Fajita in a Bowl
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. Dovetailing Tip: Use the steak you cooked on day 2 for today's bowls.
Prep time:
Cook time:
Serves: 4
Calories per serving: 44
Ingredients:
Cook time:
Serves: 4
Calories per serving: 44
1 tablespoon brown sugar
1 tablespoon chili powder
1/2 teaspoon salt
1 beef flank steak (1 pound)
12 miniature sweet peppers, halved and seeded
1 medium red onion, cut into thin wedges
2 cups cherry tomatoes
2 medium ears sweet corn, husked
SALAD:
12 cups torn mixed salad greens
1 cup fresh cilantro leaves
1/2 cup lime vinaigrette
Optional ingredients: Cotija cheese, lime wedges and tortillas
Directions:
In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak.
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.
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.
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.
Source: tasteofhome.com
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.
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.
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.