Steak Fajita Salad

All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!

With our engagement shoot coming up in a week, I’ve made a huge attempt at cutting down the carbs and incorporating more veggies into my diet. This is something I really should’ve done months ago but better late than never, right?

But hey, if all salads looked like this, I’d have no problems saying bye-bye to carbs on a more permanent basis.

After all, you have everything you need right here in this salad – tons of veggies, perfectly seared steak to medium rare goodness, and the creamiest cilantro lime dressing – a dressing so good, you’ll want to guzzle it down.

Best of all, if you have any leftover toppings, you can always make tacos the very next night, making 2 dinners from one recipe. Double win!

Steak Fajita Salad

Yield: 6 servings

Prep: 30 minutes minutes

Cook: 30 minutes minutes

Total: 1 hour hour

All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!

5 stars (3 ratings)

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Ingredients

• 2 tablespoons olive oil, divded
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 8 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and thinly sliced

For the cilantro lime dressing

• 1 cup loosely packed cilantro, stems removed
• ½ cup sour cream
• 2 tablespoons mayonnaise
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar

For the steak

• ¼ cup olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• Kosher salt and freshly ground black pepper
• 2 pounds flank steak

Instructions

• To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
• In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
• Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
• Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
• Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado.
• Serve immediately with cilantro lime dressing.

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