Despite my profound love for wonderful, home-cooked food, I rarely venture into the kitchen myself. However, when a good friend suggested we tackle the following summer meal, it sounded so tasty that I couldn’t resist. And, oh, was it tasty. The best part—well, second best part because eating it was definitely the best part—is that it was incredibly easy to make, even for a kitchen klutz like myself. So, get yourself over to the growers’ market or grocery store this weekend and try it!
Summer Fajita Fiesta Salad Equipment:
- Frying pan or skillet
- Blender (that’s right, make your margaritas ahead of time)
- Cutting boards
- Knives
- Bowls
- Juicer (unless you’ve got really strong hands)
Salad Ingredients:
- 1 lb. thin-sliced flank steak, cut into strips
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tbsp. olive oil
- 6-8 cups arugula or other salad greens (or 1 bag mixed greens)
- 1 avocado, diced
- 1 cup corn kernels or canned corn
- 1 cup canned black beans (drained)
- 1 cup red onion, diced or sliced
- 1/2 a yellow pepper, diced
- 1/2 a red pepper, diced
- 1 medium tomato, chopped
- Tortilla chips (optional)
Dressing Ingredients:
- 2/3 cup of olive oil
- 4 limes
- A handful of fresh cilantro
Directions:
- Open two bottles of Corona for yourself and your assistant. Slice one of your limes and garnish your beers.
- Cook your steak. Pour a tbsp. or so of olive oil into a hot skillet. Add the beef, sprinkle with cumin and paprika and fry until the steak is browned. Set aside to cool (Note: you can also marinade the steak, but if you’re a last-minute, hungry person like I am, this way will work fine.).
- Drink to not burning yourself while cooking the steak.
- Make the dressing. Squeeze your remaining three limes using a juicer. Add lime juice and olive oil to a blender. Wash and chop the cilantro; add to blender. Blend for a minute or so.
- Sip your beer.
- Toss together the salad greens, avocado, corn, beans and vegetables with the steak and dressing. Add some crushed tortilla chips, if you want. Voila! You’re done.
Best served with cold Coronas on your back deck or patio, accompanied by Jack Johnson, the Beach Boys, Sublime or your own favorite summer music.
Corona cap and limes photo by Eneas
