My first time cooking steak on the stove was not a positive experience. Meat is not something I am comfortable cooking to begin with and I really didn’t want to use the grill without adult supervision. Even though I am also an adult. I did a quick search and the most basic directions for cooking steak said, place olive oil in the pan, heat the pan on high, and once it is hot enough cook the steak about 5 minutes on each side. Well, 5 minutes on high resulted in a smoke filled house. I turned on the oven fan, opened the front door and a few windows, and turned on a free standing fan. I burnt that side of the steak. For the other side, I turned the heat down a bit and it cooked well. The result was a burnt medium cooked steak. Good enough.
The steak was a flat iron steak from D&M Cattle, a grass-fed cattle farm that is located in the neighboring township. The cattle farm is so small that they do not have a website to share, but the beef can be purchased at Strites’. The cattle are not treated with hormones or antibiotics during their lifetime. I am happy to eat this meat as I know exactly where it comes from and it is a local farm.
Steak mishap aside, the steak fajita salad turned out pretty decent. I topped it with cheese and sour cream, but feel free to serve it any way you like.
Steak Fajita Salad
- Flat Iron Steak (about 8 oz)
- 2 bell peppers, sliced
- Half a tomato, diced
- One small onion, sliced
- 3 cups lettuce Marinade Ingredients:
- 4 Tbsp olive oil
- 3 Tbsp lime juice
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp black pepper
- Whisk the marinade ingredients together. Reserve 1-2 Tbsp of the mixture and coat the steak with the rest. Marinate at least 4 hours.
- Let the steak sit at room temperature 20 minutes. Cook the steak to your liking. Set the steak on a plate.
- Heat the same pan on medium heat. Coat the onion and peppers with the remaining marinade. Saute until soft.
- Slice the steak. Layer lettuce, the vegetables, and steak on plates. Serve with cheese, sour cream, guacamole or other toppings of your choice.