Honey Free Beef Fajita Salad with Cilantro Lime Slaw
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the fajita vegetables
- 2 bell peppers (any color), thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp ground cumin
- ¼ tsp salt
For the cilantro lime slaw
- 3 cups green cabbage, thinly shredded
- 2 cups romaine lettuce, chopped
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For serving
- 1 avocado, sliced (optional)
- 1 jalapeño, thinly sliced (optional)
Instructions
- 1
In a small bowl, combine the cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper for the steak. Pat the steak dry with paper towels, rub all over with 1 tbsp of the olive oil, then press the spice mixture evenly onto both sides. Let the steak rest at room temperature for 15 minutes.
- 2
While the steak rests, make the slaw dressing: whisk together the lime juice, apple cider vinegar, 2 tbsp olive oil, cumin, and salt in a large mixing bowl until combined. Add the shredded cabbage, romaine, and cilantro and toss to coat. Set aside.
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