Steak Fajita Salad with Tortilla Croutons

Ingredients for Steak Fajita Salad with Tortilla Croutons

• 2 corn tortillas

• Olive oil

• Parchment paper

• 3 tablespoons lime juice

• 2 tablespoons finely chopped fresh coriander

• 350g flank steak

• 1 medium yellow onion, halved and thinluy sliced

• 2 small peppers (red and/or yellow), thinly sliced

• 2 garlic cloves, minced

• 1/2 teaspoons ground cumin

• 2 cos hearts, chopped

• 240ml cooked black beans

Heat oven to 350°. 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.

In a mixing bowl, whisk together lime juice, 2 tablespoons oil, coriander and 1/2 teaspoons salt; set aside. In a large heavy skillet over high heat, heat 1 tablespoon oil. Pat steak dry and season with salt. Sear steak until browned, 3 minutes per side for medium rare; transfer to a cutting board. Add onion and peppers to skillet and sauté. over high heat, stirring occasionally until lightly browned, 3 minutes. Add garlic and cumin; cook 1 minute more. Season with salt and remove from heat. Thinly slice steak across the grain.Add cos and beans to bowl with dressing and toss to combine; transfer saladto a platter and top with steak, pepper mixture and tortilla croutons.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.