SERVES: 4
SERVING SIZE: 1 SALAD WITH 14LB (113G) STEAK

PREP: 6 MINUTES
PRESSURE: 29 MINUTES
TOTAL: 1 HOUR

SETTINGS: SAUTÉ/PRESSURE COOK/STEAM
RELEASE: NATURAL/QUICK

STEAK FAJITA SALAD

with Cilantro Lime Dressing

This hearty salad is low in carbs and has all the flavors of traditional steak fajitas, but without the tortillas. The tender and flavorful steak is accented by a zesty, creamy dressing and touched with hints of lime.


1lb (450g) skirt steak, cut into 4 equal-sized steaks

1 tsp fine grind sea salt

14 tsp ground black pepper

1 tbsp avocado oil

14 cup olive oil

2 tbsp lime juice

1 tbsp tamari sauce

2 garlic cloves, minced

1 tsp ground cumin

12 tsp chili powder

14 tsp dried oregano

4 mini bell peppers, stems and seeds removed, sliced into thin strips

2 jalapeño peppers, stems and seeds removed, sliced into thin strips

4 cups romaine lettuce, chopped into bite-sized pieces

4 cups spring lettuce mix

1 medium avocado, sliced

4 tbsp chopped fresh cilantro

FOR THE DRESSING

13 cup full-fat sour cream

2 tbsp mayonnaise

2 garlic cloves

3 tbsp lime juice

112 tbsp apple cider vinegar

1 tsp fine grind sea salt

14 tsp ground black pepper

13 cup fresh cilantro

1 Make the dressing by combining the sour cream, mayonnaise, garlic cloves, lime juice, vinegar, sea salt, black pepper, and cilantro in a food processor or blender. Pulse until the ingredients are combined and a smooth, creamy consistency is achieved. Transfer the dressing to a resealable container and place in the refrigerator.

2 Season both sides of the steaks with the sea salt and black pepper. Gently rub the seasonings into the meat.

3 Select Sauté (Normal). Once the pot becomes hot, add the avocado oil and heat for 2 minutes. Place the steaks in the inner pot and sauté for 4 minutes per side or until browned. Transfer the steaks to a plate and set aside. Press Cancel to turn off the heat.

4 Combine the olive oil, lime juice, tamari sauce, garlic, cumin, chili powder, and oregano in a large 1-gallon (3.785l) zippered freezer bag. Tightly seal and carefully shake the bag to combine the ingredients.

5 Add the steaks to the bag, reseal, and carefully shake the bag to coat the steaks in the marinade. Place the bag with the steaks in the refrigerator to marinate for 20 minutes.

6 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place a 20-inch (50cm) sheet of aluminum foil over the steam rack and fold the sides of the aluminum foil up. Place the marinated steaks on the rack and drizzle the marinade from the bag over the steaks. Wrap the sides of the foil over the steaks to form a foil packet. (You can stack the steaks if they won’t fit in a single layer.)

7 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 25 minutes. When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.

8 Open the lid and transfer the foil packet to a cutting board. Open the top of the foil packet and let the steaks rest for 5 minutes before slicing into thin strips.

9 While the steaks are resting, remove the steam rack from inner pot. Carefully remove the inner pot from base, drain, and then return the pot to the base. Place a steamer basket with legs in the inner pot and add 1 cup water to the bottom of the pot. Place the bell pepper and jalapeño strips in the steamer basket.

10 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure, open the lid and transfer the pepper strips to a medium bowl.

11 Add 1 cup romaine and 1 cup spring mix to each of four serving plates. Top each with 14lb (115g) steak, equal amounts of the pepper strips, and one quarter of the sliced avocado. Drizzle 2 tbsp of the dressing over top and sprinkle 1 tbsp cilantro over each salad. Serve promptly.

tip The cook time in this recipe results in a medium doneness for the steak. For medium rare doneness adjust the cook time to 20 minutes. For rare doneness adjust the cook time to 18 minutes.

Nutrition per serving

CALORIES: 565 FAT: 40g NET CARBS: 6g PROTEIN: 33g

Steak Fajita Salad with Cilantro Lime Dressing

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset
18.209.209.28