All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!
5 stars (2 ratings)
Ingredients
2tablespoonsolive oil, divded
1onion, thinly sliced
1red bell pepper, thinly sliced
1orange bell pepper, thinly sliced
1green bell pepper, thinly sliced
8cupschopped romaine lettuce
1avocado, halved, seeded, peeled and thinly sliced
For the cilantro lime dressing
1cuploosely packed cilantro, stems removed
½cupsour cream
2tablespoonsmayonnaise
2clovesgarlic
Juice of 1 lime
Pinchof salt
¼cupolive oil
2tablespoonsapple cider vinegar
For the steak
¼cupolive oil
2clovesgarlic, minced
Juice of 1 lime
1teaspoonground cumin
1teaspoonchili powder
1teaspoondried oregano
½teaspoononion powder
Kosher salt and freshly ground black pepper
2poundsflank 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.