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Recipe Blog

steak fajita salad

6/25/2017

 
There is a lot of talk about mindfulness these days and there is nothing that makes you more mindful than chopping vegetables!  This salad combines many favorite flavors, is a great centerpiece for cookouts and is colorful to boot.  And your mindfulness app will send you smiling emojis.   

Time: Under 30 minutes
Level: Easy, but a lot of chopping
​Servings: Four
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INGREDIENTS
  • 1 lb Flank Steak, cut into strips against the grain
  • 1 White Onion, sliced
  • 1 Red Bell Pepper, sliced
  • 1 Yellow Bell Pepper, sliced
  • Romaine Lettuce or other leafy greens
  • Avocado, Roasted Corn, Cucumbers, Tomatoes, Jicama (Any combination)
 
Spice Mix
  • 1 teaspoon Paprika
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Ground Black Pepper
  • ⅛ teaspoon Chili Powder
 
Lemon Cumin Vinaigrette
  • ¼ cup Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1 clove Garlic, minced
  • ½ teaspoon Honey
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Salt
  • ⅛ Ground Black Pepper


PREPARATION
  1. Place Steak, Onion, Bell Peppers and Spice Mix in a bag with 1 Tablespoon Olive oil.  This can be done overnight. 
  2. Skillet Method: (Preferrable) Heat a skillet to medium.  Put all ingredients from bag into skillet and cook for about 4-6 minutes or until cooked through.  Set aside to cool. 
  3. Baking Method:  Preheat oven to 450°.  Put all ingredients in bag on a sheet pan.  On upper rack bake for 5 minutes.  Rotate and bake another 5 minutes. 
  4. Make Lemon Cumin Vinaigrette by combining all ingredients.  Mix well. 
  5. Cut various vegetables such as Avocado, Cucumbers, Tomatoes, Jicama as you like.
  6. Place greens in a large bowl, add vegetables and vinaigrette and toss. 
  7. To make a chopped salad, cut steak, pepper and onions into cubes.  Add to bowl and mix well. 

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