Grilled Fajita Steak Salad With Pickled Pink Onions


Walk through any neighborhood in the late afternoon, and chances are you'll catch the scent of grilling food. Like suntan lotion and freshly mowed grass, the smoky fragrance smells like summertime.

6 servings


  • 3 large garlic cloves, minced

  • cup fresh lime juice

  • Salt and pepper, to taste

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon ground cumin

  • 2 pounds (1 to 1 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

  • ½ large red onion, thinly sliced

  • 2 tablespoons rice wine vinegar

  • 12 cups arugula or other prewashed baby greens

  • ½ cup light sour cream


  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.

  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.

  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.

  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.


At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Add steak and peppers; cover and cook without turning until well seared, 3 to 4 minutes. Turn steaks and peppers and continue to grill, covered, 3 to 4 minutes longer for medium to medium-rare meat.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

384 Calories
31g Fat
8g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 384
% Daily Value *
Total Fat 31g 39%
Saturated Fat 9g 46%
Cholesterol 62mg 21%
Sodium 65mg 3%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 19g
Vitamin C 74mg 369%
Calcium 116mg 9%
Iron 3mg 17%
Potassium 550mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.