Steak Fajitas Salad - Whole30, Paleo

This Whole30 Steak Fajitas Salad is bursting with Tex-Mex flavours! It's the perfect addition to your weekly lineup of easy dinners or make-ahead lunches.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine avocado oil, lime juice, garlic, chipotle powder, coriander, cumin, and oregano. Stir to incorporate and set aside.

Step 2

Using a fork, poke holes in the flank steak to let the marinade penetrate more quickly. Liberally season both sides with salt and pepper. Add the flank steak to a zip-top bag, pour in the marinade and massage to coat. Seal the bag, squeezing out as much air as possible, and refrigerate for 1 to 4 hours.

Step 3

45 to 60 minutes before cooking, remove the steak from the fridge and let it come to room temperature. Preheat 2 tablespoons of avocado oil in a cast-iron skillet over medium-high heat. Add the steak and cook, flipping every 60 to 90 seconds, until the thickest part of the meat reads 140F to 145F on an instant read thermometer, about 8 to 9 minutes total, depending on the thickness of the steak.

Step 4

Transfer steak to a board and let it rest at least 6 minutes before slicing against the grain.

Step 5

Wipe the skillet clean and add 2 tablespoons avocado oil. Add the onion and red and green peppers and season with a pinch of salt. Cook, stirring often, until the vegetables have softened and slightly caramelized. Taste for seasoning and adjust salt as required.

Step 6

Add romaine lettuce to individual serving bowls. Top with sliced steak and sautéed vegetables, and drizzle with compliant salsa or dressing of choice. Enjoy!

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