Chipotle Ribeye Fajita Salad

Chipotle Ribeye Fajita Salad with @Boscreek Grassfed Beef

I could eat fajitas every day. I love the seared veggies and the smell of cumin and chiles. I love the infinite combination of toppings. My kids love the freedom to create their own deliciousness. Yes. Lots of love at our house for these beauties.

Finished-Salad

Watching carbs? Or too lazy to go get some tortillas? Don’t Panic. Just toss everything onto a bed of greens. You’ll love this lighter version of fajitas, especially after the onslaught of heavy meals over the holidays. (I call these the beige-themed meals at Grandma’s house. Beige Mashed Potatoes. Beige Gravy. Beige Pork Roast. Beige Sauerkraut. Beige Support Stockings. Just Kidding. But lots of beige.)

This week we had a blast making fajita salads with Bos Creek grassfed ribeye steaks.

Marinade-Ingredients

A good marinade needs some acid, oil, salt, and BIG seasonings. I am obsessed with ground chipotle – so naturally I had to use this for our fajita meat. I used both limes and oranges because they keep appearing at our food co-op. I just can’t escape them.

More-Marinade

Toss your marinade and meat into a plastic bag. Seal and rotate around a few times to make sure all the meat is coated. Refrigerate anywhere from 3 hours to overnight.

Marinade-Bag

After your meat has bathed in spicy chipotle marinade you’re ready for some real action. I used two cast iron skillets for our fajita meat and veggies.

Chopped-Veg

Use whatever you have – cast iron pan, grill plate, or actual grill. Crank the heat on your pans to high and cook the marinated meat for about 2 minutes on each side. The veggies take about 5-7 minutes. I usually cook them on the longer end when I’m cooking for my kids (ages 6, 5, and 3). They are skeptical of raw white onions. Which adds a challenge to my agenda to indoctrinate them to love onions. They will gobble onions like candy if they are cooked.

Season your veggies with salt and a few pinches of cumin.

Fajita-Pan

Slice your meat into thin strips, making sure to cut against the grain. Top your salad with anything else you’d like on a fajita: diced tomatoes, chopped cilantro, crumbled Mexican Cotija cheese or feta cheese, diced tomatoes, diced avocado, pico de gallo, sour cream or plain Greek yogurt. Enjoy your non-beige meal. You’ll love it.

Chipotle Ribeye Fajita Salad

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 3 hours, 50 minutes

Yield: Main Course Salads for 6-8 people

Chipotle Ribeye Fajita Salad

A bright way to enjoy fajitas.

Ingredients

  • 4 - 12 ounce Ribeye Steaks
  • For the Marinade
  • Juice from 1 Orange
  • Juice from 3 Limes
  • 2 Cloves Garlic, chopped
  • 2 teaspoons Salt
  • 2 teaspoons Ground Chipotle Powder
  • 1 Teaspoon Chili Powder
  • 1/4 Cup Olive Oil
  • For the Veggies
  • 3 Bell Peppers, sliced
  • 1 Large Onion, sliced
  • 2 Tablespoons Olive Oil
  • Salt
  • Cumin
  • Bed of Greens
  • A big handful of fresh greens for each person (Spring mix works well)
  • For the Dressing
  • 1/3 Cup Extra Virgin Olive Oil
  • Large Handful Cilantro, stems removed
  • Juice from 2 Limes
  • 2 Tablespoons Honey
  • 1 teaspoon salt
  • 1/8 teaspoon Arbol Chili Powder or Cayenne Pepper

Instructions

  • Trim thawed steaks of any fat or funky tissue that you don't want to eat in your fajita salad. Whisk together marinade ingredients in a small mixing bowl. Next, put thawed steaks into a gallon size plastic bag and pour marinade over and seal. Turn the bag a round a few times and make sure all of the meat has been coated. Marinade the meat 3 hours or up to overnight.
  • Heat a grill pan, grill, or cast iron skillet to high. Once it's nearly smoking toss on your steak and cook about 2 minutes on each side.
  • As you let the meat rest, work on your veggies. Heat the 2 tablespoons oil in a skillet (I used cast iron) and cook the onions and peppers for 5 minutes, or until they are crisp tender. However, I cook the veggies longer when I'm cooking for my kidlets. Season with salt and a few pinches of cumin. Next, slice your beef into thin strips, making sure to cut against the grain.
  • Finish up by making your dressing. Use a food processor or hand blender to combine all of the ingredients for the dressing. Remove any annoying pieces of cilantro stem. Makes about one cup.
  • Top your bed of greens with fajita veggies, strips of chipotle beef, honey cilantro dressing and your other favorite toppings.
  • Other Toppings
  • Diced Tomatoes
  • Chopped Cilantro
  • Crumbled Mexican Cotija Cheese or Feta Cheese
  • Diced Tomatoes
  • Diced Avocado
  • Pico de Gallo
  • Sour Cream or Plain Greek Yogurt

This post is sponsored by Bos Creek, a responsibly-raised meat and poultry subscription service. Check them out!