Dinner

Steak Fajita Salads with Creamy Avocado Cilantro Dressing Recipe

Bylilan Sage January 21, 2026January 21, 2026

Introduction

Steak Fajita Salads with Creamy Avocado Cilantro Dressing bring together tender, spiced flank steak and vibrant sautéed peppers over fresh romaine, all topped with a zesty, smooth dressing. This dish is a colorful, flavorful twist on classic fajitas that’s perfect for a satisfying lunch or dinner.

A white bowl contains a fresh, colorful salad layered with green leafy lettuce at the bottom, topped with slices of grilled steak that have a brown, grilled texture. On one side, there are bright, sautéed strips of red and yellow bell peppers and cooked onions in purple hues. Around the edges, there are slices of fresh avocado with a pale green creamy texture and wedges of lime. Two crispy yellow tortilla chips stand upright on one side. The dish is drizzled with a light green, creamy sauce and garnished with fresh cilantro leaves. A white bowl of extra green sauce is visible in the background on a white marbled surface with a gray and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heads romaine, chopped
1 pound flank steak
2 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
Salt and pepper to taste
1 avocado, sliced
Extra chopped cilantro for serving
Lime wedges for serving
Tortillas for serving (optional)
Creamy Avocado Cilantro Dressing:

1/2 of an avocado
Zest of ½ a lime
Juice of 2 limes
2 tablespoons apple cider vinegar
1 clove garlic, chopped
1/2 cup packed cilantro
1/4 cup olive oil
1/4 teaspoon salt

Instructions

Make the dressing: In a food processor or blender, combine the 1/2 avocado, lime zest, lime juice, apple cider vinegar, garlic, cilantro, olive oil, and salt. Blend until creamy. Set aside.
Prepare the steak seasoning: In a small bowl, mix chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Rub the entire mixture evenly over the flank steak, pressing to adhere.
Cook the steak: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add the steak and sear 3-5 minutes per side, depending on thickness and desired doneness. Remove steak and let rest.
Sauté the vegetables: Wipe out the skillet and add remaining 1 tablespoon olive oil. Add sliced red and yellow bell peppers and red onion. Sauté for 5-6 minutes until tender. Season with salt and pepper to taste.
Slice the steak: Once rested, thinly slice the steak against the grain.
Assemble the salad: Layer chopped romaine with sautéed peppers and onions, sliced steak, sliced avocado, a drizzle of the creamy avocado cilantro dressing, extra chopped cilantro, lime wedges, and warm tortillas if desired. Serve immediately and enjoy!

Tips & Variations

For a smoky depth, try grilling the steak and vegetables instead of pan-searing and sautéing.
Swap flank steak for skirt steak or sirloin based on your preference.
Add black beans or corn for extra texture and protein.
If you prefer a spicier dressing, add a small jalapeño or a pinch of cayenne when blending.
Use Greek yogurt instead of some of the olive oil in the dressing for a tangier, lighter version.

Storage

Store the components separately for best results: keep the steak and sautéed vegetables in an airtight container in the refrigerator for up to 3 days. The dressing should be kept in a sealed jar and used within 2 days for freshness. Assemble the salad just before serving to avoid sogginess. Reheat the steak and vegetables gently in a skillet or microwave before adding fresh greens and dressing.