Fajita Steak Salads

With the weather quite warm, I like to serve main dish salads with a protein component and a lot of fresh veggies.  One dish that I make a lot is Thai steak salad with a zippy dressing made of lemon or lime juice, garlic, and chilis.  I was serving this so often that last week, my husband asked if we could have something else, so I decided to make more of a Mexican style steak salad by using the ingredients in fajitas and placing on a big bed of greens.  This is great to serve when the grill is fired up.

Fajita Steak Salads

1 lb. steak, like sirloin or flank steak
1 large onion, sliced
2 red peppers, seeded and sliced
4 cups mixed greens
sliced tomatoes
sliced avocado

dressing:
1/2 cup prepared salsa
3 T olive oil
lime juice to taste

Whisk dressing ingredients in a small bowl, set aside. Season the steak with salt, pepper, and chili powder.  Grill or pan fry.  I like to cook this medium rare.  Set aside and let the meat rest, and place the sliced onion and peppers in a saute pan with some olive oil.  Saute over medium heat until softened.  Assemble salads by dividing the greens onto 2 plates.  Top with tomato and avocado.  Slice the steak into thin slices, and top salads with steak slices, peppers and onions.  Drizzle dressing over and toss lightly.

shared at $5 Dinners, Tempt My Tummy Tuesday, Pennywise Platter, Frugal Friday, Food Renegade, Grocery Cart Challenge, and Works for Me Wednesday