Steak Fajita Salad
25 min491 kcal each
Grilled cumin-rubbed sirloin and charred peppers, poblano and onion over romaine with avocado and a honey-lime dressing. Grill once and lunch is sorted for three days.
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Plan this recipeIngredients
for 3 servings- Sirloin steak, trimmed454 g
- Red bell pepper1 piece
- Yellow bell pepper1 piece
- Poblano pepper1 piece
- Red onion1 piece
- Olive oil2 tsp
- Romaine lettuce235 g
- Avocado142 g
- Fresh coriander1 handful
- Olive oil3 tbsp
- Lime juice4 tbsp
- Honey1½ tsp
- Ground cumin1¾ tsp
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 10 min · cook 15 min- Whisk the extra-virgin olive oil, lime juice, honey, ¾ teaspoon cumin, ½ teaspoon salt and ¼ teaspoon pepper for the dressing.
- Mist the steak with oil and season with 1 teaspoon salt, pepper and the remaining cumin.
- Cut the peppers into planks and the onion into 1 cm rings, and toss with the 2 teaspoons of oil.
- Grill the steak over medium-high heat for 5–7 minutes a side to 52 °C for medium-rare, then rest 10 minutes; grill the vegetables alongside for about 10 minutes until charred and soft.
- Slice the peppers into strips, separate the onion rings and lay them over the romaine; top with the steak sliced against the grain, avocado and coriander, and dress.
- Keeps 3 days in the fridge with the dressing and avocado kept separate. Eat the steak cold or warm it briefly in a pan.
Nutrition
per servingCal
491
Protein
37g
Carbs
23g
Fat
29g
Of 9.1g of sugar per serving, 2.7g is added sugar.
Of 29g of fat per serving, 5.4g is saturated.
