Steak Fajita Salad with Tortilla Croutons

Ingredients

• Tortillas

  Ready-to-bake or -fry, corn

  2 tortilla or 48g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Lime juice

  Raw

  3 tbsp or 45g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  2 small or 148g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lettuce

  Romaine or cos, raw

  4 ¼ cup shredded or 200g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

Directions

1. Heat oven to 350 degrees F. Lightly brush tortillas with olive oil, thinly slice and arrange on a parchment-lined baking sheet. Season with salt and bake until crispy, 15 minutes.
2. In a mixing bowl, whisk together lime juice, 2 tbsp oil, cilantro and 1/2 tsp salt; set aside.
3. In a large heavy skillet over high heat, heat 1 tbsp oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board.
4. Add onion and peppers to skillet and sauté over high heat, stirring occasionally until lightly browned, 3 minutes.
5. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.
6. Add romaine and beans to bowl with dressing and toss to combine; transfer salad to a platter and top with steak, pepper mixture and tortilla croutons.
7. Enjoy!

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