Photo of Beef fajita salad bowl by WW

Beef fajita salad bowl

7
7
7
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Bring some Mexican flavours to your kitchen with these colourful fajitas, packed with greens, veg and protein-rich steak.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Beef rump steak, lean, raw

2 medium, 2 x 225g steaks

Tesco Fajita Seasoning, Medium

1 sachet(s)

Red onion(s)

1 small, thinly sliced

Peppers, All Types

2 medium, each deseeded and thinly sliced

Tesco Mild Salsa

230 g

Lettuce

2 individual, Little gem lettuces, washed and leaves seperated

Avocado pear

1 medium, peeled, stone removed, and thinly sliced

Coriander, fresh

1 teaspoons, to serve

Reduced Fat Soured Cream

4 tablespoons, level, to serve

Instructions

  1. 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.
  2. While the steaks are resting, lightly mist a non-stick 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.
  3. Slice the cooked steak into thin strips, then stir into the pepper mixture, along with 200g of the tomato salsa.
  4. 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.