Grilled Fajita Steak Salad With Pickled Pink Onions

A homemade rub, made with cumin and salt and pepper seasons the steak before it goes on the grill, and fresh lime juice and minced fresh garlic are used in the post-grill marinade. Red and yellow peppers are grilled at the same time as the beef. Both the meat and veggies are sliced into strips, and then tossed with salad greens and a simple lime dressing.

• Calories: 384 Calories

Ingredients

• 1 tablespoon ground cumin
• ⅓ cup fresh lime juice
• 2 tablespoons rice wine vinegar
• Salt and pepper, to taste
• 1 red bell pepper, seeded and quartered
• 6 tablespoons extra-virgin olive oil
• ½ large red onion, thinly sliced
• 3 large garlic cloves, minced
• 2 pounds (1 to 1 1/4-inch-thick) New York strip or leanest rib-eye steaks
• 1 yellow bell pepper, seeded and quartered
• 12 cups arugula or other prewashed baby greens
• ½ cup light sour cream

Recipe Instructions

Step 1

Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.

Step 2

Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.

Step 3

Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.

Step 4

Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.