STEAK FAJITA SALAD
1 POUND LEAN STEAK, CUT INTO STRIPS
1/2 CUP FRESH LIME JUICE
1/2 TABLESPOON GROUND BLACK PEPPER
½ CUP CHEDDAR CHEESE
1 CUCUMBER SLICED
SPINASH
1 GREEN BELL PEPPER SLICED
2 TABLESPOONS VEGETABLE OIL
2 LEMONS, QUARTERED
SALT AND PEPPER TO TASTE
COMBINE THE LIME JUICE AND GROUND PEPPER IN A SHALLOW DISH.
PLACE STEAK STRIPS INTO THE MARINADE AND REFRIGERATE FOR TWO TO FOUR HOURS.
HEAT 1 TABLESPOON VEGETABLE OIL IN A LARGE SKILLET OVER MEDIUM-HIGH HEAT.
ADD STEAK STRIPS, AND FRY UNTIL COOKED TO YOUR LIKING.
SQUEEZE THE JUICE OF 1 LEMON OVER THE TOP AND STIR. SEASON WITH SALT AND PEPPER TO TASTE.
REMOVE MEAT FROM HEAT AND SET ASIDE.
ADD MEAT TO SLICED CUCUMBERS SPINACH AND BELL PEPPERS. TOP WITH CHEESE.
Goes well with noodles or rice.