I bought one pound of the pre-seasoned fajita steak from a local Hispanic meat market and then grilled it to desired doneness. We like ours a nice medium!
For the salad, I used fresh romaine lettuce, red onion, tomatoes, black beans and sliced avocado. I topped that off with some fresh grated Monterey Jack cheese. For the salad dressing, I made a homemade cilantro-lime vinaigrette that was very good, but a little goes a long way! Or my favorite is just adding salsa instead of dressing!
You can add so much more into the salad as well. I thought about some fire-roasted corn, some jicama strips, maybe some mango and jalapeños... lots of possibilities!
Layer everything how you see fit! But this is a go to for an easy, delicious, and healthy meal!
© Cruzin' Thru | 2013