Fajita Garden Fiesta
This Quick and Bright Salad will be Your New Weeknight Staple
Ingredients:
1 pound (454g) striploin steak
Spice Rub
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon chili powder
Salad
½ cup long grain rice, dry
½ cup frozen corn kernels, thawed
1 tablespoon olive oil
½ cup red pepper, julienned
½ cup green pepper, julienned
½ cup yellow onion, sliced
4 cups iceberg lettuce, washed and torn
Dressing
¼ cup green onion, chopped
½ cup cilantro leaves, washed
1 teaspoon garlic, minced
2 tablespoons lemon juice
¼ cup extra virgin olive oil
Directions:
- Rub the steak with the oil, garlic and chili powder. Marinate in the refrigerator for a minimum of two hours or overnight.
- In a skillet over medium-high heat†, cook the steak to your desired doneness. Reserve at room temperature. Slice into thin strips.
- In a saucepan, cook rice according to instructions. Once cooked, combine with the corn and keep at room temperature.
- In a skillet over medium-high heat, sauté the peppers and onions in olive oil. Remove from heat and reserve.
- To prepare the dressing, combine all dressing ingredients in a food processor.
- To assemble the salad, toss the lettuce with the cilantro dressing and divide into four bowls. Top with rice, corn, peppers, onions, and steak.
†You can also use the barbecue
It is important you speak with your doctor and care team to determine if this recipe is right for you. You should always follow the dietary and fluid recommendations from your doctor.
‡ To prevent foodborne illness make sure to cook the steak to an internal temperature of 145°F and allow the steak to rest for at least 3 minutes.1,2
Nutritional breakdown per serving: ¼ of recipe
Fat, Total: 20 g | Sodium: 68 mg | Potassium: 546 mg | Phosphorus: 276 mg
Calories: 420 Kcal | Protein: 28 g | Carbohydrates: 30 g
