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
Scale
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.
