This hearty salad combines everything we love about classic fajitas—seared steak, sautéed bell peppers, and salsa—with panzanella, a Tuscan bread salad. The toasted bread cubes soak up the vinaigrette and bring the dish together. If you can’t find mini bell peppers, cut one large orange and one large red bell pepper into strips.
1 (1-lb.) pkg. multicolored mini bell peppers, cut into strips
1 large yellow onion, cut into 1/3-in. slices
1 1/2 tablespoons fresh lime juice
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 cup refrigerated pico de gallo
2 ounces baby arugula (about 2 cups)
Added sugars 1g
Calcium 8% DV
Potassium 17% DV
How to Make It
Preheat oven to 375°F.
Arrange bread in a single layer on a baking sheet; coat with cooking spray. Sprinkle with 1/2 teaspoon cumin. Bake at 375°F for 18 to 20 minutes or until toasted, stirring once after 10 minutes.
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut into 1-inch pieces.
Heat 1 tablespoon olive oil in a medium skillet over medium-high. Add remaining 1 teaspoon cumin, 1/8 teaspoon salt, bell peppers, and onion; cook 8 minutes, stirring occasionally.
Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 3 tablespoons olive oil, lime juice, honey, and chile powder in a large bowl, stirring with a whisk. Add bread, steak, bell pepper mixture, pico de gallo, and arugula; toss to coat.
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