Fajita Beef Salad

Fajita Beef Salad

0 Reviews
From: Diabetic Living Magazine

A tart and juicy lime marinade enhances the flavor of the grilled beef in this main-dish salad recipe. By serving fajita fillings as a salad—without cheese, tortillas and sour cream—this becomes a low-calorie meal!

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon finely shredded lime peel
  • ⅓ cup lime juice
  • 3 tablespoons water
  • 4 teaspoons olive oil
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 12 ounces beef flank steak
  • 3 tablespoons water
  • 2 tablespoons powdered fruit pectin
  • 2 tablespoons honey
  • 6 cups torn mixed salad greens
  • 2 small red and/or yellow tomatoes, cut into wedges
  • 1 small avocado, halved, seeded, peeled and chopped (optional)

Preparation

  • Prep

  • Ready In

  1. In a screw-top jar, combine the lime peel, lime juice, 3 tablespoons water and olive oil. Cover and shake well. Pour half of the lime juice mixture into a small bowl; stir in onion and garlic. Reserve remaining lime juice mixture.
  2. Score the beef by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place beef in a plastic bag set in a shallow dish. Pour the lime juice mixture (with onion and garlic) over the beef. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  3. For dressing, in a small bowl gradually stir 3 tablespoons water into fruit pectin; stir in reserved lime juice mixture and honey. Cover and chill for 24 hours.
  4. Drain beef, discarding marinade. Grill beef on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. Allow 12 to 14 minutes for medium. (Or, place beef on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. Allow 12 to 14 minutes for medium.)
  5. To serve, thinly slice beef across grain. Arrange the greens, tomatoes and, if desired, the avocado on 4 salad plates. Top with beef. Drizzle each serving with about 2 tablespoons of the dressing.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 200 calories; 10 g fat(3 g sat); 3 g fiber; 8 g carbohydrates; 20 g protein; 69 mcg folate; 35 mg cholesterol; 3 g sugars; 912 IU vitamin A; 17 mg vitamin C; 33 mg calcium; 2 mg iron; 479 mg sodium; 723 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean protein, 2 vegetable, ½ fat, ½ fruit

Reviews 0