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