Steak Fajita Salad

Steak Fajita Salad

Ingredient amounts are per person.  This recipe serves 1

4- oz flank Steak, cut into thin strips

½ Red Bell Pepper, cut into strips

½ Green Bell Pepper, cut into strips

¼ yellow onion, sliced thinly

1 clove garlic, minced

4 tsp. Extra Virgin Olive Oil, divided

¼  Cup Canned Black Beans, drained and rinsed, and warmed

1 tsp garlic powder

¼ tsp cumin

¼ tsp Himalayan Salt

¼ tsp Pepper

¼ Cup Salsa

2 Cups Romaine Lettuce, shredded

¼ avocado, sliced

½ tomato, large diced


  1. Put Flank Steak in a bag and add garlic powder, cumin, salt, pepper.  Shake to cover well.
  2. Heat 2 tsp olive oil in a large skillet, on high
  3. Add flank steak and cook 2-3 minutes or until browned lightly
  4. Remove steak to a bowl.
  5. Add 2 tsp olive oil back into skillet.
  6. Add onions and garlic and saute for 2 minutes
  7. Add Peppers and saute an additional 2 minutes
  8. Add steak back and heat through

Serve on a bed of 2 cups of lettuce, topped with black beans, tomato, avocado, and salsa

To make this dish more appealing to children, serve with a small whole wheat flour tortilla or corn tortilla and a small amount of shredded cheese so they can make a taco or burrito.



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