Fajita salad

Yield: 6 Servings

Measure Ingredient
2 tablespoons Lime juice
2 tablespoons Olive oil
2 tablespoons Dijon mustard
½ teaspoon Pepper
2 Striploin steaks (total weight 12 oz.)
4 Tomatoes, diced
1 Avocado, diced
½ Red onion, cut in thin strips
1 Sweet green pepper, seeded and diced
⅓ cup Chopped fresh cilantro
3 tablespoons Lime juice
3 tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Pepper
8 Leaves Romaine lettuce, shredded
1 cup Grated Monterey Jack cheese
6 10 inch flour tortillas, warmed
4 minutes per side.)

1. In a small bowl, whisk together lime juice, oil, mustard and pepper.

Rub into steak. Marinate steak, refrigerated, for 1 to 3 hours.

2. Preheat barbecue and brush with oil. Cook steak for 3 to 4 minutes per side or until medium. Remove from heat and let stand for 5 minutes.

(Alternatively, cook steaks under a preheated broiler for 3. In a mixing, combine tomatoes, avocado, onion, green pepper and cilantro. Add lime juice, oil, salt and pepper. Toss gently.

4. Arrange lettuce in a large serving bowl. Spoon tomato mixture over lettuce.

5. Carve steak diagonally into thin slices. Arrange over salad. Top with cheese. Serve salad with tortillas. Yield: 6 servings Prep Time: 15 minutes plus marinating time Cooking Time: 10 minutes plus stand time.

Typed in MMFormat by cjhartlin@... Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@... on Jun 24, 1999

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