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
Scale
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.
