Steak Fajita Salad
Source: Spice it up! Summer 2016
Ingredients
Adjust Servings:
| 1 pound (454g) striploin steak | |
Spice Rub |
|
| 1 tablespoon olive oil | |
| 1/2 teaspoon garlic powder | |
| 1/2 teaspoon chili powder | |
Salad |
|
| 1/2 cup long grain rice dry | |
| 1/2 cup frozen corn kernels thawed | |
| 1 tablespoon olive oil | |
| 1/2 cup red pepper julienned | |
| 1/2 cup green peppers julienned | |
| 1/2 cup yellow onion sliced | |
| 4 cups iceberg lettuce washed and torn | |
Dressing |
|
| 1/4 cup green onion chopped | |
| 1/2 cup cilantro leaves washed | |
| 1 teaspoon garlic minced | |
| 2 tablespoons lemon juice | |
| 1/4 cup extra virgin olive oil |
Nutrient Analysis | |||||||||||||||||||
|
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 420Kcal | ||||||||||||||||||
| Protein | 28g | ||||||||||||||||||
| Carbohydrates | 30g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 20g | ||||||||||||||||||
| Saturated Fat | 5g | ||||||||||||||||||
| Cholesterol | 55mg | ||||||||||||||||||
| Sodium | 68mg | ||||||||||||||||||
| Potassium | 546mg | ||||||||||||||||||
| Phosphorus | 276mg | ||||||||||||||||||
Marinate: 2-24 hours
Steak Fajita Salad:
Downloadable/printer-friendly version
Ingredients
-
1 pound (454g) striploin steak
-
Spice Rub
-
1 tablespoon olive oil
-
1/2 teaspoon garlic powder
-
1/2 teaspoon chili powder
-
Salad
-
1/2 cup long grain rice dry
-
1/2 cup frozen corn kernels thawed
-
1 tablespoon olive oil
-
1/2 cup red pepper julienned
-
1/2 cup green peppers julienned
-
1/2 cup yellow onion sliced
-
4 cups iceberg lettuce washed and torn
-
Dressing
-
1/4 cup green onion chopped
-
1/2 cup cilantro leaves washed
-
1 teaspoon garlic minced
-
2 tablespoons lemon juice
-
1/4 cup extra virgin olive oil
Preparation
|
1
Done
|
Rub the steak with the oil, garlic and chili powder. Marinate in the refrigerator for a minimum of two hours or overnight. |
|
2
Done
|
In a skillet over medium-high heat (you can also use the barbecue), cook the steak to your desired doneness. Reserve at room temperature. Slice into thin strips. |
|
3
Done
|
In a saucepan, cook rice according to instructions. Once cooked, combine with the corn and keep at room temperature. |
|
4
Done
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In a skillet over medium-high heat, sauté the peppers and onions in olive oil. Remove from heat and reserve. |
|
5
Done
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To prepare the dressing, combine all dressing ingredients in a food processor. |
|
6
Done
|
To assemble the salad, toss the lettuce with the cilantro dressing and divide into four bowls. Top with rice, beans, peppers, onions, and steak. |
