This Steak Fajita Salad is a colorful mix of juicy steak, crisp veggies, and seasoned peppers. Topped with a creamy cilantro avocado dressing, it’s packed with flavor!
Honestly, who can resist a salad that feels like a fiesta? With all the bold tastes, it’s an easy meal that feels special. I always say, if it has ranch dressing, it’s a salad, right? 🥳
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts have great flavor and tenderness. If you’re looking for alternatives, thinly sliced chicken breast or tofu will work beautifully for those avoiding beef.
Bell Peppers: I love the colorful mix of red, yellow, and green peppers! If you want a twist, swap in jalapeños for a spicy kick or add some roasted corn for sweetness.
Greek Yogurt: This adds creaminess to the dressing. If you’re avoiding dairy, try using coconut yogurt or a vegan mayonnaise for a similar texture.
Avocado: A ripe avocado is essential for creaminess. If avocados are out of season, mashed banana or silken tofu can give your dressing a nice smoothness, though the taste will be different.
How Do I Cook the Steak to Make It Tender and Juicy?
Cooking the steak perfectly is key to this salad. Start by rubbing the steak with the spice mix, getting every inch coated for flavor. Cook it on high heat for about 4-5 minutes on each side, aiming for medium-rare.
- Let it rest afterward to seal in juices.
- Slice it against the grain to ensure each bite is tender.
What’s the Best Way to Prepare the Dressing?
The creamy cilantro avocado dressing is super easy! Just toss all the ingredients in a blender and blend until smooth. If it seems thick, add a little water to reach your desired consistency.
- Adjust the lime juice and salt based on your taste preference.
- It can be made ahead of time and stored in the fridge—just give it a stir before serving!
Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Ingredients You’ll Need:
For the Steak Fajita Salad:
- 1 lb flank steak (or skirt steak)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1 tbsp olive oil (for veggies)
- 6 cups mixed salad greens or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (optional)
- 1/2 cup fresh cilantro leaves, roughly chopped (optional for garnish)
For the Creamy Cilantro Avocado Dressing:
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves (packed)
- 1/2 cup Greek yogurt or sour cream
- 1-2 cloves garlic
- Juice of 1 lime
- 2 tbsp olive oil
- 1-2 tbsp water (to thin, as needed)
- Salt and black pepper, to taste
How Much Time Will You Need?
You’ll need about 15-20 minutes for prep time, with an additional 15 minutes for cooking. Overall, plan for around 30-35 minutes to create this delicious meal!
Step-by-Step Instructions:
1. Marinate and Cook the Steak:
In a small bowl, mix together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the steak with the olive oil, then coat it evenly with the spice mix. Heat a grill or skillet over medium-high heat and cook the steak for about 4-5 minutes per side, depending on thickness, for medium-rare. Once done, remove from heat and let it rest for 5-10 minutes before slicing thinly against the grain.
2. Cook the Fajita Vegetables:
While the steak is resting, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, then cook, stirring frequently, until the vegetables are tender but still slightly crisp, about 5-7 minutes. Season with a pinch of salt and pepper to enhance their flavor.
3. Prepare the Creamy Cilantro Avocado Dressing:
In a blender or food processor, combine the avocado, cilantro, Greek yogurt, garlic, lime juice, and olive oil. Blend until smooth. If the dressing is too thick, add water 1 tablespoon at a time until you reach your desired consistency. Taste and season with salt and pepper as needed.
4. Assemble the Salad:
Arrange the mixed salad greens on a large platter or divide them into individual plates. Top with the cooked fajita vegetables and slices of steak. Add cherry tomatoes if you’d like, then drizzle generously with the creamy cilantro avocado dressing. Garnish with additional fresh cilantro leaves if desired.
5. Serve and Enjoy:
Dig in while everything is fresh and vibrant—your flavorful Steak Fajita Salad with Creamy Cilantro Avocado Dressing is ready to delight your taste buds!
FAQ for Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Can I Use Different Cuts of Meat?
Absolutely! While flank or skirt steak works best for this recipe, you can substitute with other cuts like sirloin or even chicken or shrimp for a different protein option.
How Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. To keep the greens fresh, consider storing the salad ingredients and dressing separately, and combine them right before serving.
What if I Don’t Have Greek Yogurt?
If you’re out of Greek yogurt, sour cream is a great substitute. For a dairy-free option, you can use a plant-based yogurt or blended silken tofu for similar creaminess.
Can I Make the Dressing in Advance?
Yes, you can prepare the dressing ahead of time! Store it in a sealed container in the refrigerator for up to 3 days. Just give it a good stir before using, and add a splash of water to loosen it if necessary.
