Steak Fajita Salad with Creamy Cilantro Lime Dressing
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Steak Fajita Salad with Creamy Cilantro Lime Dressing
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🥗🍅🥑🌶️ Tastes like your favorite steak fajitas, but in fresh and crisp salad form! Mouth-watering sliced sirloin steak, crisp bell peppers, onions, and juicy tomatoes are layered over a bed of lettuce to really level-up your salad game! The homemade creamy avocado and cilantro lime dressing comes together in seconds and adds so much incredible FLAVOR! There are so many fresh Mexican-inspired flavors in this FAST and EASY salad!
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Ingredients
Steak
- 1 ½ pounds top sirloin steak sliced against the grain into 1/2-inch strips (flank or skirt steak may be substituted)
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice
- 2 tablespoons fajita seasoning OR use the following spices below
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ to ½ teaspoon crushed red pepper flakes for heat optional and to taste
Salad
- 4 cups romaine lettuce chopped
- 2 cups chopped butter lettuce or baby greens mix
- 1 cup cherry tomatoes whole or halved if desired (or grape tomatoes, Roma, heirloom, etc.)
- 1 medium red bell pepper seeded and sliced into thin vertical strips
- ½ green or yellow bell pepper seeded and sliced into thin vertical strips (or your favorite combination of peppers)
- 1 Hass avocado sliced or cubed
- ¼ cup fresh cilantro finely minced; or to taste
Dressing (optional but recommended, or use your favorite dressing)
- ¾ to 1 cup fresh cilantro about one heaping handful of leaves, measured loosely
- ½ a large ripe avocado
- ¼ cup sour cream or thick Greek yogurt may be substituted
- Juice of half a lime
- 1 garlic clove minced
- 1 tablespoon apple cider vinegar
- ½ to 1 teaspoon ground cumin
- 1 teaspoon salt plus more to taste
- 1 teaspoon freshly ground black pepper or more to taste
- ¼ cup water or more if needed
Instructions
- Marinating the Steak - Add all the ingredients to a large mixing bowl, toss to combine, cover, and allow the steak to marinate for at least 30 minutes. Tips - If you're just marinating for 30 minutes, it's fine to keep it on your counter. If marinating longer, refrigerate it. You may marinate up to about 8 hours or overnight. When you are going to cook the steak, take the bowl of the fridge and let it sit on your counter for 15-30 minutes because chilled meat doesn't cook as nicely.
- Cooking the Steak - You can grill the steak on an outdoor grill if you have one. Or use an indoor grill pan, or simply add the steak to a large, heavy-bottom skillet, and cook over medium-high heat on your stove for about 5-6 minutes, flipping the steak as it cooks. It will cook quickly, in 2-3 minutes per side, so keep an eye on it. When done, remove it to a plate and let it rest.
- Salad Assembly - Add all the ingredients to a large bowl and toss to combine while the steak is resting.
- Dressing - To the canister of a blender or food processor, add all the ingredients (except the water), and pulse or blend on high to combine. Cilantro Tip - When 'measuring' the cilantro, I use one normal sized bunch of cilantro, just whack off the leaves midway down the stalk and add all of that to my food processor. If your bunch is very large, you may only need about half. This is a very flexible recipe so add as much cilantro as you like.
- As necessary for consistency, add the water a bit at a time. If you want a thinner dressing, you may need to add more than the 1/4 cup called for. Again, it's a flexible recipe based on your ingredients and desired texture consistency. Taste the dressing, and as desired, make any necessary tweaks. Flavor Tips - If your dressing tastes at all flat or boring, it likely needs more salt, so don't be afraid to add it. I add about 2-3 teaspoons salt total, but everyone preferences are different. But avocado, lime, and cilantro all beg for salt to taste best. Pepper is less critical, but add more, if desired, to taste.
- Tossing - I like to add half the salad dressing to the salad, and give it a really good mixing and tossing now but do as you see fit with adding dressing.
- Add the steak, remaining dressing, and serve.
- Storage - Salad is best served fresh although extra components will keep airtight in the fridge (stored separated) for up to 4-5 days. Extra dressing may last a bit less 3-4 days most notably because the color could change (oxidation) of the avocado, although that won't affect taste, just the appearance. Give the dressing a good stir before using it on the leftovers. Reheat leftover steak, if desired, in the microwave for about 15 seconds, or as needed.
Equipments used:
Nutrition Information
Show Details
Serving
1portion
Calories
480kcal
(24%)
Carbohydrates
18g
(6%)
Protein
42g
(84%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Cholesterol
109mg
(36%)
Sodium
1302mg
(54%)
Potassium
1459mg
(42%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
7212IU
(144%)
Vitamin C
73mg
(81%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 480kcal | 24% |
| Carbohydrates | 18g | 6% |
| Protein | 42g | 84% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 109mg | 36% |
| Sodium | 1302mg | 54% |
| Potassium | 1459mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 7212IU | 144% |
| Vitamin C | 73mg | 81% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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