Summer time is perfect for grilling meat and veggies for a lovely, nutritious and delicious salad dressed with a homemade Southwestern vinaigrette.
Mix together the ingredients for the fajita seasoning and store in an air-tight spice jar or container.
Mix together the red wine vinegar and olive oil. Start by adding 1/4 teaspoon fajita seasoning and 1/4 teaspoon light agave nectar. Whisk together and taste. Continue adding fajita seasoning and agave until you reach a preferred level of spice.
Preheat the oven to 400 degrees F.
Season the steak with a drizzle of olive oil (or ghee), salt and pepper. Heat a cast iron skillet or grill pan over medium high heat. Sear the steak for 2-3 minutes per side then place in the oven to finish cooking to desired doneness. Set aside and let rest before slicing.
Wash and rinse the veggies before prepping. I like to roast the red bell pepper and mushrooms in the oven with a little olive oil, salt and pepper.
Divide the lettuce, veggies and black beans in two large bowls. Pour the vinaigrette over the salads then add the beef. Enjoy your nutritious bowl of delicious!
Make sure your spices are gluten-free and preferably organic.