This colorful steak fajita salad is packed with juicy grilled steak, fresh veggies, and a zesty cilantro avocado dressing. It’s like a fiesta in a bowl!
Honestly, the creamy dressing makes every bite feel special. I love drizzling it over the salad and pretending I’m at a fancy restaurant. Who knew salads could be this fun?
Key Ingredients & Substitutions
Steak: I recommend flank or skirt steak for maximum flavor. They’re both tasty and easy to slice. If you want to lighten things up, feel free to use grilled chicken or even grilled portobello mushrooms for a vegetarian option.
Spices: The chili powder, cumin, and smoked paprika add warmth and depth. If you’re out of smoked paprika, you can swap it with regular paprika or even a bit of cayenne for a kick! Adjust based on your spice preference.
Mixed Greens: Using a mix adds color and texture. If you can’t find spring mix, go for romaine or even baby kale. They’ll work well and still give you that fresh crunch.
Cilantro: Fresh cilantro really brightens up the dressing. If you’re not a fan, you can replace it with fresh parsley or basil for a different flavor twist.
How Do You Achieve Perfectly Cooked Steak?
Cooking steak can be tricky, but with a little attention, it can be great! The key here is temperature. Cooking the steak over medium-high heat creates a nice sear and locks in flavors.
- Prepare the steak by seasoning generously with the spice mix. This forms a tasty crust.
- Heat a skillet until it’s hot before adding the oil. This ensures a good sear!
- Cook for 4-5 minutes per side for medium-rare. Use a meat thermometer if you have one: aim for 130°F (54°C).
- Let it rest after cooking! This is crucial as it keeps the juices in the meat—about 5-10 minutes will do.
Easy Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Ingredients You’ll Need:
For the Steak and Salad:
- 1 lb (450g) 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
- Salt and pepper, to taste
- 6 cups mixed greens (such as romaine, spinach, or spring mix)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro leaves, for garnish
For the Creamy Cilantro Avocado Dressing:
- 1 ripe avocado
- 1/2 cup fresh cilantro leaves (packed)
- 1 clove garlic
- 1/4 cup plain Greek yogurt or sour cream
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 2-4 tbsp water, to thin as needed
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. It includes 10 minutes of prep time, plus about 15 minutes for cooking the steak, and 5 minutes for assembling and dressing the salad. Perfect for a quick weeknight dinner or a weekend treat!
Step-by-Step Instructions:
1. Preparing the Steak:
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Rub this spice mixture all over the flank or skirt steak, making sure to coat it evenly. This will give the steak a flavorful crust.
2. Cooking the Steak:
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned steak to the skillet and cook for about 4-5 minutes on each side for medium-rare. If you prefer your steak more done, adjust the cooking time accordingly. Once cooked to your liking, remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes. After resting, slice it thinly against the grain to keep it tender.
3. Making the Dressing:
While the steak is cooking, you can prepare the creamy cilantro avocado dressing. In a blender or food processor, combine the ripe avocado, fresh cilantro, garlic, Greek yogurt, lime juice, olive oil, and a pinch of salt and pepper. Blend everything until smooth and creamy. If the dressing is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
4. Assembling the Salad:
In a large bowl or platter, take the mixed greens and spread them out. Next, add the sliced bell peppers, red onion, cherry tomatoes, and finally, the sliced steak on top of the veggies. This creates a beautiful and colorful presentation!
5. Dressing and Garnishing:
Drizzle the creamy cilantro avocado dressing generously over the salad. Don’t be shy! Garnish with extra fresh cilantro leaves to add a pop of color and freshness.
6. Serve and Enjoy:
Serve the salad immediately while everything is fresh and vibrant. Dig in and enjoy the burst of flavors and textures in every bite!
This salad is fresh, flavorful, and full of satisfying textures—the creamy dressing, tender steak, and crisp veggies come together perfectly. Enjoy your delicious creation!
FAQ for Easy Steak Fajita Salad with Creamy Cilantro Avocado Dressing
Can I Use Other Proteins in This Salad?
Absolutely! While steak gives a great flavor, you can easily substitute it with grilled chicken, shrimp, or even firm tofu for a vegetarian option. Just adjust the cooking time based on the protein you choose.
What If I Don’t Have Fresh Cilantro?
No worries! If cilantro isn’t your thing, you can use fresh parsley or even basil for the dressing instead. It will still add a lovely freshness to your salad!
How Can I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible, as it can make the salad wilt. When ready to eat, just drizzle the dressing on top again to freshen things up!
Can I Make the Dressing Ahead of Time?
Yes! You can prepare the creamy cilantro avocado dressing and store it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir or blend again before using, as it may thicken up while stored.