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Steak Fajita Salad
Grilled steak and veggies adds great flavor to this salad that balances protein, fiber, and healthy fat.
Ingredients
- 8 oz. skirt steak
- 1/2 red onion, sliced
- 1 large bell pepper, sliced
- 1 tsp. paprika
- 4 cups romaine lettuce, chopped
- 1/2 avocado, sliced
Dressing
- 2 tbs. olive oil
- 1/4 cup lime juice
- 1/2 tsp. chili powder
- Sea salt and pepper to taste
Directions
STEP 1
Combine all of the dressing ingredients. Reserve half for the salad, and add the other half to a glass container with the steak, onion, and pepper. Marinate in the refrigerate for 12 to 24 hours.
STEP 2
Remove the steak, onion, and pepper from the marinade and discard the juices. Add the pepper and onion to a square piece of tin foil and fold it up.
STEP 3
Place the steak on the grill (or an indoor grill pan) and grill for two to three minutes per side, with the vegetable-filled foil also on the grill to the side of the steak. Remove the steak from grill when cooked, leaving the peppers and onions on low heat.
STEP 4
Add the romaine and remaining dressing to a large bowl. Toss to coat and season with salt and pepper to taste.
STEP 5
Slice the steak and split in half across two plates along with the cooked vegetables, 1/4 avocado, and romaine.
Nutrition Facts
Servings Per Container
1
Amount Per Serving
Calories 460
% Daily Value*
50%
Total Fat 32g
3%
Total Carbohydrates 7g
20%
Dietary Fiber 5g
Sugars 2g
Protein 31g
* Percent Daily Values are based on a 2000 calorie diet.
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