Fajita in a Bowl
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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1 tablespoon brown sugar
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1 tablespoon chili powder
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1/2 teaspoon salt
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1 beef flank steak (1 pound)
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12 miniature sweet peppers, halved and seeded
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1 medium red onion, cut into thin wedges
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2 cups cherry tomatoes
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2 medium ears sweet corn, husked
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SALAD:
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12 cups torn mixed salad greens
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1 cup fresh cilantro leaves
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1/2 cup reduced-fat lime vinaigrette
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Optional ingredients: Cotija cheese, lime wedges and tortillas
Directions
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1.
In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak.
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2.
Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill.
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3.
Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes.
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4.
Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.
Nutrition Facts
1 serving: 351 calories, 14g fat (5g saturated fat), 54mg cholesterol, 862mg sodium, 33g carbohydrate (16g sugars, 7g fiber), 28g protein.
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