Steak fajita salad with lime dressing

Charred capsicum, sliced steak and avocado over crisp cos with a lime and cumin dressing.

4 serves · 25 minutes

Ingredients

• 450 g sirloin steak
• 1 red and 1 yellow capsicum, cut into wide strips
• 1 mild poblano or long green chilli, halved
• 1 red onion, cut into thick rings
• 10 mL olive oil
• 1¾ tsp cumin, divided
• 280 g chopped cos lettuce
• 140 g avocado, diced
• Coriander, salt and pepper
• 60 mL extra virgin olive oil
• Juice of 2 limes
• 7.5 mL honey

Method

1. Whisk the extra virgin olive oil with lime juice, honey, ¾ tsp cumin, salt and pepper. Season the steak with the remaining cumin, salt and pepper.
2. Coat capsicum, chilli and onion with the 10 mL olive oil and grill until tender. Sear the steak on both sides, cook to your preferred doneness, then rest and slice across the grain.
3. Lay the steak and vegetables over cos with avocado, add the dressing and scatter with coriander.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.