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Name: Steak Fajita Salad
Prep time: 20 min
Cook time: 11 h 40 min
Total time: 12 h
Yield: 4
Cuisine: not set
Ingredients: 2 tablespoon coconut oil melted; 1 Lime juiced; 1 tablespoon smoked paprika; 1/2 tablespoon Chili powder; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon coarse sea salt; 1/2 teaspoon Ground cumin; 1/2 teaspoon Dried oregano; 1 pound Flank Steak; 2 tablespoon coconut oil melted; 1 Red onion thinly sliced; 1 Red bell pepper thinly sliced; 1 orange bell pepper thinly sliced; 2 cups button mushrooms sliced; 2 romaine hearts

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INGREDIENTS

2 tablespoon coconut oil ; melted
1 Lime ; juiced
1 tablespoon smoked paprika
1/2 tablespoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon coarse sea salt
1/2 teaspoon Ground cumin
1/2 teaspoon Dried oregano
1 pound Flank Steak
2 tablespoon coconut oil ; melted
1 Red onion ; thinly sliced
1 Red bell pepper ; thinly sliced
1 orange bell pepper ; thinly sliced
2 cups button mushrooms ; sliced
2 romaine hearts

Servings

INSTRUCTIONS

2 - Heat the coconut oil in a large saute pan over medium heat. Add the onion and bell pepper and cook until the onion becomes translucent, approximately 4-5 minutes, then add the mushrooms and mix well. Sprinkle with salt and pepper and cook until the mushrooms have browned, about 3 minutes

3 - While the veggies are cooking, preheat a cast-iron skillet over high heat. Once the pan is hot, sear the steak slices, making sure not to crowd the pan. Cook for a total of 2-3 minutes for medium doneness. Repeat with all the steak. Once steak is cooked, add slices to the pan with veggies and toss to mix together

4 - Chop up romaine hearts, and divide among 4 plates, then top with the fajita mixture. Serve with lime wedges on the side, and a dollop of guac.

NOTES

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Steak Fajita Salad

2 tablespoon coconut oil melted
1 Lime juiced
1 tablespoon smoked paprika
1/2 tablespoon Chili powder
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon coarse sea salt
1/2 teaspoon Ground cumin
1/2 teaspoon Dried oregano
1 pound Flank Steak
2 tablespoon coconut oil melted
1 Red onion thinly sliced
1 Red bell pepper thinly sliced
1 orange bell pepper thinly sliced
2 cups button mushrooms sliced
2 romaine hearts

1 - In large bowl, combine first 9 ingredients, mixing together well. Add the steak to bowl and rub the paste all over, massaging it into the meat. Cover the bowl and set in fridge to marinate for 1-24 hours. Once the steak is done marinating, thinly slice it against the grain into pieces 1/2 inch wide
2 - Heat the coconut oil in a large saute pan over medium heat. Add the onion and bell pepper and cook until the onion becomes translucent, approximately 4-5 minutes, then add the mushrooms and mix well. Sprinkle with salt and pepper and cook until the mushrooms have browned, about 3 minutes
3 - While the veggies are cooking, preheat a cast-iron skillet over high heat. Once the pan is hot, sear the steak slices, making sure not to crowd the pan. Cook for a total of 2-3 minutes for medium doneness. Repeat with all the steak. Once steak is cooked, add slices to the pan with veggies and toss to mix together
4 - Chop up romaine hearts, and divide among 4 plates, then top with the fajita mixture. Serve with lime wedges on the side, and a dollop of guac.

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Nutrition

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Serving Size: 1 Serving (387g)
Recipe Makes: 4 Servings

Calories: 368
Calories from Fat: 204 (55%)

Amt Per Serving		% DV

	Total Fat 22.7g	30 %
	Saturated Fat 15.3g	76 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.9g
Cholesterol 39.7mg		12 %
Sodium 662.2mg		23 %
Potassium 1072.5mg		28 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 10.7g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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