Tuesday, June 9, 2015

Fajita Salad

  This week's new recipe I made on my cooking through an entire recipe book challenge has been my favorite so far.

  I love the combination of flavors. For a salad this was very hearty and could be made as a meal in itself. I thought it was delicious paired with baked potatoes, but you of-course can pair it with anything you desire.

Fajita Salad

6 ounces beef top sirloin steak
1/4 cup fresh lime juice
2 tbsp chopped fresh cilantro
1 clove garlic, minced
1 tsp chili powder
2 medium red bell peppers
1 medium onion
1 tsp olive oil
1 cup garbanzo beans, drained and rinsed
4 cups mixed salad greens
1 tomato, cut in wedges
1 cup salsa

Slice your beef into strips that measure about 2x 1x1/4 inch and place into a bowl, then in another bowl mix together your lime juice, cilantro, garlic, and chili powder, poor over your beef and mix with your hands to coat the beef in the juices, cover the bowl and let it set for 10 minutes turning it once.

  Julienne the peppers, and cut the onions into thin strips, then in a large non-stick skillet add the olive oil, peppers, and onions, cook it for about 6 minutes or until crisp tender (make sure to stir them if you don't like burnt food) Remove them and cook your beef in the same pan and cook and stir for about 3 minute or until cooked thoroughly, then remove from heat and add your cooked veggies and the garbanzo beans and stir to coat with pan juices.

  Then arrange the lettuce onto your serving platter and top with the meat and veggies. Then all there is left to do is serve it with the salsa and enjoy.

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