Ditch the tortilla carbs and have a fajita
salad. Photo courtesy Beef It’s What’s For
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According to Cabo Flats cantina and bar, there are 54,000 Mexican restaurants in the U.S., and $39 billion is spent each year on Mexican restaurant food.
Instead of an elaborate fajita spread with six different condiments and sides (see the history of fajitas, below), try this “deconstructed” Beef Fajita Salad with Mango-Serrano Vinaigrette. It’s from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association, BeefItsWhatsForDinner.com.
You can substitute a green salad for the diced mangoes. Or, serve a large green salad on the side with a different vinaigrette (we like balsamic).
RECIPE: BEEF FAJITA SALAD WITH MANGO-
SERRANO VINAIGRETTE
Ingredients For 4 Servings
1 beef boneless top sirloin steak (about 1 pound), cut 1 inch thick
3 medium mangoes, peeled, cut in half
Olive oil
2 medium poblano chiles
1/2 teaspoon ground black pepper
1 large red onion (about 11 ounces), cut into 1/2-inch thick slices
1 cup radishes (about 1 bunch), thinly sliced
2 tablespoons chopped fresh cilantro
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For The Vinaigrette
3 tablespoons fresh lime juice
3 tablespoons water
1 to 2 serrano chiles
3 tablespoons olive oil
Optional
Flour or corn tortillas
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Preparation
1. BRUSH the mangoes lightly with oil. Place the mangoes and poblanos in the center of the grill over medium, ash-covered coals. Grill the chiles, covered, 9 to 10 minutes (gas grill times remain the same) or until the skins are completely blackened, turning occasionally. Grill the mangoes 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place the chiles in a food-safe plastic bag; close bag. Let stand 15 minutes. Set the mangoes aside.
2. PRESS the black pepper evenly onto the steak. Brush the onion slices lightly with oil. Place the steak in the center of the grill over medium, ash-covered coals; arrange the onion slices around steak. Grill the steak and onions, covered, turning occasionally. Cook for 11 to 15 minutes over coals, 13 to 16 minutes over medium heat on preheated gas grill, or until the steak is medium rare (145°F) to medium (160°F) and the onion is tender. Keep warm. Meanwhile…
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A top sirloin steak, grilled and ready for a fajita salad (or a regular fajita!). Photo courtesy Red Marble Steaks.
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3. PREPARE the vinaigrette. Cut the grilled mangoes into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serrano chiles in a food processor. Cover and process until smooth. With the motor running, slowly add the oil through the opening in the lid, processing until well blended. Season with salt to taste. Set aside.
4. REMOVE and discard the skins, stems and seeds from the the poblano chiles and cut them into 3/4-inch pieces. Slice the steak. Cut the onion slices in half.
5. PLACE the beef, remaining mango pieces, onion, chiles and radishes on serving platter. Season with salt as desired. Drizzle the salad with vinaigrette. sprinkle with cilantro and serve.
ABOUT FAJITAS
Fajita is a Tex-Mex term for strips of meat cut from the faja, or beef skirt (skirt steak is the most common cut used to make fajitas, but you can also use top sirloin). The word faja is Spanish for band, belt, sash or strip.
The dish was popularized in the 1970s by Mexican restaurants in Texas. The meat was served sizzling, usually cooked with onions and bell peppers. Tortillas were used to roll the meat, with a choice of add-ins from shredded lettuce and cheese to guacamole, pico de gallo or other salsa, sour cream, and tomato.
Today, you can order fajitas in all popular proteins: chicken, pork, shrimp, and all cuts of beef.
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