across the grain into thin slices. 4. Place sliced steak and grilled vegetables into a large, straight-sided glass bowl or trifle dish or 4 individual serving bowls. Top with the rice and shredded lettuce. Combine dressing and sour cream in a bowl; spoon over lettuce. Garnish with cheese, sliced green onion and tomato. Serve with warm tortillas, cut into pieces, on the side.

Tip

Steaks cook more evenly when flipped at least twice during grilling.

How to Cook It

Grilling

Cuts Used in This Recipe

Steaks

Top Blade Flat Iron Grilling Steak

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.