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Almost Friday: Beef Fajita Salad

Lean and flavourful flank steaks are slow cooked with onions and peppers in a lime-shallot-garlic-paprika-cumin marinade. The long soak gives the meat amazing flavour before it’s sliced and served on crisp romaine lettuce with a tomato-avocado salad.

Serves 6

Ingredients

2 one pound beef flank steaks

1/4 cup plus 1 tbsp fresh lime juice

1/4 cup plus 1 tbsp avocado oil

1/4 finely chopped shallots

2 cloves garlic, minced

1 tsp paprika

1/2 tsp ground cumin

1 medium red onion, thinly sliced, about 1/2 inch thick

3 medium red, green, or yellow bell peppers, quartered

1 medium avocado, halved, pitted, peeled and chopped

3/4 cup quartered cherry tomatoes or chopped seeded tomatoes

1/4 cup thinly sliced green onion tops

1/8 tsp salt

1/8 tsp cayenne pepper

6 cups torn romaine lettuce

1/2 cup chopped fresh cilantro

Make It

  1. Using a sharp knife, score the flank steak on both sides with shallow diagonal cuts 1 inch apart. Place steaks in a large shallow baking dish. In a small bowl, whisk together 1/4 cup of lime juice, 1/4 cup of avocado oil, shallots, garlic, paprika, and cumin. Pour over the steaks in the baking dish, turning to coat the steaks all over with the marinade. Cover and marinade at room temperature for 30 minutes, turning once (or marinade in refrigerator for up to 8 hours)
  2. Place red onion slices in a 5 or 6 quarter slow cooker. Top with marinade steaks. Top with peppers. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  3. In a medium bowl, combine the remaining 1 tbsp lime juice, remaining 1 tbsp avocado oil, avocado, tomatoes, green onion tops, salt and cayenne.
  4. Using a slotted spoon, transfer the peppers and onions to a cutting board; cut the peppers into thin strips. Transfer steaks to the cutting board and thinking slice across the grain.
  5. Arrange lettuce on service plates. Top with beef, pepper strips, onions, guacamole and cilantro.

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