Rub the fajita seasoning evenly over both sides of the steak.
Place the bell pepper and onion slices in a grill basket and cook, stirring occasionally until tender and slightly charred in places.
Sear the steak and then grill until it's medium-rare or to your desired doneness.
Remove the vegetables and steak from the grill and allow it to rest for 5 minutes.
After resting, thinly slice the steak against the grain.
Stovetop Instructions
Rub the fajita seasoning evenly over both sides of the steak.
Add the coconut oil to a skillet on the stove and heat over medium-high heat.
Saute the onions and peppers, stirring occasionally, until tender then set aside.
Thinly slice the seasoned steak and cook in the preheated skillet to desired doneness.
Remove from the heat and set aside.
To Serve
Place the salad greens in a large bowl.
Top with the cooked veggies and steak as well as any additional toppings. I like avocado slices, cherry tomatoes, salsa, and fresh cilantro.
Notes
Make this salad in individual portions in mason jars in advance by layering meat, cooked onions and peppers, "wet" ingredients in the bottom, and lettuce on top.
Nutrition info does not include optional toppings.