Summer is a great time for grilling, but sometimes it a lot easier and hassle-free to cook indoors. That’s where a cast iron skillet comes into the picture. Every kitchen should have one – it’s durable, will last a long time, and you can sear meat in it and then finish it off in the oven for a short time. My friend Lori has come up with her original recipe and has suggested I share it with my readers. It’s almost like having your own personal chef prepare your meal at your tableside. Hope you enjoy it with a nice glass of red wine perhaps.

Cast Iron Skillet Fajita Salad


- New York Strip Steak (best kind for cast iron cooking)

- Salt and Pepper (I use Grill Mates Montana Steak Seasoning)

- Butter or Ghee

- Red and Green Bell Peppers, sliced

- Onion, sliced

- Jalapeno

- Lettuce, shredded

- Red Cabbage, shredded

- Cilantro. washed and diced

- Cherry Tomatoes, halved

- Cucumber, sliced

- Avocado, sliced (or diced)

- Olive Oil (2 tbsp)

- Dressing (Trader Joe’s Cilantro Dressing is a good choice)


Season your steak, heat your skillet, put butter or ghee in the hot pan, and, after it begins to sizzle, add the steak and cook about 4 minutes or until browned. Turn the steak over and cook another 4 minutes. Place the skillet and steak in a 300-degree oven and begin to prepare the rest of the meal.

In another skillet, not necessarily cast iron, use some olive oil and, when it is heated, add your peppers and onion. Cook on medium heat, stirring occasionally, until softened and lightly browned for best flavor.

While the peppers and onions are cooking, prepare the salad. Mix the lettuce and cabbage in a large bowl, add the jalapeno, cilantro, tomatoes, cucumber and toss. Top with the dressing and then add the avocado.

Be careful removing the skillet from the oven – it will be hot. Remove the steak to a cutting board and let rest about 10 minutes.

Slice the steak into nice diagonal slices. Place on the salad and serve. (At this point, I make individual salads and plate them singly for each person.)

Serve with extra dressing on the side and toasted dinner rolls and butter.

Don’t forget a beverage.

Note: If you have leftovers, remember to remove the avocado and you have your lunch for the next day.

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