½ cup crumbled queso fresco or grated cojita cheese
Fajita Vegetables:
1 teaspoon canola oil
2 red bell peppers, sliced
2 jalapenos, seeds removed, sliced
1 small red onion, sliced
Instructions
Place sirloins in a 9”X13” dish. In small bowl, combine olive oil, lime juice, cumin, paprika, black pepper, salt, & cayenne pepper. Rub mixture all over steaks, cover with plastic wrap, & allow to marinade in fridge for 2 hours.
Combine in a blender yogurt, avocados, cilantro, lime and salt. Puree 30 seconds, or until starting to come together. Add ¼ cup water & puree until smooth. Repeat process until desired consistency is reached. (You may not use all the water)
Divide lettuce onto 4 dinner plates. Arrange tomatoes, cucumbers & cheese on top of lettuce. Set aside.
Remove steak from fridge and grill over medium-high heat (3-5 minutes per side), until desired doneness is achieved. Remove steaks from grill and thinly slice. Arrange sliced steaks on top of each salad.
Meanwhile, heat a medium-sized skillet over high heat. Once hot, add canola oil peppers & onion. Stirring constantly, sear vegetables over medium-high heat until wilted & slightly charred (about 5 minutes). Portion ¼ seared vegetables on top of each salad. Drizzle with avocado dressing and enjoy!