Healthy steak fajita salad

This salad is Amazing!  I want to eat it over and over again. If you are not a steak fan, try it with chicken or even shrimp if you'd like. I guarantee full satisfaction with this salad. 

What you will need:

Here, we used two six ounce striploin steaks for two servings.

2 six ounce striploin steaks

1 head of romaine lettuce, washed, dried and torn

1 avocado sliced

2 heirloom tomatoes (or roma tomatoes)

1 pablano pepper plus 2-3 bell peppers of various colours, stemmed, seeded, de-ribbed, sliced length wise  into strips

1 large yellow or white onion sliced length wise into strips

a handful (or more) of fresh cilantro, chopped

grated cheddar cheese (optional)

4 tbsp of olive oil, divided

 Marinade

Juice and zest of one large lime

2 tsp of chili powder

1 tsp of dried oregano

1 tsp of garlic powder 

1 tsp of cumin

1 tsp of sea salt

1/4 cup of olive oil

1/2 tsp of red pepper flakes

Dressing:

For this recipe I just drizzled some olive oil, freshly squeezed lime juice and salt and pepper, but you have to try it with my Creamy Cilantro Lme dressing

Creamy Cilantro, Lime dressing

1/2 cup of plain Greek yoghurt  (I like using 2% milk fat or more, but you can use fat free too)

1/4 cup of light olive oil

juice of two limes

1 1/2 tbsp of apple cider vinegar

1/2 jalapeno pepper, seeded (optional)

1/2 cup of loosely packed cilantro, stems removed 

1 garlic clove

pinch of salt

 

Place all ingredients in your food processor for a minute or so. This makes a more runny dressing. 

If you prefer a  thicker/creamier dressing,  combine all the ingredients but the olive oil and vinegar. While the food processor is running, add the olive oil and vinegar in a slow, and I mean a very slow stream until emulsified.  This should take about 1-2 minutes.

 

How it's prepared:

Marinade directions:

In a small bowl combine together all the ingredients for the marinade. Add your steaks to a large

 re-sealable plastic bag and add in the marinade.  Seal bag and turn to coat well. 

Place in fridge for 15-25 min.

Heat a non-stick pan (I use cast iron) to medium-high heat, add your oil and cook your steaks to desired wellness (I like mine medium-rare to medium, so about 3-4 min a side). Take steaks out of the pan and rest on a cutting board/plate for 5-7 min.

While the steak is resting, in a non-stick pan (I used the one I cooked the steaks in) cook the peppers and onions in oil over medium-high head for about 5 minutes or until tender. Remove from heat.

To assemble the salad, place lettuce in  bowls, add your tomatoes and avocado. Season with some salt and pepper. Arrange pepper/onions and steak over top. Top with chopped cilantro and dressing. Voila!