Asian Sesame Steak Fajita Salad
Sesame Lime Marinade and Dressing:
6 tablespoons lime juice
2 tablespoons fish sauce*
2 tablespoons soy sauce
3 teaspoons honey
2 teaspoons sesame oil
2 tablespoons fresh finely chopped cilantro
Salt and pepper, to taste
pinch of cumin, optional (gives it a nice kick)
1 1/2 pounds flank steak
2 tablespoons olive oil, divided (for the stovetop method)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup cooked corn
2 avocados, halved, seeded, peeled and thinly sliced
6 cups romaine lettuce, chopped
2 tablespoons chopped fresh cilantro
Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.
For the grill: Preheat grill or broiler and allow to get very hot.
Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices.
Remove the steak from the marinade and gently shake off any excess. Grill for about *5-6 minutes per side, or to desired doneness.
Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
For the stovetop:
Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 2 to 3 minutes on each side. Lower the heat then allow steak to cook for *6-7 minutes, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.