Steak Fajita Salad Recipe
Use leftover beef to make a delicious steak fajita salad with sautéed onions and peppers, fresh avocado, and salsa for the dressing.
Servings: 4 salads
Calories: 538kcal
Ingredients
- 2 TBSP coconut oil
- 2 lbs skirt steak (or flank steak, or pre-cooked leftover beef)
- 2 bell peppers
- 2 medium onions
- 2 hot chili peppers (such as Anaheim, or jalapeño, optional)
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp black pepper
- 8 cups salad greens
- 2 avocados (sliced)
- 1 cup salsa
- ¼ cup cilantro (chopped)
- sour cream (optional)
- shredded cheese (optional)
Instructions
- Add coconut oil to a wok or skillet and preheat on the stove.
- Thinly slice raw steak or cooked leftover beef and toss into preheated skillet.
- While the meat is cooking, thinly slice the onions and peppers.
- When the meat is almost cooked, add the onions, peppers, and spices and continue cooking until meat is done.
- Put 2 cups of salad greens on each plate.
- Place fajita stir fry over greens and top with avocado slices, salsa, and fresh cilantro.
- Add cheese or sour cream if desired.
Notes
Make this salad in individual portions in mason jars in advance by layering meat, cooked onions and peppers, and "wet" ingredients in the bottom and lettuce on top.
Nutrition info does not include optional toppings.
Nutrition
Serving: 1salad | Calories: 538kcal | Carbohydrates: 29.5g | Protein: 29.4g | Fat: 35.7g | Saturated Fat: 14.2g | Cholesterol: 5mg | Sodium: 889mg | Fiber: 12.5g | Sugar: 7.6g