Southwest Steak Fajita Salad

Last night I attempted to branch out and try something new for lunches this week.  Turns out I am not a master griller, because I grilled the steak and then had to broil it about 3 more times.  From now on I’m leaving the meats to Kris, he has an impeccable internal grill timer.

I started the process by snacking on these cheddar tortilla chips and Sabre salsa.  Who doesn’t love a little cheese with their chips and salsa?  Deliciosa!



– 1 flank steak

– 2 bell peppers

– 1/2 onion

– olive oil

– cilantro

– 1 lime

– Shredded cheddar cheese

– whole wheat tortilla shells (if you would like a shell instead of a salad)

– Salsa / sour cream

Step 1:  Season the steak with olive oil, the juice from half a lime, salt, pepper, and chopped cilantro:


Grill steak on high for approx. 3-5 minutes on each side (depending on how you like your steak).  I am not a meat connoisseur, so by all means feel free to make the meat the way you like it!

Once the steak is done, squeeze the second half of the lime overtop and thinly slice


Step 2: Thinly slice the bell peppers and onion.  Heat a large drizzle of olive oil on medium heat.  Once the olive oil is hot add the peppers and onions and sauté until onions begin to turn translucent.


Step 3: On a heaping bed of lettuce, add the peppers/onions, steak, cheddar cheese, salsa, sour cream, cilantro, and some crushed tortilla chips for crunch!  OR if you want to make a fajita, skip the lettuce and put your toppings on a warm taco shell.

The finished product is a little dismantled because I packed it for lunch this morning, but you can see the finished product in the second picture:



Breakfast was 2 kiwis and a whole wheat English muffin with Justin’s Vanilla Almond butter.  The kiwis weren’t overly ripe… nature’s sour patch?  I still enjoyed them though.


Have a great day!


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