Ingredients:
- 1/2 cup lime juice
- 1/2 cup agave nectar
- 4 TB olive oil
- 2 pounds grass-fed fajita strips
- 2 medium white onions, sliced
- 2 tsp balsamic vinegar
- 2 tsp salt
- 2 tsp pepper
- 4 cups mixed greens
- 1 cup chopped fresh cilantro
- 3 tomatoes, chopped
- 3 avocados, chopped
- 2 TB fresh lemon juice
- 3-4 TB of olive oil
- Salt and pepper to taste
- Servings: 4
- Prep Time: 45 minutes
- This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
- Cook For: Dinner, Lunch
- Cuisine Type: Mexican
- Author: Adapted from The Radical Homemaker
Instructions:
- Mix together lime juice, agave nectar and 3 TB of oil for the marinade.
- Add the strips to the marinade and marinate for an hour.
- Cook the onions over medium heat in a skillet with a tablespoon of oil until tender, about 10 minutes, stirring frequently.
- Once cool, mix the onions with balsamic vinegar and salt and pepper
- Take the strips out of the marinade and pat to dry
- If using a grill outside, sear the strips over direct heat for 2 minutes per side (you will know the grill is hot enough when you can only hold your hand 5 inches above the grill grate for no more than 3 seconds). When using an indoor grill, once you see steam rising off the skillet, you are ready to grease it with a little fat and begin searing.
- Sear the strips over direct heat for 2 minutes per side, then move them off the heat, cover, and cook and extra 4 minutes (or until desired doneness).
- Once cooked, leave the strips to rest for 5 minutes.
- Mix the steak in a bowl with the greens, cilantro, tomatoes, avocados and dress with the 2 TB lemon juice and 3-4 TB of olive oil and salt and pepper to taste
Leave a comment (all fields required)