Mexican · Lunch
Grilled Beef Fajita Salad
Grilled beef sirloin sliced over crisp romaine, bell pepper, black beans and pico-style tomato with lime crema, tailored for smaller GLP-1-friendly portions. Charred fajita spice on lean beef keeps protein high while beans supply fiber. Finished with avocado, cilantro and a squeeze of lime.
$5
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.2gProtein
14.6gFat
25.4gCarbs
6.8gSugar
9.6gFiber
410mgSodium
95mgChol
4.1gSat Fat
1280mgPotassium
95mgCalcium
4.6mgIron
2.3mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Jamaica
international
protein-rich
low-carb
low-calorie
gluten-free
high-fiber
glp-1
Instructions
1
Prep
Pat beef sirloin dry, toss with chili powder, cumin, smoked paprika, minced garlic and olive oil until evenly coated.
2
Sear
Heat grill pan over medium-high until shimmering, then sear beef 3 to 4 minutes per side until dark crust forms and center reads warm pink for medium.
3
Rest
Let beef rest 5 minutes uncovered on cutting board so juices reabsorb.
4
Build
Toss chopped romaine, black beans, diced tomato, and sautéed pepper and onion with salt.
5
Finish
Whisk plain yogurt and lime juice together until smooth to make crema.
6
Plate
Arrange sliced beef and avocado over salad, drizzle with lime crema, scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g beef sirloin, trimmed of visible fat
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp smoked paprika
- 22 small clove garlic
- 2 tsp2 tsp olive oil
- 11 small bell pepper
- 11 small onion
- 2 cup60g romaine lettuce
- 2/3 cup120g black bean, cooked
- 1/2 cup90g tomato
- 11 avocado (200g)
- 2 tbsp2 tbsp cilantro
- 2 tbsp30g plain yogurt
- 4 tsp4 tsp lime juice
- 2 pinch2 pinch salt
