Ingredients

The following ingredients have 4 Servings
  • 1 lb. flank steak (sliced)
  • 3/4 cup enchilada sauce
  • 2 tbsp. green chilies (minced)
  • 2 tsp. minced garlic
  • 1 1/2 tsp. onion powder
  • 1 tsp. cumin
  • Cooking fat
  • 2 tbsp. lime juice
  • Sea salt and freshly ground black pepper
  • 6 cups mixed greens
  • 1 bell pepper (sliced)
  • 1 red onion (diced)
  • 1 avocado (diced)
  • 1 Roma tomato (diced)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves (minced)
  • Juice of 1 lime
  • 2 tbsp. fresh cilantro (minced)
  • 1 tsp. chili powder
  • Lime wedges (optional)

Instruction

  • In a bowl, combine the enchilada sauce, green chilies, garlic, onion powder, cumin, and lime juice, and season to taste.
  • Melt cooking fat in a skillet over medium-high heat.
  • Sauté the sliced beef in the skillet until browned, about 4 to 5 minutes.
  • Add the enchilada sauce and continue cooking, while stirring, for another 4 to 5 minutes.
  • For the salad, mix together the olive oil, garlic, lime juice, and chili powder in a small bowl.
  • Add all of the remaining salad ingredients to a salad bowl, pour over the dressing, and toss until well combined.
  • Serve the salad topped with spicy steak slices and lime wedges.