Grilled Fajita Steak Salad With Pickled Pink Onions Best Family Recipes

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Grilled Fajita Steak Salad With Pickled Pink Onions

"Walk thru any neighborhood inside the late afternoon, and chances are you'll trap the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky perfume smells like summertime."

Ingredients :

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

Instructions :

Prep :	Cook : 6M	Ready in :

Mix garlic and lime juice; set aside 3 Tbs. Of combination for a put up-grill marinade. For dressing, upload a generous pinch of salt and pepper to the remaining lime juice aggregate and slowly whisk in oil; set aside.
Mix cumin, salt and pepper in a small dish. Rub steaks on each aspects with oil, and season with cumin aggregate. Brush peppers with oil, then season with salt and pepper. In a small bowl, integrate onion with vinegar and a pinch of salt. Set all aside.
Build a fire on best one aspect of grill (to preserve charcoal). When coals are covered with white ash, vicinity steak and peppers on rack over direct warmness, cowl and grill till steaks are well seared, 3 to four mins in step with facet for medium to medium-uncommon meat.
Transfer steaks to plate and right now drizzle with reserved lime mixture. Transfer peppers to a slicing board, and cut each region in thirds to get 24 pieces of pepper. Let sit five mins or up to one hour. Thinly slice steak throughout grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

Notes :

At least 10 minutes before cooking, turn all burners on high. Clean rack with a twine brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Add steak and peppers; cover and prepare dinner with out turning until nicely seared, 3 to 4 minutes. Turn steaks and peppers and retain to grill, included, 3 to four minutes longer for medium to medium-rare meat.
Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

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