Chili Lime Beef Fajita Salad
Citrus season calls for a citrus marinade. This one is lime-y with just a hint of heat and tenderizes the beef beautifully. Paired with a big bowl of fresh greens, black beans, and corn, you a have a fresh Tex-Mex supper sure to satisfy.
Servings
Produce
Carrot (Organic)
3 1.5 oz
Cabbage, green
5 2.5 oz
Lora bella tomatoes
6 3 oz
Avocado
2 1 Whole
Cilantro (Organic)
1 0.5 oz
Yellow Corn
1 0.5 Whole
Salad Greens Mix
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Black beans
1 0.5 Can
Greek Yogurt
3 1.5 oz
Pumpkin seeds
3 1.5 tablespoon
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Coriander Vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Coriander powder
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1 0.5 teaspoon
Lime Marinade
Olive oil
2 1 tablespoon
Lime juice
2 1 tablespoon
Tamari
1.5 0.75 tablespoon
White sugar
1 0.5 teaspoon
Red pepper flakes
.25 0.13 teaspoon
Minced Garlic
2 1 Clove
Prep ahead (optional)
a. Leave mixed greens whole or chop bite-sized. b. Peel carrots; grate or use peeler to cut ribbons. c. Cut corn kernels from cob. d. Cut avocados in half lengthwise, remove pit, slice into wedges, and scoop out flesh. e. Thinly slice cabbage and red onion. f. Chop tomatoes bite-sized. g. Rough chop cilantro leaves, mince stems.
Instructions
1
Marinate top sirloin:
a. Add top sirloin to a medium, non-metal bowl. Add ½ tsp salt and pinch of black pepper.
b. Add fajita lime marinade, turning top sirloin to coat all sides. Set aside.
2
Assemble salad:
a. Drain and rinse black beans. Add to large bowl.
b. Add mixed greens (leave whole or chop bite-sized), green cabbage (thinly slice), carrots (peel and grate or peel into ribbons), red onion (thinly slice), cilantro leaves (rough chop or leave whole), corn (cut kernels from cob), and lora bella tomatoes (cut bite-sized). Toss to combine.
3
Cook top sirloin:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add top sirloin. Sear both sides for about 2 minutes each. Reduce heat to medium, and continue to cook to desired doneness, about 7-9 minutes. Set aside to rest 3-4 minutes.
b. Slice into strips.
4
Serve:
a. In small saute pan over high heat, add pumpkin seeds. Toast until golden and fragrant, about 2-3 minutes. Stir or toss constantly; watch carefully to avoid burning.
b. Add lime coriander vinaigrette to salad mix. Toss to coat. Divide salad mix among bowls or plates. Top with chili lime beef.
c. Garnish with avocado (cut in half lengthwise, remove pit, slice into wedges, scoop out flesh), a dollop of Greek yogurt, toasted pumpkin seeds, and cilantro stems (mince).
Chef's notes
This marinade works equally well with strips of chicken thighs for chicken lovers. For vegetarians, strips of tofu with all the water pressed out to allow for a thorough soaking of the marinade would make a nice substitute.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX