Mexican Steak Fajita Salad with Spinach Lime Dressing (Low-Carb)

Ingredients

• 4 large Eggs(optional)
• 1 lb Flank steak or skirt steak
• 8 cups Spinach
• 2 tbsp Olive oil
• 3 tbsp Lime juice
• 1 tbsp Apple cider vinegar
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tbsp Chili powder
• 1/2 tsp Smoked paprika
• to taste Salt
• 1/2 tsp Black pepper
• 1 medium Red bell pepper
• 1 medium Yellow onion
• 1/2 cup Cilantro(optional)

Instructions

1. 1

   Prep steak: pat steak dry. Mix cumin, chili powder, smoked paprika, salt, and pepper. Rub all over steak.

2. 2

   Slice vegetables: cut bell pepper and onion into thin strips.

3. 3

   Char steak: heat 1 tbsp olive oil in a skillet or grill pan over high heat. Cook steak 4–6 minutes per side (time depends on thickness). Rest 8 minutes, then slice thin against the grain.

4. 4

   Sauté fajita veg: in the same pan, add remaining 1 tbsp olive oil. Sauté onion and bell pepper 4–6 minutes until charred-tender.

5. 5

   Make dressing: whisk lime juice, apple cider vinegar, minced garlic, and a pinch of salt. Slowly whisk in pan juices if desired.

6. 6

   Assemble: toss spinach with dressing. Top with steak and fajita veg. Add cilantro if using.

7. 7

   Optional egg: hard-boil and slice eggs, then add on top for extra protein.