Ingredients
1 lb flank steak
2 bell peppers
1 red onion
4 cups mixed greens
1 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
salt to taste
1 tbsp honey
2 tbsp lime juice
fresh cilantro or parsley (optional)
1 tsp garlic powder
Instructions
Preheat grill to medium-high heat
Season flank steak with cumin, paprika, chili powder, salt, pepper, and 1 tbsp olive oil
Grill steak for 10-12 minutes, flipping once, until desired doneness
Let steak rest (5 minutes), then slice into strips
Heat remaining 1 tbsp olive oil in a skillet over medium heat
Add sliced red onion and bell peppers, sauté 8-10 minutes until charred and softened
In a small bowl, mix lime juice, honey, 1 tsp olive oil, garlic powder, and salt to make dressing
Assemble salad with greens, steak strips, and sautéed veggies
Drizzle with desired amount of citrus dressing and garnish with cilantro or parsley
Notes
For halal compliance, use certifiably halal beef
Add avocado or grilled pineapple for extra flavor
Double the dressing ingredients for meal prepping
Store prepped components separately for up to 3 days
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Grilling and Sautéing
- Cuisine: Mexican-American
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg