Beef fajita salad bowl
4
Points®
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
Fajita seasoning
30 g
Red onion
1 small, thinly sliced
Peppers, all types
2 medium, each deseeded and thinly sliced
Salsa sauce dip, mild
230 g
Lettuce
2 individual, Little gem, washed and leaves separated
Avocado
1 medium, peeled, destoned and thinly sliced
Coriander, fresh
1 teaspoon(s)
Reduced fat soured cream
4 tablespoon(s), level
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 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.
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.
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