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There’s nothing quite like the vibrant flavors and satisfying textures packed into this Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe. Imagine tender, spice-rubbed flank steak grilled to perfection and paired with sweet, slightly charred bell peppers and red onions, all laid on a crisp bed of romaine lettuce. The real showstopper is the luscious creamy cilantro lime dressing that ties every ingredient together with zesty brightness and just the right amount of richness. It’s fresh, hearty, and perfect for a quick weeknight dinner or a weekend gathering where you want to impress your friends with something healthy yet indulgent.
Ingredients You’ll Need
These ingredients are straightforward but essential for capturing the bold, fresh essence of a classic fajita in a salad form. Each element plays an important role in balancing flavors, textures, and colors—making this dish as pleasing to the eyes as it is to the palate.
- Flank steak (1 lb): A lean, flavorful cut perfect for quick grilling and slicing thin against the grain.
- Olive oil (1 tablespoon): Helps lock in moisture and provides a subtle fruity undertone to the steak and veggies.
- Chili powder (1 teaspoon): Adds a smoky, mildly spicy backbone to the steak’s seasoning.
- Cumin (1 teaspoon): Contributes earthiness and warmth to the fajita flavor profile.
- Paprika (½ teaspoon): Gives a mild sweetness and vibrant color to the spice rub.
- Garlic powder (½ teaspoon): Boosts savory depth, making every bite more aromatic.
- Onion powder (½ teaspoon): Complements the fresh onions and rounds out the seasoning blend.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Enhance and balance all the other flavors beautifully.
- Red bell pepper (1, sliced): Adds crunch, sweetness, and eye-popping color.
- Yellow bell pepper (1, sliced): Brings bright citrus-like notes and gorgeous contrast.
- Red onion (1, sliced): Offers mild sharpness and a lovely caramelized texture when sautéed.
- Romaine lettuce (6 cups, chopped): Provides a crisp, refreshing base packed with nutrients.
- Cherry tomatoes (1 cup, halved): Burst of sweetness and juiciness in every forkful.
- Avocado (1, sliced): Creamy richness that balances the zesty dressing and bold steak.
- Cotija or feta cheese (¼ cup, crumbled): Salty finishing touch that adds a nice crumbly texture.
- For the Creamy Cilantro Lime Dressing: Each ingredient here brings brightness, creaminess, and a hint of sweetness to marry the hearty salad components.
- Plain Greek yogurt (½ cup): Creamy base with a tangy bite and boosting protein content.
- Mayonnaise (¼ cup): Enriches the dressing with a velvety texture.
- Garlic (1 clove, minced): Adds pungent savory punch.
- Fresh cilantro (½ cup, chopped): The herb that elevates this dressing with fresh, citrusy green notes.
- Lime juice (juice of 1 lime): Provides essential acidity and zest that wakes up the palate.
- Olive oil (1 tablespoon): Smooths out and binds the dressing’s flavors.
- Honey (1 teaspoon): Delivers a touch of subtle sweetness to balance the tang.
- Salt (¼ teaspoon): Helps all flavors shine.
- Water (1–2 tablespoons, to thin as needed): Adjusts the dressing’s consistency perfectly for drizzling.
How to Make Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Step 1: Season the Steak
Start by combining chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the flank steak with olive oil to help the spices adhere, then coat it evenly with the spice blend on both sides. This spice rub is where the fajita magic begins, infusing the steak with bold, smoky flavors.
Step 2: Grill the Steak
Heat a grill pan or skillet over medium-high heat until hot. Cook the steak for 4–5 minutes on each side for medium-rare, adjusting time if you prefer it more or less done. Let the steak rest for 5 minutes—this step is crucial to keeping it juicy and tender. After resting, slice the steak thinly against the grain for the best texture and ease of eating.
Step 3: Sauté the Vegetables
Using the same pan, toss in the sliced red and yellow bell peppers along with the red onions. Sauté them over medium-high heat for about 4–5 minutes, or until they are tender with a nice little char. These caramelized veggies add sweetness and smokiness that perfectly complement the steak slices.
Step 4: Make the Creamy Cilantro Lime Dressing
In a blender or food processor, combine Greek yogurt, mayonnaise, minced garlic, chopped cilantro, lime juice, olive oil, honey, and salt. Blend everything until smooth. If the dressing feels too thick, add 1 to 2 tablespoons of water a little at a time until you reach a drizzling consistency that coats the salad beautifully.
Step 5: Assemble the Salad
Layer the chopped romaine lettuce at the bottom of your serving bowl or plate, then scatter halved cherry tomatoes and avocado slices over the top. Add the grilled vegetables and finally arrange the sliced steak over everything. Drizzle generously with the creamy cilantro lime dressing and finish by sprinkling crumbled cotija or feta cheese on top. Every bite promises to be a fresh, flavorful celebration.
How to Serve Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Garnishes
To elevate your serving, try topping your salad with a few lime wedges for guests to add extra zing, a sprinkling of chopped fresh cilantro for added brightness, or a few thin slices of fresh jalapeño if you love a bit of heat. Crispy tortilla strips or crushed tortilla chips also make beautiful, crunchy garnishes that lend an authentic Tex-Mex touch.
Side Dishes
This steak fajita salad pairs wonderfully with warm, homemade corn tortillas or chips for scooping. For a fuller meal experience, consider serving alongside Mexican street corn or a simple black bean salad, which complement the fajita flavors and add a burst of texture and color to your table.
Creative Ways to Present
Serve this salad in individual mason jars for a pretty, portable option perfect for picnics or packed lunches. Alternatively, create fajita salad bowls with a base of mixed greens and layered ingredients arranged artfully, making it as Instagram-worthy as it is delicious. Going family style? Present everything on a large platter and let everyone build their own salad masterpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the steak, grilled veggies, and salad components separately from the dressing in airtight containers in the fridge. Keeping the dressing apart prevents the lettuce and avocado from becoming soggy. This way, everything stays fresh until you’re ready to eat again.
Freezing
Although the steak and grilled veggies freeze well, the salad and dressing do not. Freeze the cooked steak and vegetables in a sealed container or freezer bag, and plan to thaw in the fridge overnight. When ready to serve, use fresh lettuce, avocado, and make a new batch of the creamy cilantro lime dressing for best results.
Reheating
Reheat the steak and vegetables gently in a skillet over medium heat or in the microwave until warmed through, taking care not to overcook the steak. After reheating, assemble your salad with fresh greens and other toppings and finish with freshly made dressing for that bright, creamy finish.
FAQs
Can I use a different cut of steak?
Absolutely! Skirt steak or sirloin make excellent substitutes if flank steak isn’t available. Just keep in mind to slice against the grain thinly, so your steak remains tender and enjoyable.
How long will the creamy cilantro lime dressing last?
The dressing keeps well in the refrigerator for up to 3 days when stored in an airtight container. Give it a good stir before using since ingredients may separate slightly.
Is this recipe gluten-free?
Yes, the Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking to enjoy a fresh, wholesome meal.
Can I make this salad vegan or vegetarian?
While this particular recipe highlights steak, you can absolutely swap the meat for grilled tofu, tempeh, or portobello mushrooms to create a delicious vegetarian or vegan version. Use vegan mayo in the dressing and skip the cheese or substitute with a plant-based option.
What’s the best way to get the creamy cilantro lime dressing smooth?
Using a blender or food processor is key to achieving that silky texture. If you find the dressing too thick, add water a little at a time until it reaches your preferred consistency for drizzling or dipping.
Final Thoughts
There’s something truly special about the way the smoky, tender steak, sweet sautéed peppers, creamy avocado, and zesty cilantro lime dressing come together in this Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe. It’s fresh, filling, and bursting with flavor in every bite. Give it a try for your next meal—you’ll find it’s the perfect way to enjoy all the best fajita tastes without the fuss. I promise, it’ll become a fast favorite in your recipe collection!
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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: Mexican-American
- Diet: Gluten Free
Description
A vibrant and hearty Steak Fajita Salad featuring tender grilled flank steak, sautéed bell peppers and onions, fresh avocado, and crunchy romaine lettuce, all drizzled with a zesty and creamy cilantro lime dressing. Perfect for a nutritious gluten-free main course that combines bold Mexican-American flavors with healthy ingredients.
Ingredients
Steak and Vegetables
- 1 lb flank steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup crumbled cotija or feta cheese
Creamy Cilantro Lime Dressing
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 clove garlic, minced
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon honey
- ¼ teaspoon salt
- 1–2 tablespoons water (to thin, as needed)
Instructions
- Prepare the spice rub: In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful seasoning blend for the steak.
- Season the steak: Rub the flank steak with olive oil, then coat both sides evenly with the prepared spice blend to ensure a robust flavor when cooked.
- Cook the steak: Heat a grill pan or skillet over medium-high heat. Place the steak in the pan and cook for 4–5 minutes per side for medium-rare, or longer depending on your desired doneness. Remove the steak and allow it to rest for 5 minutes to retain its juices.
- Sauté the vegetables: In the same pan, add the sliced red and yellow bell peppers along with the red onion. Sauté over medium-high heat for 4–5 minutes or until the vegetables are tender and have a slight char, enhancing their natural sweetness and flavor.
- Make the dressing: In a blender or food processor, combine Greek yogurt, mayonnaise, minced garlic, chopped cilantro, lime juice, olive oil, honey, and salt. Blend until smooth, adding 1–2 tablespoons of water as needed to achieve a creamy, pourable consistency.
- Assemble the salad: Layer the chopped romaine lettuce in your serving bowls, then add halved cherry tomatoes, sliced avocado, sautéed peppers and onions, and thinly sliced steak cut against the grain for tenderness.
- Finish and serve: Drizzle the creamy cilantro lime dressing generously over the assembled salad and sprinkle with crumbled cotija or feta cheese before serving for a fresh and satisfying meal.
Notes
- Substitute skirt steak or sirloin if flank steak is unavailable for similar flavor and texture.
- For a lighter dressing, use all Greek yogurt instead of mayonnaise and yogurt.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
