Steak Fajita Salad with Creamy Cilantro Lime Dressing

Steak

• 1 ½ pounds sirloin steak sliced against the grain into 1/2-inch strips (flank or skirt steak may be substituted, top
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons lime juice
• 2 tablespoons fajita seasoning OR use the following spices below
• 2 garlic minced, cloves
• 2 teaspoons chili powder
• 1 teaspoon paprika (or smoked paprika)
• 1 teaspoon salt
• 1 teaspoon black pepper freshly ground
• ¼ to ½ teaspoon crushed red pepper flakes optional and to taste, for heat

Salad

• 4 cups romaine lettuce chopped
• 2 cups butter lettuce chopped or baby greens mix
• 1 cup cherry tomato whole or halved if desired (or grape tomatoes, Roma, heirloom, etc
• 1 red bell pepper seeded and sliced into thin vertical strips, medium
• ½ green bell pepper seeded and sliced into thin vertical strips (or your favorite combination of peppers, or yellow bell pepper
• 1 avocado sliced or cubed, Hass variety
• ¼ cup cilantro finely minced; or to taste, fresh

Dressing (optional but recommended, or use your favorite dressing)

• ¾ to 1 cup cilantro about one heaping handful of leaves, measured loosely, fresh
• ½ avocado large ripe
• ¼ cup sour cream or thick Greek yogurt may be substituted
• lime juice of half a lime
• 1 garlic minced, clove
• 1 tablespoon apple cider vinegar
• ½ to 1 teaspoon cumin ground
• 1 teaspoon salt plus more to taste
• 1 teaspoon black pepper or more to taste, freshly ground
• ¼ cup water or more if needed