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Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe

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4.3 from 10 reviews

A flavorful and fresh Steak Fajita Salad featuring marinated and quickly pan-cooked top sirloin steak strips, vibrant bell peppers, crisp lettuce, and cherry tomatoes, all tossed with a creamy, zesty cilantro lime dressing. Perfect for a satisfying and healthy meal with a delicious Mexican-inspired flair.

  • Author: Chef
  • Prep Time: 40 minutes
  • Cook Time: 6 minutes
  • Total Time: 46 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Ingredients

Steak and Marinade

  • 1 1/2 pounds top sirloin steak, sliced against the grain into 1/2-inch strips (flank or skirt steak may be substituted)
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons lime juice
  • 2 tablespoons fajita seasoning (or use spices below)
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika or smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, to taste)

Salad

  • 4 cups romaine lettuce, chopped
  • 2 cups chopped butter lettuce or baby greens mix
  • 1 cup cherry tomatoes, whole or halved
  • 1 medium red bell pepper, seeded and sliced thinly
  • 1/2 green or yellow bell pepper, seeded and sliced thinly
  • 1 Hass avocado, sliced or cubed
  • 1/4 cup fresh cilantro, finely minced (for salad)

Creamy Cilantro Lime Dressing

  • 3/4 to 1 cup fresh cilantro leaves (about one heaping handful, loosely measured)
  • 1/2 large ripe avocado
  • 1/4 cup sour cream (or thick Greek yogurt)
  • Juice of half a lime
  • 1 garlic clove, minced
  • 1 tablespoon apple cider vinegar
  • 1/2 to 1 teaspoon ground cumin
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (or more to taste)
  • 1/4 cup water (or more, as needed for consistency)

Instructions

  1. Marinate Steak: In a large mixing bowl, combine the sliced steak with olive oil, lime juice, fajita seasoning or individual spices (chili powder, paprika, salt, pepper, garlic, crushed red pepper flakes). Toss well to coat the steak evenly. Cover and let marinate for at least 30 minutes. For longer marination, refrigerate up to 8 hours or overnight. Before cooking, if refrigerated, allow the steak to come to room temperature for 15-30 minutes.
  2. Cook Steak: Heat a large heavy-bottom skillet over medium-high heat (or use an indoor grill pan or outdoor grill). Add the marinated steak strips and cook 2-3 minutes per side, about 5-6 minutes total, until cooked through and nicely seared. Flip steak pieces carefully and monitor closely to avoid overcooking. Remove steak to a plate and let rest.
  3. Assemble Salad: In a large bowl, combine chopped romaine lettuce, butter lettuce or baby greens, cherry tomatoes, sliced red and green/yellow bell peppers, cubed avocado, and minced fresh cilantro. Toss ingredients together gently while the steak rests.
  4. Blend Dressing: Add fresh cilantro leaves, ripe avocado, sour cream, lime juice, minced garlic, apple cider vinegar, ground cumin, salt, and black pepper to a blender or food processor. Blend on high until smooth and creamy.
  5. Adjust Dressing Consistency: Gradually add water (starting with 1/4 cup) as needed to reach your preferred dressing thickness. Taste and adjust salt and pepper to enhance flavors. The dressing should be tangy, creamy, and herbaceous.
  6. Toss Salad with Dressing: Pour about half of the dressing over the salad and toss thoroughly to coat the greens and veggies evenly. Add more dressing if desired for extra flavor and creaminess.
  7. Add Steak and Serve: Top the dressed salad with the rested steak strips. Drizzle any remaining dressing over the top if you like. Serve immediately while steak is warm and salad is fresh.

Notes

  • Marinate the steak for at least 30 minutes; for best flavor, marinate up to 8 hours or overnight in the refrigerator.
  • If marinating longer than 30 minutes, always refrigerate to keep the meat safe.
  • Adjust the amount of crushed red pepper flakes in the steak marinade based on your heat preference.
  • The creamy cilantro lime dressing can be thinned or thickened by adjusting water quantity.
  • Fresh cilantro amount can be flexible depending on your taste preference.
  • Use sour cream or thick Greek yogurt interchangeably for the dressing to vary creaminess and tang.
  • Let the cooked steak rest a few minutes before slicing or serving to retain juices.
  • This salad is ideal for quick weeknight dinners but can also impress at casual gatherings.

Find it online: https://cheftinaskitchen.com/steak-fajita-salad-with-creamy-cilantro-lime-dressing-recipe/