Steak Fajita Salad

  • Serves 4
  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes

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Ingredients

Adjust Servings:
1 pound (454g) striploin steak
Spice Rub
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
Salad
1/2 cup long grain rice dry
1/2 cup frozen corn kernels thawed
1 tablespoon olive oil
1/2 cup red pepper julienned
1/2 cup green peppers julienned
1/2 cup yellow onion sliced
4 cups iceberg lettuce washed and torn
Dressing
1/4 cup green onion chopped
1/2 cup cilantro leaves washed
1 teaspoon garlic minced
2 tablespoons lemon juice
1/4 cup extra virgin olive oil

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

4 Protein + 2 Starch + 1 Vegetable


Calories
420Kcal
Protein
28g
Carbohydrates
30g
Fibre
2g
Total Fat
20g
Saturated Fat
5g
Cholesterol
55mg
Sodium
68mg
Potassium
546mg
Phosphorus
276mg

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Marinate: 2-24 hours

Ingredients

  • Spice Rub

  • Salad

  • Dressing

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Preparation

1
Done

Rub the steak with the oil, garlic and chili powder. Marinate in the refrigerator for a minimum of two hours or overnight.

2
Done

In a skillet over medium-high heat (you can also use the barbecue), cook the steak to your desired doneness. Reserve at room temperature. Slice into thin strips.

3
Done

In a saucepan, cook rice according to instructions. Once cooked, combine with the corn and keep at room temperature.

4
Done

In a skillet over medium-high heat, sauté the peppers and onions in olive oil. Remove from heat and reserve.

5
Done

To prepare the dressing, combine all dressing ingredients in a food processor.

6
Done

To assemble the salad, toss the lettuce with the cilantro dressing and divide into four bowls. Top with rice, beans, peppers, onions, and steak.

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