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