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
INSTRUCTIONS
- Place sirloins in a 9”X13” dish. In small bowl, combine oil, juice, and spices. Rub mixture all over steaks and marinade in fridge for 2 hours.
- Combine in a blender yogurt, avocado, cilantro, lime and salt. Puree until smooth, adding water as needed.
- Set aside 4 dinner plates with the mixed greens, tomatoes, cucumbers, and cheese on top.
- Grill or pan sear the marinated steak over medium-high heat (3-5 min. per side), until desired doneness is achieved. Remove steaks from heat and thinly slice. Arrange sliced steaks on top of each salad.
- Add canola oil to a pan over high heat and add peppers and onions. Stir constantly until wilted and slightly charred (about 5 minutes). Portion veggies on top of each salad, drizzle with avocado dressing and enjoy!
NUTRITION INFORMATION
SERVING SIZE:
4
CALORIES:
340
FAT:
15
CARBOHYDRATES:
21
SODIUM:
700
FIBER:
8
PROTEIN:
35
CHOLESTEROL:
80
Delicious Dietitian-Approved
Recipes for Everyday Wellness
Explore healthy, easy meals for energy, digestion, and wellness.
APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
