Beef Fajita Salad and Creamy Cilantro Lime Dressing

(This is a picture from a previous attempt, I like it better with flank steak that has NOT been run through a tenderizer)

A friend recently asked if I had a recipe for creamy cilantro dressing.  Unlike last time, I didn’t tell a lie.  I said no and proceeded to look up a recipe online.  I tried a couple of different recipes and went with  this one.  I feel it is a nice, tangy compliment to the beef and not so heavy that it drowns the salad.  It is also low carb, so my friends on South Beach can enjoy it and one of my friends even likes it plain, on tortilla chips.

The fajita meat is my way of grilling in inclement weather.  I’ve mentioned before that I enjoy cooking with tequila and while I use Patron here, you could use any brand since you will be evaporating most of it away.  I do recommend using a brand you like to drink, because it does add flavor to the meat.

Lastly, the salad portion is just a baby spring mix from Central Market, but most grocery stores sell prewashed salad.

Creamy CIlantro Lime Dressing:

(taken directly from here)

• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1/4 cup chopped, fresh cilantro (I use almost a whole bunch, stems removed)
• juice of one lime
• 4 Tbsp white wine vinegar
• 1/4 tsp cracked black pepper

Combine everything in a food processor or blender and mix until well combined.

Cover and refrigerate for at least 30 minutes for flavors to fully incorporate.

Flank Steak:

• 1 pound flank steak (not machine tenderized)
• 1 tablespoon olive oil
• 1/4 cup tequila
• kosher salt
• ground pepper

Heat olive oil in a cast iron skillet or other heavy skillet until hot, but not smoking.  Cut flank steak into two equal pieces perpendicular to grain.  Dry thoroughly with paper towels on both sides.  Season well with salt and pepper.  Place one steak in the pan and sear, resisting the urge to turn it too soon.

Once well browned (about 2-3 minutes), turn and sear the other side until desired doneness.  I recommend medium to medium-rare.

Pour tequila into the hot pan carefully and coat both sides of the steak with the tequila.  It will reduce quickly leaving a shiny coat on the meat with almost nothing left in the pan.  Remove the steak to a piece of foil, wrap and let rest for 15 minutes.  Cook the other steak in the same way.

One the steak has rested, uncover and slice thinly.  Arrange over salad greens and top with a couple of tablespoons of salad dressing.  You can also add some thinly sliced onion, avocados and crumbled cotija cheese.

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