Fajita Salad with Steak (Whole30, Low Carb, Keto)

Fajita Salad with Steak (Whole30, Low Carb, Keto)

This fajita salad is loaded with tender steak, veggies, and a quick and flavorful dressing. Whole30, low carb, and keto, it's a healthy Mexican dinner recipe that you can throw together in about half an hour!

•  Course Main Course, Salad
•  Cuisine American, Mexican
•  Keyword dinner salad, salad, whole30 dinner
•  Prep Time 14 minutes
•  Cook Time 16 minutes
•  Resting Time 10 minutes
•  Total Time 30 minutes
•  Servings 4 servings
•  Calories 568 kcal

Ingredients

• Fajita Salad Dressing
• 1/2 cup olive oil
• 1/3 cup freshly squeezed lime juice from 2 to 3 limes
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• Pinch of cayenne pepper
• Fajita Salad
• 1 pound flank or skirt steak
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 1/2 tablespoons olive oil
• 1/2 medium red onion thinly sliced
• 2 medium red or orange bell peppers thinly sliced
• 1/2 teaspoon kosher salt plus more for seasoning
• 1/4 teaspoon freshly ground black pepper plus more for seasoning
• 1 medium romaine lettuce heart about 8 ounces, chopped (I used red tipped romaine)
• 2 cups grape or cherry tomatoes halved
• 1 medium avocado sliced

Instructions

1. Make the dressing: Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
2. Make the salad: Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
3. Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil to rest.
4. Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
5. Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.

Recipe Notes

Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. Storage: Undressed leftovers can be stored in a covered container in the refrigerator for up to 3 days. Note 1: You can use a hand blender to emulsify the dressing and keep it creamy. Note 2: To properly rest the steak, leave it tented in foil for at least 10 minutes before slicing.

Nutrition Facts

Fajita Salad with Steak (Whole30, Low Carb, Keto)

Amount Per Serving

Calories 568Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 7g44%

Cholesterol 68mg23%

Sodium 663mg29%

Potassium 988mg28%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 5g6%

Protein 27g54%

Vitamin A 3110IU62%

Vitamin C 105.4mg128%

Calcium 53mg5%

Iron 3.6mg20%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/fajita-salad-with-steak-whole30-low-carb-keto/#wprm-recipe-container-17522