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
Scale
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.
