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–+ servings
Steak Fajita Salad

Steak Fajita Salad

Yield: 6 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!
5 stars (3 ratings)

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.