Grilled Beef Fajita Salad

Name: Grilled Beef Fajita Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 454 grams beef sirloin steak, about 1 inch thick; 2 teaspoons chili powder; 1 teaspoon garlic salt; 1 teaspoon ground cumin; 1 medium onion, sliced; 2 mediums red or green bell peppers, sliced; 2 liters bite-size pieces romaine lettuce; 397 grams container refrigerated salsa (1 1/2 cups); 59 milliliters olive or vegetable oil

Grilled Beef Fajit From preparation to the plate, this recipe takes about 30 minutes. It will be a hit at your The Fourth Of July event. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. A mixture of beef sirloin steak, chili powder, garlic salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Mix all Salsa Dressing ingredients; set aside.

Ingredients you will need

Salsa

Mix chili powder, cumin and garlic salt.

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Chili Powder

Garlic Salt

Cumin

Sprinkle mixture over both sides of beef.

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Beef

Place bell peppers and onion in grill basket. Cover and grill beef and vegetables 3 to 4 inches from medium heat about 5 minutes for medium-rare or about 7 minutes for medium; turn. Grill 5 to 7 minutes longer or until desired beef doneness.

Ingredients you will need

Bell Pepper

Vegetable

Onion

Beef

Equipment you will use

Grill

In large bowl, toss lettuce, grilled peppers and onion with half of the dressing.

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Lettuce

Peppers

Onion

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Bowl

Cut beef diagonally into 1/2-inch slices; place on salad.

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Beef

Serve with remaining dressing, guacamole and sour cream.

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Sour Cream

Guacamole

Equipment

Grill

Bowl

Ingredients

Servings:

454grams

beef sirloin steak, about 1 inch thick 2teaspoons

chili powder 1teaspoon

garlic salt 1teaspoon

ground cumin 1medium

onion, sliced 2mediums

red or green bell peppers, sliced 2liters

bite-size pieces romaine lettuce 397grams

container refrigerated salsa (1 1/2 cups)59milliliters

olive or vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.