Beef fajita salad bowl
Calorie controlled cooking spray
Beef rump steak, lean, raw
1 small, thinly sliced
Peppers, all types
2 medium, each deseeded and thinly sliced
Salsa Sauce Dip, Mild
2 individual, Little gem, washed and leaves separated
1 medium, peeled, destoned and thinly sliced
Reduced Fat Soured Cream
4 tablespoons, level
- Lightly mist the steaks with cooking spray, then rub over half the fajita seasoning. Heat a large griddle pan over a high heat until it’s smoking, then griddle the steaks for 2-3 minutes on each side, or until cooked to your liking. Remove from the griddle, cover with kitchen foil and set aside to rest.
- While the steaks are resting, lightly mist a nonstick frying pan with cooking spray, add the onion and peppers, then stir in the remaining spice mix. Cook over a medium heat for 6-8 minutes until the vegetables are softened but not coloured. Remove the pan from the heat.
- Slice the cooked steak into thin strips, then stir into the pepper mixture, along with 200g of the tomato salsa.
- To assemble the dish, line 4 serving bowls with the lettuce leaves, then fill with the steak and pepper mixture. Top with the avocado slices and the remaining salsa, then scatter over the coriander. Serve with the soured cream on the side.