There is something incredibly satisfying about the vibrant flavors and textures packed into a Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe. Imagine tender, spice-rubbed flank steak nestled atop a bed of fresh greens, charred bell peppers, and onions, all brought together by a luscious, zesty cilantro lime dressing that’s both creamy and refreshing. This dish perfectly balances smoky, tangy, and rich elements, making it a standout meal whether you’re looking for a healthy weekday dinner or a crowd-pleasing gathering idea. The beauty of this recipe lies in its simplicity and fresh ingredients, celebrating every bite with bold and savory goodness.
Ingredients You’ll Need
Ingredients You’ll Need
To create this delightful Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe, you only need a handful of simple, fresh ingredients that each play a vital role in flavor, texture, and vibrant presentation.
- Flank or skirt steak (1 pound): Choose a cut that’s perfect for quick grilling and slicing thinly for tender, juicy bites.
- Olive oil (2 tablespoons, divided): Essential for searing the steak and softening the peppers and onions with a lovely caramelization.
- Chili powder (1 teaspoon): Adds a smoky warmth that defines the fajita flair.
- Cumin (1/2 teaspoon): Brings an earthy undertone that deepens the overall flavor.
- Smoked paprika (1/2 teaspoon): Offers a subtle smokiness that complements the grilled steak perfectly.
- Garlic powder (1/2 teaspoon): Infuses a gentle garlicky aroma without overpowering the dish.
- Salt and pepper (to taste): Basic but critical for seasoning the steak and vegetables just right.
- Red bell pepper (1, sliced): For sweetness and a pop of vibrant color on your plate.
- Yellow bell pepper (1, sliced): Adds a bright, sunny hue and juicy texture.
- Red onion (1, sliced): Provides a sharp yet mellow flavor when sautéed.
- Mixed greens or romaine lettuce (6 cups): The fresh, crisp foundation for the salad’s bright toppings.
- Avocado (1, sliced): Creamy richness that pairs beautifully with the zesty dressing.
- Cherry tomatoes (1/2 cup, halved): Bursting with sweetness and a juicy contrast.
- Queso fresco or feta cheese (1/4 cup, crumbled): Adds a tangy saltiness that rounds out the flavors exquisitely.
How to Make Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Step 1: Season and Cook the Steak
Mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl to create your fajita spice blend. Rub this mixture evenly all over the steak for an instant flavor boost. Heat 1 tablespoon of olive oil in a skillet or grill pan on medium-high heat and cook the steak for 4 to 5 minutes per side until you reach your preferred doneness. After cooking, let the steak rest for 5 minutes to retain its juices before slicing thinly against the grain. This step is key to ensuring each bite is tender and flavorful.
Step 2: Sauté the Bell Peppers and Onions
In the same skillet, add the remaining tablespoon of olive oil and toss in the sliced red and yellow bell peppers along with the red onion. Cook them for about 5 to 6 minutes until they develop beautiful char marks and soften slightly. These sautéed veggies add a sweet smokiness and textural contrast that perfectly complement the steak and salad greens.
Step 3: Whip Up the Creamy Cilantro Lime Dressing
Blend Greek yogurt, chopped fresh cilantro, lime juice, olive oil, minced garlic, honey, salt, and pepper together in a blender or food processor. Puree until smooth, then add water a little at a time until the consistency is pourable. This dressing is where the magic happens—it’s creamy yet bright and herbaceous, transforming the salad into something truly special.
Step 4: Assemble the Salad
Arrange the mixed greens or romaine lettuce in a large bowl or on a serving platter. Layer the thinly sliced steak and sautéed peppers and onions on top. Then add slices of creamy avocado, halved cherry tomatoes, and sprinkle the crumbled queso fresco or feta. Finally, drizzle generously with the creamy cilantro lime dressing and serve immediately while the steak and peppers are still wonderfully warm.
How to Serve Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Garnishes
For extra flair and texture, consider topping the salad with some crispy tortilla strips or a handful of toasted pepitas. A wedge of lime is always a welcome addition for those who like a little extra acidity. Fresh chopped cilantro scattered on top adds a pop of green and freshness that brightens every forkful.
Side Dishes
While the salad shines on its own, pairing it with warm, fluffy corn tortillas or a side of Mexican rice can make for a more filling meal. A simple black bean salad or grilled street corn also complements the fajita flavors beautifully without overshadowing the main dish.
Creative Ways to Present
Serve your Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe family-style on a large platter for casual sharing, or build individual salads in pretty bowls for a more formal dinner. You can also convert it into a steak fajita bowl by adding some cooked quinoa or cauliflower rice underneath for an extra nutritional boost.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the sliced steak, sautéed vegetables, and dressing separately in airtight containers in the refrigerator. This keeps each component fresh and prevents sogginess, allowing you to reassemble the salad for a quick meal later.
Freezing
While the steak and veggies freeze well on their own, the creamy cilantro lime dressing does not freeze convincingly. For best results, freeze only the cooked steak and sautéed peppers and onions if needed, then prepare fresh dressing upon thawing for the best texture and flavor.
Reheating
Gently reheat the steak and peppers in a skillet or microwave until warm but not overcooked. Then toss everything together with fresh greens, avocado, and cherry tomatoes before drizzling with your freshly mixed dressing to enjoy a quick, satisfying meal.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! Flank or skirt steak works best for tenderness and flavor, but sirloin or even ribeye can be delicious substitutes if you prefer. Just adjust your cooking time accordingly.
Is the creamy cilantro lime dressing dairy-free?
The traditional dressing uses Greek yogurt or sour cream, but you can easily swap in a dairy-free yogurt or a cashew-based cream to cater to dietary preferences without sacrificing flavor.
Can I make this recipe vegetarian?
Yes! Replace the steak with grilled portobello mushrooms, tofu, or roasted chickpeas for a colorful and satisfying vegetarian fajita salad variation.
How spicy is the salad? Can I adjust the heat?
The recipe has a gentle warmth from the chili powder but is not overwhelmingly spicy. Feel free to add a pinch of cayenne or some fresh jalapeño slices if you like things hotter.
Can I prepare parts of the Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe ahead of time?
Yes, prepping the steak and dressing in advance saves time on busy days, allowing you to quickly assemble the salad when ready to serve.
Final Thoughts
This Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is a true celebration of fresh, bold flavors coming together effortlessly. It’s one of those dishes that makes you want to gather friends, share stories, and savor every satisfying bite. Whether you’re a salad lover or a steak enthusiast, this recipe will quickly become one of your cherished go-to meals. Trust me, once you try it, you’ll find yourself making it again and again.
Print
Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Steak Fajita Salad with Creamy Cilantro Lime Dressing is a flavorful and healthy Tex-Mex-inspired dish featuring tender, spiced flank steak, sautéed bell peppers and onions, fresh avocado, cherry tomatoes, and crumbled queso fresco atop crisp mixed greens. Finished with a zesty, creamy cilantro lime dressing, this salad is perfect for a satisfying main course that’s quick to prepare and full of vibrant flavors.
Ingredients
For the Steak and Vegetables
- 1 pound flank or skirt steak
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 6 cups mixed greens or romaine lettuce
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled queso fresco or feta cheese
For the Creamy Cilantro Lime Dressing
- 1/2 cup Greek yogurt or sour cream
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon honey
- Salt and pepper to taste
- 1 to 2 tablespoons water (to thin if needed)
Instructions
- Prepare the Spice Rub: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice blend evenly all over the flank or skirt steak to infuse it with bold Tex-Mex flavors.
- Cook the Steak: Heat 1 tablespoon of olive oil in a skillet or grill pan over medium-high heat. Add the seasoned steak and cook for 4 to 5 minutes per side to reach medium-rare, or cook longer to your preferred doneness. Once cooked, remove the steak from heat and let it rest for 5 minutes; this helps keep it juicy. Then slice thinly against the grain to ensure tenderness.
- Sauté the Vegetables: Using the same skillet, add the remaining tablespoon of olive oil. Add the sliced red and yellow bell peppers and red onion to the pan, sautéing until they are slightly charred and tender, about 5 to 6 minutes. This adds a lovely caramelization and depth of flavor to the vegetables.
- Make the Dressing: In a blender or food processor, combine Greek yogurt (or sour cream), fresh cilantro, lime juice, olive oil, minced garlic, honey, salt, and pepper. Blend until smooth, adding 1 to 2 tablespoons of water as needed to reach a pourable consistency. This creamy, tangy dressing perfectly complements the salad.
- Assemble the Salad: Arrange the mixed greens or romaine lettuce in a large bowl or on a serving platter. Top with the sliced steak, sautéed peppers and onions, avocado slices, halved cherry tomatoes, and crumbled queso fresco. Drizzle generously with the creamy cilantro lime dressing and serve immediately for the freshest flavor.
Notes
- You can prep the steak and dressing ahead of time for quick assembly when ready to serve.
- For a variation, substitute grilled chicken or shrimp instead of steak.
- Add tortilla strips or crushed tortilla chips for extra crunch and texture.
