FROM 30/10'S KITCHEN...

Steak Fajita Salad

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Steak Fajita Salad

Makes 2 Servings: Counts towards 1 Serving Meat, 1½ tablespoons Oil 1½ cups Vegetables

 

INGREDIENTS

Steak Fajita Salad
 12oz Flank Steak
 2 cups Romaine
 ¼ cup Radish
 ½ cup Red Bell Pepper
 ½ cup Green Bell Pepper
 ¼ cup White Onion
 ¼ cup Green Chili (optional)
 1 tablespoon avocado oil
Marinade
 ¼ cup Red Wine Vinegar
 1 squeeze lime juice
 ¼ cup Olive Oil
 ¼ cup Tamari (gluten free soy sauce)
Dressing
 ¼ cup fresh cilantro, minced
 1 squeeze Lime Juice
 2 tablespoons Avocado Oil
 Sea Salt, to taste
 Black Pepper to Taste

 

DIRECTIONS

1

For the marinade, combine all ingredients in a gallon size bag; add flank steak and let sit in the fridge for at least 1 hour or up to 24 hours.

2

For the dressing, combine cilantro, lime juice, olive oil, salt and pepper; stir to combine and set aside for at least 1 hour (if storing for longer than 1 hour, place in the fridge).

3

Slice the romaine into bite sized pieces, and place in a large bowl and set aside. Slice radishes into thin slices and add to the romaine.

4

Heat a pan to high heat; meanwhile, slice the bell pepper and onion. Add the avocado oil to the hot pan and gently toss in the sliced peppers and onion. Cook until the onion and bell pepper are soft-for extra flavor, let the onion and pepper get a little bit charred (this is the time to add the green chili if using).

5

Remove the vegetables from the pan and set aside. Bring the pan back up to high heat and place marinated flank steak in the pan. Allow the steak to caramelize on one side for about 5 -7 minutes (if it doesn’t easily lift it’s not ready to flip). Flip the steak and caramelize for another 5-7 minutes. Remove from the pan and let it rest.

 

Ingredients

Steak Fajita Salad
 12oz Flank Steak
 2 cups Romaine
 ¼ cup Radish
 ½ cup Red Bell Pepper
 ½ cup Green Bell Pepper
 ¼ cup White Onion
 ¼ cup Green Chili (optional)
 1 tablespoon avocado oil
Marinade
 ¼ cup Red Wine Vinegar
 1 squeeze lime juice
 ¼ cup Olive Oil
 ¼ cup Tamari (gluten free soy sauce)
Dressing
 ¼ cup fresh cilantro, minced
 1 squeeze Lime Juice
 2 tablespoons Avocado Oil
 Sea Salt, to taste
 Black Pepper to Taste

Directions

1

For the marinade, combine all ingredients in a gallon size bag; add flank steak and let sit in the fridge for at least 1 hour or up to 24 hours.

2

For the dressing, combine cilantro, lime juice, olive oil, salt and pepper; stir to combine and set aside for at least 1 hour (if storing for longer than 1 hour, place in the fridge).

3

Slice the romaine into bite sized pieces, and place in a large bowl and set aside. Slice radishes into thin slices and add to the romaine.

4

Heat a pan to high heat; meanwhile, slice the bell pepper and onion. Add the avocado oil to the hot pan and gently toss in the sliced peppers and onion. Cook until the onion and bell pepper are soft-for extra flavor, let the onion and pepper get a little bit charred (this is the time to add the green chili if using).

5

Remove the vegetables from the pan and set aside. Bring the pan back up to high heat and place marinated flank steak in the pan. Allow the steak to caramelize on one side for about 5 -7 minutes (if it doesn’t easily lift it’s not ready to flip). Flip the steak and caramelize for another 5-7 minutes. Remove from the pan and let it rest.

Steak Fajita Salad