Beef
Steak Fajita Salad - All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!

All the incredible flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!

Steak Fajita Salad - All the amazing flavors of a fajita conveniently in one hearty salad, served with the creamiest cilantro lime dressing!

With our engagement photoshoot coming up in a week, I've made a big attempt to cut back on carbs and incorporate more veggies into my diet. This is something I should have done months ago, but better late than never, right?

Steak Fajita Salad - All the amazing flavors of a fajita conveniently in one hearty salad, served with the creamiest cilantro lime dressing!

But hey, if all salads were like this, I'd have no problem saying goodbye to carbs permanently.

Steak Fajita Salad - All the amazing flavors of a fajita conveniently in one hearty salad, served with the creamiest cilantro lime dressing!

After all, you've got everything you need right here in this salad: tons of veggies, perfectly seared medium-rare steak, and the creamiest cilantro-lime dressing—a dressing so good, you'll want to chug it.

Steak Fajita Salad - All the amazing flavors of a fajita conveniently in one hearty salad, served with the creamiest cilantro lime dressing!

Best of all, if you have leftover toppings, you can always make tacos the next night, making 2 dinners with one recipe. Double win!

  • 2 spoons olive oil, divided
  • 1 onion, finely sliced
  • 1 Red pepper, finely sliced
  • 1 orange pepper, finely sliced
  • 1 green pepper, finely sliced
  • 8 cups chopped romaine lettuce
  • 1 avocado, cut in half, seeded, peeled and thinly sliced

For the coriander and lime dressing

  • 1 cup loosely packed cilantro, stems removed
  • ½ cup sour cream
  • 2 spoons mayonnaise
  • 2 Cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • ¼ cup olive oil
  • 2 spoons apple cider vinegar

For the steak

  • ¼ cup olive oil
  • 2 Cloves garlic, chopped
  • Juice of 1 lime
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 2 lb flank steak
  • 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, slowly add the olive oil and vinegar until emulsified; set aside.

  • To prepare 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 skillet over medium-high heat. Working in batches, cook the steak, turning once, at your preferred temperature, about 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing thinly against the grain.

  • Add the onion to the pan and cook, stirring often, until the onions are translucent and lightly caramelized, about 7 to 8 minutes; set aside.

  • Heat the remaining 1 tablespoon olive oil in the skillet. Add the peppers and cook, stirring often, until soft and lightly caramelized, about 8 to 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 sauce.

Related Articles

T-Bone Steaks

Contributor

Guide to the Perfect Burger

Contributor

Ground Beef and Broccoli Stir Fry

Contributor

Leave a Comment