Steak Fajita Salad

Ingredients

• 1 lb flank or skirt steak

• 2 tbsp olive oil

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• Salt & black pepper, to taste

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 small red onion, sliced

• 6 cups mixed greens (romaine, spinach, or arugula)

• 1/2 cup cherry tomatoes, halved

• 1/2 cup corn kernels (fresh, canned, or roasted)

• 1/2 avocado, sliced

• Optional: shredded cheese, jalapeños, or black beans

For the Dressing

• 3 tbsp olive oil

• 1 tbsp lime juice

• 1 tsp honey

• 1/2 tsp cumin

• Salt & pepper, to taste

Instructions

1. Marinate steak: Rub steak with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Let sit 15–30 minutes.

2. Cook steak: Heat a skillet or grill pan over medium-high heat. Cook steak 4–5 minutes per side (or until desired doneness). Let rest 5 minutes, then slice thinly against the grain.

3. Sauté veggies: In the same skillet, sauté bell peppers and onions until tender-crisp (about 5–6 minutes).

4. Assemble salad: In a large bowl, combine greens, cherry tomatoes, corn, avocado, and cooked veggies. Top with sliced steak.

5. Dress & serve: Whisk together dressing ingredients and drizzle over salad. Toss gently and enjoy!