This Steak Fajita Salad is a colorful mix of tender steak, fresh veggies, and tasty toppings. The star is the creamy cilantro avocado dressing that ties it all together!
I love how this salad feels like a party in a bowl! You get a crunch from the veggies, a kick from the dressing, and let’s not forget the juicy steak. It’s perfect for lunch or dinner!
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are great for fajitas because they’re flavorful and tender. If you want a leaner option, consider using chicken breast or grilled portobello mushrooms for a vegetarian twist.
Bell Peppers: You can mix and match colors for a vibrant salad. If bell peppers aren’t your thing, try zucchini or snap peas, which add a delightful crunch.
Greek Yogurt: This ingredient adds creaminess and tang to the dressing. If you prefer dairy-free, opt for coconut yogurt or a nut-based yogurt for a similar effect.
Lime Juice: Fresh lime juice brightens the dressing and salad. If limes are out of season, lemon juice works just as well, providing a different but equally zesty flavor.
How Do You Get the Steak Just Right?
Cooking the steak perfectly is key to this salad. Let’s break it down! The main goal is to achieve a good sear while keeping the inside tender.
- Start with room temperature steak to ensure even cooking. Season it right before cooking for maximum flavor.
- Use high heat. Whether you’re grilling or using a skillet, get that pan hot before adding the steak.
- Cook for about 4-5 minutes per side for medium-rare. Adjust the time based on your thickness and preference.
- Always let the steak rest before slicing it. This helps the juices redistribute, keeping it juicy when you cut it.
Following these tips will help you achieve a delicious and perfectly cooked steak for your salad! Enjoy every bite of your creation!
Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Ingredients You’ll Need:
For the Steak and Fajita Veggies:
- 1 lb (450g) flank steak or skirt steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
For the Salad Base:
- 6 cups mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 avocado, sliced or diced
- 1/2 cup shredded cheddar or Mexican blend cheese
- Fresh cilantro leaves for garnish
For the Creamy Cilantro Avocado Dressing:
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup Greek yogurt (or sour cream)
- 1/4 cup lime juice (about 2 limes)
- 1 small garlic clove
- 1/4 cup olive oil
- 1-2 tbsp water (to thin as needed)
- Salt and pepper, to taste
- Optional: 1 small jalapeño, seeded and chopped (for heat)
How Much Time Will You Need?
The entire process should take about 30-40 minutes. You’ll spend around 15 minutes prepping the ingredients and cooking, and about 10-15 minutes making the dressing and assembling the salad. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Steak:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub the steak with olive oil and then coat it evenly with the spice mixture. Heat a grill pan or skillet over medium-high heat, and cook the steak for about 4-5 minutes on each side for medium-rare, adjusting the time for your desired doneness. Once cooked, remove the steak from the heat, let it rest for 5-10 minutes, and then slice thinly against the grain.
2. Cook the Fajita Veggies:
Using the same pan, add a bit more olive oil if needed. Sauté the sliced bell peppers and onion over medium heat until they’re soft and slightly caramelized, which should take about 6-8 minutes. Season them lightly with salt and pepper. Once done, remove from heat.
3. Make the Creamy Cilantro Avocado Dressing:
In a blender or food processor, combine the avocado, cilantro, Greek yogurt, lime juice, garlic, olive oil, and jalapeño (if using). Blend until smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.
4. Assemble the Salad:
In a large bowl or on individual plates, start by arranging the mixed salad greens. Top the greens with the sautéed peppers and onions, cherry tomatoes, corn, avocado, and shredded cheese. Finally, add the sliced steak on top to finish it off.
5. Serve:
Drizzle the creamy cilantro avocado dressing over the salad and garnish with fresh cilantro leaves. Serve immediately and enjoy this delightful dish!
This hearty salad combines fajita-inspired flavors with fresh, creamy dressing for a satisfying meal any day!
FAQ for Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Can I Use Different Cuts of Meat?
Absolutely! While flank or skirt steak are ideal due to their flavor and tenderness, you can use other cuts like sirloin or even chicken breast for a lighter option. Just be sure to adjust cooking times accordingly based on the thickness.
How Do I Store Leftover Salad?
To store leftovers, keep the salad components separate. Place the salad greens, steak, and veggies in airtight containers in the fridge. Store the dressing in a separate container as well. This way, everything stays fresh for up to 2 days. When ready to eat, simply assemble and drizzle with dressing!
Can I Make the Dressing in Advance?
Yes! The creamy cilantro avocado dressing can be made a day in advance. Just make sure to store it in an airtight container in the fridge. If it thickens, stir in a little water or lime juice to reach your desired consistency before serving.
How Can I Make This Salad Vegetarian?
No problem! You can easily make this salad vegetarian by omitting the steak. Replace it with grilled vegetables like zucchini, mushrooms, or more bell peppers. You can also add black beans or chickpeas for extra protein!
