Post by Loupy on Aug 1, 2014 13:18:00 GMT -7
Steak Fajita Salad With Tortilla Croutons
Found @ www.kitchendaily.com/
Makes 4 servings
Ingredients
2 corn tortillas
Olive oil
3 Tbsp lime juice
2 Tbsp finely chopped fresh cilantro
¾ lb flank steak
1 medium yellow onion, halved and thinly sliced
2 small bell peppers (red and/or yellow), thinly sliced
2 garlic cloves, minced
½ tsp ground cumin
2 romaine hearts, chopped
1 cup cooked black beans
Parchment paper
Directions
Heat oven to 350°.
Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet.
Season with salt and bake until crispy, 15 minutes.
In a mixing bowl, whisk together lime juice, 2 tbsp oil, cilantro and 1/2 tsp salt; set aside.
In a large heavy skillet over high heat, heat 1 tbsp oil.
Pat steak dry and season with salt.
Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board.
Add onion and peppers to skillet and sauté over high heat, stirring occasionally until lightly browned, 3 minutes.
Add garlic and cumin; cook 1 minute more.
Season with salt and remove from heat.
Thinly slice steak across the grain.
Add romaine and beans to bowl with dressing and toss to combine; transfer salad to a platter and top with steak, pepper mixture and tortilla croutons.
Nutritional Information
Calories 257
Total Fat 7g
Saturated Fat 2g
Total Carbohydrates 24g
Fiber 6g
Protein 24g
Found @ www.kitchendaily.com/
Makes 4 servings
Ingredients
2 corn tortillas
Olive oil
3 Tbsp lime juice
2 Tbsp finely chopped fresh cilantro
¾ lb flank steak
1 medium yellow onion, halved and thinly sliced
2 small bell peppers (red and/or yellow), thinly sliced
2 garlic cloves, minced
½ tsp ground cumin
2 romaine hearts, chopped
1 cup cooked black beans
Parchment paper
Directions
Heat oven to 350°.
Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet.
Season with salt and bake until crispy, 15 minutes.
In a mixing bowl, whisk together lime juice, 2 tbsp oil, cilantro and 1/2 tsp salt; set aside.
In a large heavy skillet over high heat, heat 1 tbsp oil.
Pat steak dry and season with salt.
Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board.
Add onion and peppers to skillet and sauté over high heat, stirring occasionally until lightly browned, 3 minutes.
Add garlic and cumin; cook 1 minute more.
Season with salt and remove from heat.
Thinly slice steak across the grain.
Add romaine and beans to bowl with dressing and toss to combine; transfer salad to a platter and top with steak, pepper mixture and tortilla croutons.
Nutritional Information
Calories 257
Total Fat 7g
Saturated Fat 2g
Total Carbohydrates 24g
Fiber 6g
Protein 24g
