Description
Steak Fajita Salads with Creamy Avocado Cilantro Dressing is a vibrant and flavorful dish combining tender, perfectly seared flank steak seasoned with smoky spices, sautéed bell peppers and onions, crisp romaine lettuce, and a luscious creamy avocado cilantro dressing. This healthy and satisfying salad offers a Tex-Mex twist perfect for lunch or dinner, with optional warm tortillas to make it even more filling.
Ingredients
Scale
Salad and Steak
- 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)
Cilantro Avocado 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 half avocado, lime zest, lime juice, apple cider vinegar, chopped garlic, fresh cilantro, olive oil, and salt. Blend the ingredients until the dressing is smooth and creamy. Set aside to allow flavors to meld.
- Season the steak: In a small bowl, whisk together the chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Rub the entire spice mixture all over the flank steak, pressing it firmly so it adheres evenly over the meat’s surface.
- Cook the steak: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak and sear it for about 3-5 minutes per side depending on thickness and desired doneness. After cooking, remove the steak from the skillet and let it rest for several minutes to retain juices.
- Sauté the vegetables: Carefully wipe out the skillet with paper towels to remove steak residue. Add the remaining tablespoon of olive oil, then toss in the sliced red and yellow bell peppers and red onion. Sauté the vegetables for 5-6 minutes or until they become tender and slightly caramelized. Season with salt and pepper to taste.
- Slice the steak: After the steak has rested, slice it thinly against the grain to maximize tenderness and flavor.
- Assemble the salad: Start with a bed of chopped romaine lettuce. Top with sautéed peppers and onions, sliced steak, a drizzle of creamy avocado cilantro dressing, and sliced avocado. Garnish with extra chopped cilantro and lime wedges for an extra zesty touch. Serve with warm tortillas on the side if desired. Enjoy!
Notes
- The flank steak can be replaced with skirt steak or sirloin for similar results.
- Adjust cooking time of steak based on your preferred doneness level.
- For a spicier kick, add a pinch of cayenne pepper to the steak seasoning.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.
- Warm tortillas add an authentic fajita experience but are optional for a lighter salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: steak fajita salad, avocado cilantro dressing, Tex-Mex salad, healthy steak salad, fajita vegetables, gluten free salad, easy dinner salad
