Rub steak with olive oil and evenly coat with fajita seasoning. Cover and refrigerate for 15 minutes.
Heat the grill to high. Cook steak until browned, about 4 minutes per side. Transfer to a plate, cover and let rest for 5 minutes.
Cut avocados in half and remove the pit. Scoop out avocado and dice. Place diced avocado in a place with green chilies, drizzle lime juice over top and toss together. Season with salt and pepper.
Heat the black beans in a small saucepan over medium-high heat, stirring often for about 4 minutes.
Slice steak thinly against the grain and season with salt and pepper.
Place Romaine lettuce, black beans, and steak in a salad bowl. Add tomatoes, jalapenos, onions, avocado-green chile mix, and Western dressing. Toss together.
Transfer the salad to serving bowls and top with tortilla strips and grated cheddar cheese and enjoy!
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Sirloin Steak Taco Salad
Serves 4
Ingredients:
2 lb sirloin steak
1 1/2 tablespoon olive oil
1 1/2 tablespoons fajita seasoning
4 cups chopped Romaine lettuce
1 lb grape tomatoes, sliced
1 jalapeno pepper, sliced
1 red onion, sliced
3 avocados
1 can black beans, drained, 14 oz.
1 can diced green chilies, drained, 4 oz.
2 tablespoons fresh lime juice
1 cup Western dressing
Tortilla strips, for garnish
1 cup grated cheddar cheese
Sea salt, to taste
Ground black pepper, to taste
Directions:
Rub steak with olive oil and evenly coat with fajita seasoning. Cover and refrigerate for 15 minutes.
Heat the grill to high. Cook steak until browned, about 4 minutes per side. Transfer to a plate, cover and let rest for 5 minutes.
Cut avocados in half and remove the pit. Scoop out avocado and dice. Place diced avocado in a place with green chilies, drizzle lime juice over top and toss together. Season with salt and pepper.
Heat the black beans in a small saucepan over medium-high heat, stirring often for about 4 minutes.
Slice steak thinly against the grain and season with salt and pepper.
Place Romaine lettuce, black beans, and steak in a salad bowl. Add tomatoes, jalapenos, onions, avocado-green chile mix, and Western dressing. Toss together.
Transfer the salad to serving bowls and top with tortilla strips and grated cheddar cheese and enjoy!
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