If you are craving a burst of vibrant flavors and a meal that feels both fresh and indulgent, the Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is exactly what you need. This dish combines the smoky, seasoned steak with colorful sautéed peppers, creamy avocado, and a tangy, luscious cilantro lime dressing that ties everything together beautifully. Every bite delivers a dance of textures and tastes that will make this salad your go-to for a healthy, satisfying dinner or lunch that never feels boring.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to craft this sensational salad. Each component is thoughtfully chosen to bring layers of taste, texture, and color that harmonize perfectly from the first slice of steak to the last drop of dressing.
- 1 lb flank or skirt steak: Choose a tender cut for juicy, flavorful meat that works perfectly with fajita spices.
- 1 tbsp olive oil: Adds richness and helps the steak and veggies cook evenly.
- Chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper: A mix of spices that create the signature bold fajita flavor.
- 1 red bell pepper, 1 yellow bell pepper: Bright and sweet peppers to add vibrant color and crunch.
- 1 small red onion: Brings slight sharpness and caramelizes beautifully when sautéed.
- 6 cups romaine or mixed greens: The fresh, crisp base that balances the richness of the steak and dressing.
- 1 avocado: Creamy slices that add smooth texture and healthy fats.
- 1/2 cup cherry tomatoes: Juicy bursts of sweetness.
- 1/4 cup crumbled cotija or feta cheese: Salty and tangy finishing touch.
- For the dressing – 1/2 cup Greek yogurt or sour cream: Provides a creamy, tangy base.
- 1/2 cup fresh cilantro leaves, juice of 1 lime, 1 tbsp olive oil: These fresh ingredients give the dressing its bright, lively character.
- 1 small garlic clove, 1/4 tsp salt, 2 tbsp water (optional): Rounds out the dressing with savory depth and smooth consistency.
How to Make Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Step 1: Prepare the Fajita Seasoning and Steak
Start by combining the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the steak all over with olive oil, then coat it evenly with the spice mix to ensure every bite is packed with flavor. This spice rub not only infuses the meat but sets the stage for that unmistakable fajita aroma.
Step 2: Cook the Steak
Heat a skillet or grill pan over medium-high heat until hot, then cook the steak for about 4 to 5 minutes on each side or until it reaches your desired level of doneness. Once cooked, let the steak rest for 5 minutes. This resting time locks in the juices and keeps the meat tender and juicy when sliced thinly against the grain.
Step 3: Sauté the Vegetables
Using the same pan, toss in the sliced red and yellow bell peppers along with the red onion. Sauté for 5 to 6 minutes until the veggies are tender and slightly charred. This quick caramelization adds sweetness and a smoky edge, perfectly complementing the seasoned steak.
Step 4: Make the Creamy Cilantro Lime Dressing
While the vegetables cook, blend the Greek yogurt, fresh cilantro leaves, lime juice, olive oil, garlic clove, salt, and water in a blender or food processor until silky smooth. This dressing is the soul of the salad: cooling and creamy with a bright citrus zing that lifts all the ingredients.
Step 5: Assemble the Salad
Lay the greens as your salad base, then layer on the sautéed peppers and onions, avocado slices, and halved cherry tomatoes. Arrange the sliced steak on top and drizzle generously with the creamy cilantro lime dressing. Finally, sprinkle with crumbled cotija or feta cheese for that perfect salty finish that makes this salad truly unforgettable.
How to Serve Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Garnishes
For an extra pop, garnish your salad with fresh lime wedges, extra cilantro sprigs, or a few thin slices of radish for crunch. These small touches elevate the dish visually and add subtle flavor contrasts that keep every forkful interesting.
Side Dishes
This salad shines as a complete meal on its own, but if you want to round things out, serve it alongside warm tortillas, Mexican rice, or grilled corn on the cob. These sides echo the fajita vibe and make the meal more festive and satisfying.
Creative Ways to Present
Try serving the salad in individual bowls or vibrant mason jars for a fun, portable lunch option. You could also set it up as part of a DIY fajita station with extra toppings like black beans, jalapeños, or grilled corn for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
Store leftover steak fajita salad components separately if possible: keep the steak and veggies airtight in the fridge, and the dressing in a sealed jar. This prevents the greens from getting soggy and keeps the flavors fresh for up to 2 days.
Freezing
The cooked steak and sautéed vegetables freeze well on their own in freezer-safe containers or bags for up to 3 months. However, avoid freezing the dressing or the fresh salad greens as their texture will degrade.
Reheating
Reheat the steak and veggies gently in a skillet over medium heat or in the microwave until warm. Add fresh greens, sliced avocado, and cherry tomatoes only after reheating, then drizzle the creamy cilantro lime dressing right before serving to maintain its freshness.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While flank or skirt steak are recommended for their flavor and texture, sirloin or ribeye can also work well. Just adjust cooking time to avoid overcooking.
Is there a dairy-free option for the creamy cilantro lime dressing?
Yes! Substitute Greek yogurt or sour cream with a plant-based yogurt or vegan mayo for a similar creamy texture without dairy.
Can I make the salad vegan or vegetarian?
Definitely! Swap the steak for sautéed mushrooms, tofu, or grilled tempeh, and replace the cheese and dressing with vegan alternatives to keep the bold fajita flavors intact.
How spicy is the dish? Can I adjust the heat?
The spice level is mild to medium thanks to the cumin and chili powder blend. Feel free to add cayenne pepper or chopped jalapeños if you like more heat, or reduce chili powder for a gentler flavor.
Is this salad suitable for meal prep?
Yes, it’s fantastic for meal prepping! Just keep components separate until serving to maintain freshness, especially the dressing and avocado slices which can brown if mixed too early.
Final Thoughts
The Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is a vibrant celebration of Mexican-inspired flavors wrapped up in a healthy, colorful salad. It’s easy enough for busy weeknights but special enough to impress friends and family. Give this recipe a try and watch how it quickly becomes a beloved staple, packing each meal with bold spices, fresh ingredients, and creamy zest!
Print
Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Steak Fajita Salad features perfectly seasoned flank or skirt steak grilled to juicy perfection, paired with sautéed bell peppers and onions, fresh avocado, cherry tomatoes, and a crunchy bed of romaine or mixed greens. Topped with a creamy cilantro lime dressing and crumbled cotija or feta cheese, it’s a vibrant, healthy, and satisfying Mexican-American inspired main course perfect for a quick weeknight dinner or entertaining guests.
Ingredients
Steak and Vegetables
- 1 lb flank or skirt steak
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 6 cups romaine or mixed greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled cotija or feta cheese
Creamy Cilantro Lime Dressing
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- 1 tbsp olive oil
- 1 small garlic clove
- 1/4 tsp salt
- 2 tbsp water, to thin if needed
Instructions
- Prepare the spice rub and steak: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Rub the steak evenly with olive oil, then coat both sides thoroughly with the spice mix.
- Cook the steak: Heat a skillet or grill pan over medium-high heat. Cook the steak for 4 to 5 minutes on each side, or until it reaches your preferred level of doneness. Remove from heat and let the steak rest for 5 minutes to redistribute the juices before slicing thinly across the grain.
- Sauté the vegetables: In the same pan, add the sliced red and yellow bell peppers along with the red onion. Sauté over medium heat until the vegetables are tender and slightly charred, about 5 to 6 minutes.
- Make the creamy cilantro lime dressing: While the vegetables cook, combine Greek yogurt, fresh cilantro leaves, lime juice, olive oil, garlic clove, salt, and water in a blender or food processor. Blend until smooth and creamy, adding more water if needed to reach your desired consistency.
- Assemble the salad: On a large platter or individual bowls, layer the mixed greens, sautéed peppers and onions, sliced avocado, cherry tomatoes, and sliced steak strips. Drizzle generously with the creamy cilantro lime dressing and sprinkle with crumbled cotija or feta cheese.
- Serve: Serve the salad immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- You can substitute Greek yogurt with sour cream in the dressing for a richer taste.
- For added texture and flavor, consider adding grilled corn kernels or black beans to the salad.
- Letting the steak rest after cooking ensures the meat stays juicy and tender when sliced.
- Slice the steak thinly against the grain for maximum tenderness.
- The dressing can be prepared ahead and stored refrigerated for up to 2 days.
