Steak Fajita Salad

Entree
Prep time: 2 hours 30 mins
Total time: 2 hours 50 mins

INGREDIENTS

  • Steak:
  • 4 (4 oz.) sirloin beef filets
  • 1 tablespoon olive oil
  • 1 lime, juice of
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Avocado Lime Dressing:
  • 1/3 cup plain nonfat Greek yogurt
  • 1 Haas avocado, pit and peel removed
  • ½ large bunch of fresh cilantro leaves
  • 2 limes, juice of
  • ½ teaspoon salt
  • ¾ cup water
  • Salad:
  • 8 cups packed mixed greens
  • 1 cup cherry tomatoes, sliced
  • ½ medium cucumber, sliced
  • ½ cup crumbled queso fresco or grated cojita cheese
  • Fajita Vegetables:
  • 1 teaspoon canola oil
  • 2 red bell peppers, sliced
  • 2 jalapenos, seeds removed, sliced
  • 1 small red onion, sliced
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INSTRUCTIONS

  1. Place sirloins in a 9”X13” dish. In small bowl, combine olive oil, lime juice, cumin, paprika, black pepper, salt, & cayenne pepper. Rub mixture all over steaks, cover with plastic wrap, & allow to marinade in fridge for 2 hours.
  2. Combine in a blender yogurt, avocados, cilantro, lime and salt. Puree 30 seconds, or until starting to come together. Add ¼ cup water & puree until smooth. Repeat process until desired consistency is reached. (You may not use all the water)
  3. Divide lettuce onto 4 dinner plates. Arrange tomatoes, cucumbers & cheese on top of lettuce. Set aside.
  4. Remove steak from fridge and grill over medium-high heat (3-5 minutes per side), until desired doneness is achieved. Remove steaks from grill and thinly slice. Arrange sliced steaks on top of each salad.
  5. Meanwhile, heat a medium-sized skillet over high heat. Once hot, add canola oil peppers & onion. Stirring constantly, sear vegetables over medium-high heat until wilted & slightly charred (about 5 minutes). Portion ¼ seared vegetables on top of each salad. Drizzle with avocado dressing and enjoy!
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NUTRITION INFORMATION

SERVING SIZE: 4
CALORIES: 340
FAT: 15
CARBOHYDRATES: 21
SODIUM: 700
FIBER: 8
PROTEIN: 35
CHOLESTEROL: 80
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE

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