Name: Fajita Salad
Ingredients: 2 tb Lime juice; 2 tb Olive oil; 2 tb Dijon mustard; 1/2 ts Pepper; 2 Striploin steaks (total weight 12 oz.); 4 Tomatoes, diced; 1 Avocado, diced; 1/2 Red onion, cut in thin strips; 1 Sweet green pepper, seeded and diced; 1/3 c Chopped fresh cilantro; 3 tb Lime juice; 3 tb Olive oil; 1/2 ts Salt; 1/4 ts Pepper; 8 Leaves Romaine lettuce, shredded; 1 c Grated Monterey Jack cheese; 6 10 inch flour tortillas, warmed; 4 minutes per side.)

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Salads, Appetizers	6	Servings

INGREDIENTS

2	tb	Lime juice
2	tb	Olive oil
2	tb	Dijon mustard
1/2	ts	Pepper
2		Striploin steaks (total weight 12 oz.)
4		Tomatoes, diced
1		Avocado, diced
1/2		Red onion, cut in thin strips
1		Sweet green pepper, seeded and diced
1/3	c	Chopped fresh cilantro
3	tb	Lime juice
3	tb	Olive oil
1/2	ts	Salt
1/4	ts	Pepper
8		Leaves Romaine lettuce, shredded
1	c	Grated Monterey Jack cheese
6		10 inch flour tortillas, warmed
	4	minutes per side.)

INSTRUCTIONS

1.  In a small bowl, whisk together lime juice, oil, mustard and pepper.
Rub into steak.  Marinate steak, refrigerated, for 1 to 3 hours.
2.  Preheat barbecue and brush with oil.  Cook steak for 3 to 4 minutes per
side or until medium.  Remove from heat and let stand for 5 minutes.
(Alternatively, cook steaks under a preheated broiler for
3.  In a mixing, combine tomatoes, avocado, onion, green pepper and
cilantro.  Add lime juice, oil, salt and pepper.  Toss gently.
4.  Arrange lettuce in a large serving bowl. Spoon tomato mixture over
lettuce.
5.  Carve steak diagonally into thin slices.  Arrange over salad.  Top with
cheese.  Serve salad with tortillas.  Yield:  6 servings   Prep Time: 15
minutes plus marinating time  Cooking Time:  10 minutes plus stand time.
Typed in MMFormat by [email protected]  Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by [email protected] on Jun 24,
1999

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