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Fajita Salad


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Appetizer Salads

Ingredients:

  • 2 tb Lime juice
  • 2 tb Olive oil
  • 2 tb Dijon mustard
  • 1/2 ts Pepper
  • 2 Striploin steaks (total weight 12 oz.)
  • 4 Tomatoes, diced
  • 1 Avocado, diced
  • 1/2 Red onion, cut in thin strips
  • 1 Sweet green pepper, seeded and diced
  • 1/3 c Chopped fresh cilantro
  • 3 tb Lime juice
  • 3 tb Olive oil
  • 1/2 ts Salt
  • 1/4 ts Pepper
  • 8 Leaves Romaine lettuce, shredded
  • 1 c Grated Monterey Jack cheese
  • 6 10 inch flour tortillas, warmed

Directions:

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 4 minutes per side.)
 
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@email.msn.com Source: A Passion for Fresh
 
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999