Sliced Sirloin Fajita Salad |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Cost to make this salad $2.28. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 tablespoon dijon mustard |
1/4 cup fresh lime juice (2-3 limes) |
1 teaspoon chili powder |
3/4 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
3/4 cup extra virgin olive oil |
1 1/2 lbs boneless sirloin steaks (about 3/4-inch thick) |
1 large head romaine lettuce, torn into 1-inch pieces |
1 large vidalia onion, cut into thin wedges and separated |
1 large avocado, halved, pitted, peeled and each half cut in 3 wedges |
6 ounces roasted red peppers, drained and sliced |
16 fat free tortillas (8-inch) |
1/2 cup bottled salsa |
1/2 cup reduced-fat sour cream |
Directions:
1. Prepare outdoor grill with hot coals or heat oven broiler.
2. Dressing: Whisk mustard, juice, chili, salt, cumin and pepper in bowl. Whisk in oil, until thick. Cover and refrigerate until ready to use.
3. Salad: Brush both sides of steak with tablespoons dressing.
4. Grill or broil steak 4 minutes. Turn over; cook 3-4 minutes, until 135 for medium-rare. Remove to platter; let stand 10 minutes. Thinly slice against grain.
5. Mix lettuce, onion, avocado, peppers and steak with dressing.
6. Top each tortilla with 1/2 cup salad, then salsa and sour cream. Whisk mustard, vinegar, salt and pepper in small bowl to dissolve salt. While whisking, slowly drizzle in olive oil and continue to whisk until mixture is well blended and thick. Cover; refrigerate until ready to use. Let dressing come to room temperature; rewhisk before using. Serve with salad greens such as Radicchio, Iceberg, Arugula, Romaine, Boston, Bibb, Red Leaf, or Chicory.
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