Categories: Salad
Ingredients
- For the dressing:
- 1/2 cup olive oil
- 1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
- For the salad:
- 1 pound flank steak
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1 1/2 tablespoons olive oil
- 1/2 medium yellow onion, thinly sliced
- 2 medium red or orange bell peppers, thinly sliced
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 medium romaine lettuce heart (about 8 ounces), chopped
- 2 cups shredded red cabbage (from 1/4 small head of cabbage)
- 2 cups grape or cherry tomatoes, halved
- 1 medium avocado, sliced
Directions
- Make the dressing: Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
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Make the salad: Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
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Add the steak to the pan and cook undisturbed until a deep golde- brown crust forms, about 4 minutes. Flip and cook until until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil.
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Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
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Combine the lettuce and cabbage in a large bowl. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.