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Wednesday
Apr262017

Fajita Steak Salad

I often surprise my clients when I tell them that you can fulfill cravings for seemingly unhealthy options with a little bit of creativity and inspiration. For example, you might think standard Mexican food does not belong in a healthy diet. Think again! Mexican food is actually full of flavor and can be eaten in a way that not only fulfills a strong hankering for this cuisine, but also aligns nicely with your health and wellness goals. In the recipe below, we take all the typical fajita ingredients, but lay them above romaine lettuce dressed in a chili-lime vinaigrette. The buttery avocado is a great replacement for the cheese. And with the amount of protein and filling healthy fats in this recipe, you won’t even miss the chips!

Yields 2 large salads

Ingredients:

  • 4 Cups romaine lettuce, chopped (about 2 large stalks)
  • 1 large red or yellow bell pepper, cored and sliced
  • ½ red onion, sliced 
  • 8 ounces skirt steak
  • ½ avocado, sliced
  • Marinade/dressing:
  • 4 Tablespoons olive or avocado oil
  • ½ teaspoon chili powder
  • Himalayan sea salt and pepper to taste
  • Juice of ½ lime

 

Instructions:

  1. Combine all marinade ingredients and reserve half for dressing the salad. Add the other half to a large Ziploc bag and add steak, onions and peppers. Marinate in refrigerate for 12-24 hours.
  2. Remove the steak, onion and peppers from the marinade and discard the rest of the juices. Add peppers and onions to a square piece of foil and fold up nicely.
  3. Grill the streak briefly, 2-3 minutes per side, for medium rare, while keeping the foil packet to the side of the grill. Remove the steak to a plate and let rest for 5 minutes. The peppers and onions can remain on the grill (on low heat), while preparing the rest of the salad. Meanwhile, add romaine and remaining dressing to large bowl. Toss to coat and season with salt and pepper to taste.
  4. Place romaine evenly among two plates, remove peppers and onions and arrange between two plates. Slice the steak, add 4 ounces to each plate, and lastly, the ¼ avocado. Add remaining lime as garnish.

 

Nutrition:

Per Serving (1 salad):  Calories: 320 | Carbohydrates: 7 grams | Fat: 25 grams | Protein: 18 grams 

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