This colorful steak fajita salad is packed with flavor! Tender steak, fresh veggies, and a creamy cilantro avocado dressing make each bite a treat. It’s a fiesta in a bowl!
You’ll love how easy it is to throw together this vibrant salad. Plus, that dressing? It’s so good, I could drink it! Bring on the greens and good times! 🥑🌿
Key Ingredients & Substitutions
Flank or Skirt Steak: These cuts are ideal for fajitas because they’re flavorful and tender when cooked right. If you’re looking for a leaner option, try chicken breast or even grilled portobello mushrooms for a vegetarian twist!
Bell Peppers: Red and yellow bell peppers add sweetness and a pop of color. Feel free to mix it up with green bell peppers or even poblano peppers for a little heat!
Mixed Salad Greens: Use any combination of greens you love. Spinach or arugula works great, but if you prefer a heartier salad, add kale or romaine.
Cilantro: This herb gives the dressing its fresh taste. If you’re not a fan of cilantro, consider parsley or even basil as a substitute.
How Do I Make My Steak Tender and Juicy?
The key to a perfect steak in this salad is the cooking method and resting time. Here’s how to achieve tender, juicy steak:
- Proper seasoning: Make a spice rub with chili powder, cumin, and garlic powder to enhance the flavor.
- Cooking time: Cook on medium-high heat for just 4-5 minutes per side. Overcooking can toughen it up.
- Resting: After cooking, let the steak rest for 5-10 minutes. This helps the juices redistribute, making each bite juicy.
- Slicing: Always slice against the grain! This keeps the meat tender and easier to chew.
How Can I Make a Creamy Dressing Without a Blender?
If you don’t have a blender, you can still make the creamy cilantro avocado dressing using a fork or a whisk:
- Mash the avocado in a small bowl until smooth.
- Whisk in chopped cilantro, Greek yogurt, lime juice, minced garlic, and olive oil until blended.
- If it’s too thick, add a splash of water until you reach the desired consistency.
- Season with salt and pepper to taste. Enjoy a delicious dressing with minimal effort!
These tips and tricks will help you create a delicious steak fajita salad with a creamy cilantro avocado dressing that everyone will love! Enjoy your meal!
Easy Steak Fajita Salad With Creamy Cilantro Avocado Dressing
Ingredients You’ll Need:
For the Salad:
- 1 lb (450g) flank steak or skirt steak
- 1 tbsp olive oil, plus extra for cooking steak
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 6 cups mixed salad greens (romaine, spinach, or spring mix)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 avocado
For the Creamy Cilantro Avocado Dressing:
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves, packed
- 1/4 cup Greek yogurt or sour cream
- 2 tbsp lime juice (freshly squeezed)
- 1 garlic clove
- 1/4 cup olive oil
- Salt and black pepper, to taste
- Water, as needed to thin
How Much Time Will You Need?
This delicious steak fajita salad takes about 15 minutes to prepare and about 10 minutes to cook, totaling around 25 minutes. It’s quick and easy, making it perfect for a healthy weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Steak:
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper. Rub the steak with olive oil and then evenly coat it with the spice mix to infuse flavor.
2. Cook the Steak:
Heat a skillet or grill pan over medium-high heat with a drizzle of olive oil. Cook the steak for about 4-5 minutes on each side for medium-rare, or longer if you prefer it well done. Once cooked, remove from heat and let it rest for 5-10 minutes.
After resting, slice the steak thinly against the grain to ensure tenderness with each bite.
3. Prepare the Vegetables:
While the steak rests, wash and thinly slice the bell peppers and red onion. You can opt to sauté them in a hot pan with a little oil for about 3-4 minutes to soften, or keep them raw for a refreshing crunch. Also, halve the cherry tomatoes and set them aside.
4. Make the Dressing:
In a food processor or blender, combine the ripe avocado, fresh cilantro, Greek yogurt (or sour cream), lime juice, minced garlic, and olive oil. Blend until the mixture is smooth and creamy. Taste and season with salt and pepper. If the dressing is too thick, add water a tablespoon at a time until your desired consistency is reached.
5. Assemble the Salad:
On a large platter or in individual bowls, lay down the mixed salad greens as a base. Top with the sliced bell peppers, red onion, cherry tomatoes, and then arrange the sliced steak over the top. Don’t forget to drizzle generously with the creamy cilantro avocado dressing.
6. Serve:
Dig in and enjoy your fresh, tasty steak fajita salad immediately! It’s packed with flavors and makes for a hearty meal that you will love!
Enjoy your vibrant, zesty steak fajita salad with that scrumptious creamy avocado dressing—it’s a delightful dish for any occasion!
FAQ for Easy Steak Fajita Salad With Creamy Cilantro Avocado Dressing
Can I Use Other Cuts of Meat?
Absolutely! While flank steak and skirt steak are ideal for their tenderness and flavor, you can also use sirloin, chicken, or even shrimp if you prefer. Just adjust the cooking times accordingly for different meats!
Can I Make the Dressing Ahead of Time?
Yes! The creamy cilantro avocado dressing can be made a day in advance. Just store it in an airtight container in the refrigerator. If it thickens, stir in a bit of water or lime juice to loosen it up before serving.
How Should I Store Leftover Salad?
For best results, store leftover salad components separately in airtight containers. The steak and veggies can be kept in the fridge for up to 3 days, while the dressing should also last about 3-4 days. When you’re ready to eat, reassemble as desired!
Can I Make This Salad Vegetarian?
Absolutely! To make it vegetarian, simply skip the steak and add protein-rich toppings like grilled tofu, chickpeas, or black beans. You can also amp up the veggie content with additional colorful toppings like corn or avocado!
