Today we are sharing a recipe popular among our clients. This tasty and healthy Fajita Salad is sure to be a win any night of the week!
Makes 3 servings.
Prep-time: 30 Minutes
1/4 cup Extra Virgin Olive Oil (divided)
8 ozs Flank Steak*
Sea Salt & Black Pepper (to taste)
2 tbsps Lime Juice
1/2 cup Cilantro
1 Yellow Bell Pepper (sliced)
1/4 cup Red Onion (sliced)
1/2 cup Cherry Tomatoes (halved)
8 leaves Romaine (chopped)
1 Avocado (sliced)
Heat a cast-iron skillet over medium-high heat. Add 1/4 of the oil. Dry the steak well and season with salt and pepper. Place the steak in the pan and cook for about 10 to 15 minutes, flipping once. The timing will depend on how thick your steak is and your desired doneness. Remove, let rest for 10 minutes, and then slice against the grain and set aside.
Meanwhile, in a blender or food processor, add the remaining oil, lime juice, cilantro, and salt and pepper to taste. Process until smooth and set aside.
In the same cast iron pan used to cook the steak, turn the heat to medium and add the bell pepper, onion, and tomatoes. Cook until charred in spots and softened, about three to five minutes and then remove and set aside.
Divide the romaine onto plates and top with steak, onion mixture, and avocado. Add the cilantro dressing and enjoy!
*You can exchange the steak for chicken, venison, or another cut of beef if you'd like.