1/2 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1 tablespoon fajita seasoning
1 1/2 pounds boneless beef top sirloin steak
4 cups uncooked corkscrew pasta
2 tablespoons olive oil
1 tablespoon fajita seasoning
2 red or yellow bell peppers, cut in half
1 large sweet onion, cut into 1/2-inch slices
1/4 cup chopped fresh cilantro


1. Prepare Marinade: Combine marinade ingredients in small bowl. Place steak and 1/2 cup marinade in a self-sealing plastic bag; turn steak to coat. Close bag and marinate in refrigerator 15 minutes to 2 hours or overnight if desired. Reserve remaining marinade.
2. Prepare Salad: Cook pasta according to package directions; drain and rinse with cold water. In a small bowl, combine reserved marinade with 2 tablespoons olive oil and 1 tablespoon fajita seasoning; whisk until blended.
3. Preheat outdoor grill with rack 5 inches from heat source. Remove steak from marinade and discard this marinade. Place steak, bell peppers and onion on grill. Grill steak uncovered, about 17 to 21 minutes for medium, turning occasionally. Grill vegetables about 16 to 18 minutes or until tender.
4. Remove steak from grill and let rest 10 minutes. To carve, cut steak in half lengthwise and then crosswise into this slices. Cut peppers into 1/2-inch strips and coarsely chop onion. Combine pasta, beef, peppers, onion, dressing and cilantro in a large bowl; mix lightly and serve.
This recipe can be prepared ahead and then refrigerated for at least 2 hours before serving. For tailgate parties, pack this salad in an insulated cooler with frozen gel-packs or ice
Beef Fajita Salad
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