Steak Fajita Salad with Tortilla Croutons

Ingredients

• Tortillas

  Corn

  2 tortilla or 48g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Salt

  Table

  1 dash or 0.4g

• Lime juice

  Raw

  3 tbsp or 45g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  2 small or 148g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Lettuce

  Romaine or cos, raw

  4 ¼ cup shredded or 200g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

Directions

1. Preheat the oven to 350°F. Lightly brush the tortillas with olive oil, slice them thinly, and arrange on a parchment-lined baking sheet. Season with a dash of salt and bake for 15 minutes until crispy.
2. In a mixing bowl, whisk together lime juice, 2 tablespoons of olive oil, cilantro, and 1/2 teaspoon of salt; set aside.
3. Heat 1 tablespoon of oil in a large heavy skillet over high heat. Pat the steak dry, season with salt, and sear until browned, about 3 minutes per side for medium rare. Transfer to a cutting board.
4. Add onion and peppers to the skillet and sauté over high heat, stirring occasionally, until lightly browned, about 3 minutes.
5. Add garlic and cumin to the skillet; cook for 1 minute more. Season with salt and remove from heat. Thinly slice the steak across the grain.
6. Add romaine and beans to the bowl with the dressing and toss to combine. Transfer the salad to a platter and top with sliced steak, pepper mixture, and tortilla croutons.
7. Serve and enjoy!