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Fajita Salad with Beef Sirloin

Ingredients

1/4 c. lime juice

2 tbsp. cilantro, bunch, fresh, organic

1 garlic

1 tsp. chili powder

3/4 lbs. beef sirloin

1 med. green bell pepper

1 med. red bell pepper

1 med. onion

2 tsp. coconut oil

1 can canned kidney beans

1 med. tomato

4 tbsp. Greek yogurt

2 tbsp. fresh made salsa

sea salt to taste

4 c. lettuce

Directions

In a large resealable plastic bag, combine the lime juice, cilantro, garlic and chili powder. Add the beef. Seal tightly and turn to coat the meat. Refrigerate for 10 minutes, turning once.

Meanwhile in a skillet, cook the peppers and onion in the 2 teaspoons oil over medium high heat for 5 minutes or until tender. Remove and keep warm.

Add the beef With marinade to the skillet; cook and stir fry for 4-5 minutes or until meat is tender and the mixture comes to a boil.

Add the beans and the pepper mixture; heat through.

Divide the lettuce among four bowls; top each with 1 1/4 cups beef/veggie/bean mixture, 1 Tablespoon Greek yogurt and 1 1/2-2 teaspoons salsa (or more to taste...I use more!).

Add any sea salt or pepper to taste

Of course, you could substitute chicken, shrimp or whichever meats you might prefer!

I changed the recipe from Salad Greens to Lettuce so I Do believe that should take it down by one carb. But I won't change it until I talk to the coach about it. :)