Mexican · Lunch
Grilled Beef Fajita Salad
Grilled beef sirloin strips rest over crisp romaine, charred bell pepper and red onion, finished with pico de gallo, avocado, and cotija cheese, dressed with lime and cumin. The steak is seasoned with cumin, chili powder, and lime, seared hot, and sliced thin for a smoky, tangy, fresh main-course salad.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
33.2gProtein
32.4gFat
17.6gCarbs
5.8gSugar
7.1gFiber
486mgSodium
109mgChol
9.1gSat Fat
1180mgPotassium
210mgCalcium
3.6mgIron
2.4mcgVitamin B12
68mgVitamin C
gluten-free
low-carb
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the beef sirloin dry and rub with cumin, chili powder, smoked paprika, minced garlic, lime juice, and salt until evenly coated.
2
Char
Grill bell pepper and red onion strips on a hot grill pan over high heat for 4 minutes, turning once, until charred and softened.
3
Sear
Grill the beef sirloin on high heat for 3 minutes per side until a deep brown crust forms and the centre reaches medium doneness.
4
Plate
Arrange romaine on a plate, top with charred vegetables, avocado, pico de gallo, and sliced steak, scatter cotija cheese, and drizzle with the lime-cumin dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin, trimmed
- 11 bell pepper
- 11 red onion
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lime juice
- 4 cups120g romaine lettuce
- 11 avocado
- 4 tbsp60g pico de gallo
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp cumin-ground
- salt, to taste
- black pepper, to taste
