Description
A vibrant and flavorful Steak Fajita Salad topped with sautéed bell peppers, red onions, avocado, cherry tomatoes, and crumbled cotija cheese, all drizzled with a creamy and tangy cilantro lime dressing. This Mexican-American inspired dish combines perfectly grilled steak with fresh salad greens, making it a healthy, satisfying meal ideal for lunch or dinner.
Ingredients
Scale
Steak and Vegetables
- 1 pound flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 6 cups mixed salad greens
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled cotija or feta cheese
Creamy Cilantro Lime Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1-2 tablespoons water, to thin if needed
Instructions
- Prepare the steak: Preheat a grill or grill pan over medium-high heat. Rub the steak evenly with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper ensuring it is well coated.
- Grill the steak: Place the steak on the hot grill and cook for 4 to 5 minutes per side for medium-rare doneness, or longer if desired. Once cooked, remove the steak from heat and let it rest for 5 minutes to allow juices to redistribute.
- Sauté the vegetables: While the steak rests, heat a large skillet over medium-high heat. Add the sliced red and yellow bell peppers and red onion, sautéing for 4 to 5 minutes until they become tender-crisp but still vibrant in color.
- Make the dressing: In a small bowl, whisk together Greek yogurt, chopped cilantro, lime juice, olive oil, minced garlic, salt, and black pepper. Add water one tablespoon at a time until the dressing reaches your desired creamy consistency.
- Assemble the salad: On a large serving platter or on individual plates, spread the mixed salad greens as a base. Top with the sautéed peppers and onions, thinly sliced steak (cut against the grain), sliced avocado, halved cherry tomatoes, and crumbled cotija or feta cheese.
- Serve: Drizzle the creamy cilantro lime dressing generously over the assembled salad and serve immediately for the best freshness and flavor.
Notes
- For extra flavor, marinate the steak for 30 minutes in lime juice, olive oil, and spices before cooking.
- You can add black beans or corn to the salad for additional heartiness and texture.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
