Two of the all-time greats—steak fajitas and steak salad—come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for the grill pan
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Juice of 1 lemon
- 2 cloves garlic cloves, smashed
- 1 scallion, cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 2 pounds top round London broil steak
- 1/4 cup fresh cilantro leaves, finely chopped
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Zest and juice of 2 limes
- 2 garlic cloves, grated
- Kosher salt and freshly ground black pepper
- 3 bell peppers, sliced into 1-inch-wide strips
- 3 small red onions, roots intact and halved
- 8 ounces pepper jack cheese, grated
- One 10-ounce container salad greens
- 2 avocados, halved and thinly sliced
- Tortilla strips, for serving
Instructions
- For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
- Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
- For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
- For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin–side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
- Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
- Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 702 |
| Total Fat | 46 g |
| Saturated Fat | 15 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 10 g |
| Sugar | 7 g |
| Protein | 47 g |
| Cholesterol | 138 mg |
| Sodium | 1090 mg |
Reviews
Ingredients missing from recipe. Vinaigrette was too acidic, needed something to balance out the sourness. Marinate was just not great. I would redo this salad with a different vinaigrette and simple salt and pepper for the steak.
Flavor was great, however it lacks all of the ingredients and had to make it up as I went along. Agree that the vinedressing needs more oil and a bit more.
This was delicious! Needed a tad more oil in the vinaigrette but the dressing made the dish!
Looks wonderful, but you forgot to add the vegetables to the ingredients list…