Mexican · Dinner
Grilled Beef Fajita Salad
Grilled sirloin strips top a bed of romaine with charred bell pepper and onion, black beans, and avocado, finished with lime juice and cotija cheese. Seasoned with cumin, chili powder, and smoked paprika, this bowl-style fajita salad delivers a smoky, tangy, protein-dense meal without tortillas.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
33.4gFat
28.1gCarbs
6.2gSugar
11.6gFiber
698mgSodium
128mgChol
10.8gSat Fat
1450mgPotassium
320mgCalcium
5.8mgIron
3.4mcgVitamin B12
58mgVitamin C
Goes well with
Mexican Lager or Light Pilsner
local
Mexican Aguas Frescas (Horchata)
international
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Toss the beef sirloin in olive oil, cumin, chili powder, smoked paprika, garlic, salt, and black pepper until evenly coated.
2
Grill
Heat a grill pan over high heat and grill the beef 2–3 minutes per side until charred and medium-done when cut.
3
Char
In the same hot pan, char the bell pepper and onion 3–4 minutes, stirring occasionally, until softened with dark grill marks.
4
Plate
Arrange romaine on a plate, top with black beans, grilled vegetables, avocado, and beef, scatter cilantro and cotija cheese, and finish with lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 11 bell pepper
- 11 onion
- 4 cups120g romaine lettuce
- 1 cup85g, about half a 15 oz can, drained black beans
- 11 avocado
- 2 oz56g cotija cheese
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp cumin, ground
- 2 clove2 clove garlic
- 4 tbsp16g cilantro
- salt, to taste
- black pepper, to taste
