Side Pannel
Fajita Salad
Ingredients List
- 2 tb Lime juice
- 2 tb Olive oil
- 2 tb Dijon mustard
- 1/2 ts Pepper
- 2 Striploin steaks (total
- -weight 12 oz.)
- 4 Tomatoes, diced
- 1 Avocado, diced
- 1/2 Red onion, cut in thin
- -strips
- 1 Sweet green pepper, seeded
- -and diced
- 1/3 c Chopped fresh cilantro
- 3 tb Lime juice
- 3 tb Olive oil
- 1/2 ts Salt
- 1/4 ts Pepper
- 8 Leaves Romaine lettuce,
- -shredded
- 1 c Grated Monterey Jack cheese
- 6 10 inch flour tortillas,
- -warmed
Directions
1. In a small bowl, whisk together lime juice, oil, mustard and pepper.
Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.
2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per
side or until medium. Remove from heat and let stand for 5 minutes.
(Alternatively, cook steaks under a preheated broiler for
4 minutes per side.)
3. In a mixing, combine tomatoes, avocado, onion, green pepper and
cilantro. Add lime juice, oil, salt and pepper. Toss gently.
4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over
lettuce.
Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.
2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per
side or until medium. Remove from heat and let stand for 5 minutes.
(Alternatively, cook steaks under a preheated broiler for
4 minutes per side.)
3. In a mixing, combine tomatoes, avocado, onion, green pepper and
cilantro. Add lime juice, oil, salt and pepper. Toss gently.
4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over
lettuce.
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