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Ingredients
  • subheading: Fajita Dry Rub:
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano, Mexican oregano, if available
  • subheading: For the Salad:
  • 1 lb skirt steak
  • 2 tablespoon olive oil, or avocado oil
  • 1 medium yellow onion, sliced into to ½" strips
  • 1 medium red bell pepper, sliced into to ½" strips
  • 1 medium green bell pepper, sliced into to ½" strips
  • 1 head romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 2 avocado, sliced
  • 4 tablespoon queso fresco, crumbled (optional)
  • subheading: Cilantro Lime Vinaigrette:
  • 2 tablespoon white wine vinegar
  • 2 tablespoon lime juiced, fresh squeezed from 2 limes
  • 1 clove garlic, smashed
  • 1 cup loosely packed cilantro leaves
  • 2 teaspoon honey, or agave (optional)
  • ½ teaspoon kosher salt
  • ½ tsp ground pepper
  • ½ c extra virgin olive oil
Steps
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