Asian Sesame Steak Fajita Salad
Ingredients
Sesame Lime Marinade and Dressing:
- 6 Tablespoons lime juice
- 2 Tablespoons fish sauce* see notes
- 2 Tablespoons soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 2 teaspoons low carb sweetener can substitute with honey
- 2 teaspoons sesame oil
- 2 Tablespoons fresh cilantro finely chopped
- salt and pepper to taste
- pinch cumin optional (gives it a nice kick)
- 1-1/2 pounds flank steak
Salad:
- 2 Tablespoons olive oil divided (for the stovetop method)
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1/2 cup cooked corn optional
- 2 avocados halved, seeded, peeled and thinly sliced
- 6 cups romaine or butter lettuce chopped
- 2 Tablespoons fresh cilantro chopped
For Meal Prep:
- lunch containers
- cauliflower rice optional
Instructions
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Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large resealable zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.
For the Grill:
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Preheat grill or grill pan and allow to get very hot.
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Lightly oil the grill grate or a grill pan, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove from grill and transfer to a plate.
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Remove the steak from the marinade and gently shake off any excess. Grill for about *3-5 minutes per side, or to the desired doneness.
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Transfer steak to cutting board and allow to stand for 5 minutes. Cut across grain into thin strips.
For the Stovetop:
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Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak in a hot pan and allow to sear for 3 to 4 minutes on each side, or until desired doneness. Transfer steak to cutting board and allow to stand for 5 minutes. Cut across grain into thin strips.
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Quickly wipe down the pan and return to medium-high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
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To assemble the salad: While the steak and peppers are cooking and resting, add lettuce to a large bowl and gather and slice the avocado. Add to the bowl with corn (if using) then top with bell peppers, steak once ready. Drizzle with reserved dressing and sprinkle additional chopped cilantro and give another squeeze of lime, if desired.
For Meal Prep:
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Divide the steak and peppers into lunch containers with cauliflower rice. Divide the lettuce into four small zip-top bags or plastic wrap. Pack dressing separately and combine when ready to serve.
Recipe Notes
*you can also use Thai sweet chili sauce & reduce honey to 1 teaspoon or use more) or add an additional 1 tablespoon of soy sauce instead if you can't find fish sauce or would rather not use it. It won't have that same umami flavor but will still taste great.
**To make ahead, you can prep the bell peppers in advance by cutting them into strips the night before and whisking the sauce together and storing it in a resealable glass containing while using the other half to marinate the steak overnight.