Fajita Salad
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup plus 2 tablespoons canola oil, plus more for the grill pan
  • 2 tablespoons lime juice
  • 3 scallions, chopped
  • 2 cloves garlic, chopped
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 lb. skirt steak
  • Pinch sugar
  • 8 cups chopped Romaine lettuce
  • 1 cup canned low-sodium black beans, drained and rinsed
  • tortilla chips
  1. Put ¼ cup canola oil, the lime juice, scallions, garlic, cumin, and salt into a blender. Blend until smooth.
  2. Reserve 2 tablespoons of this marinade and pour the rest into a large zip-top bag. Cut the steak into 3 pieces. Add to the zip-top bag and turn to coat. Marinate in the refrigerator for up to 24 hours.
  3. Refrigerate the reserved marinade—this will be the basis of your salad dressing.
  4. Heat a grill, grill pan, or large skillet over medium-high heat, and grease with canola oil. Cook the steak until it reaches the desired doneness, 3 to 4 minutes per side for medium, depending on the thickness of the steak. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes.
  5. Whisk 2 tablespoons canola oil and a pinch of sugar into the reserved marinade to make the dressing.
  6. Slice the steak and serve at the table with the lettuce, beans, tortilla chips, dressing, and any additional toppings.
Nutrition Information
Calories: 551 Fat: 36g Saturated fat: 6g Sugar: 2g Fiber: 6g Protein: 30g
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/real-baby-food-review-giveaway-and-fajita-salad-recipe/