Name: Fajita Steak Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 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; 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 for heat (optional and to taste); 4 cups romaine lettuce (chopped); 2 cups chopped butter lettuce or baby greens mix; 1 cup cherry tomatoes (whole or halved if desired); 1 medium red bell pepper (seeded and sliced into thin vertical strips); 1/2 green or yellow bell pepper (seeded and sliced into thin vertical strips); 1 Hass avocado (sliced or cubed); 1/4 cup fresh cilantro (finely minced; or to taste); 3/4 to 1 cup fresh cilantro (about one heaping handful of leaves, measured loosely); 1/2 a large ripe avocado; 1/4 cup sour cream (or thick Greek yogurt may be substituted); 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 if needed)

Description

A delicious fajita steak salad with fresh ingredients and a zesty dressing.

Ingredients

Scale

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
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 for heat (optional and to taste)
4 cups romaine lettuce (chopped)
2 cups chopped butter lettuce or baby greens mix
1 cup cherry tomatoes (whole or halved if desired)
1 medium red bell pepper (seeded and sliced into thin vertical strips)
1/2 green or yellow bell pepper (seeded and sliced into thin vertical strips)
1 Hass avocado (sliced or cubed)
1/4 cup fresh cilantro (finely minced; or to taste)
3/4 to 1 cup fresh cilantro (about one heaping handful of leaves, measured loosely)
1/2 a large ripe avocado
1/4 cup sour cream (or thick Greek yogurt may be substituted)
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 if needed)

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Instructions

Add all the marinating ingredients to a large mixing bowl, toss to combine, cover, and allow the steak to marinate for at least 30 minutes. If marinating longer, refrigerate it for up to 8 hours or overnight.
Grill the steak on an outdoor grill or indoor grill pan, or in a large, heavy-bottom skillet, over medium-high heat for about 5-6 minutes, flipping as it cooks. When done, remove to a plate and let it rest.
While the steak is resting, add all salad ingredients to a large bowl and toss to combine.
For the dressing, add all ingredients (except the water) to a blender or food processor and blend until combined. Add water as needed for consistency.
Taste the dressing and adjust salt and pepper if needed.
Add half of the dressing to the salad and mix well. Add the steak, remaining dressing, and serve.

Notes

If you’re just marinating for 30 minutes, it’s fine to keep it on your counter. If marinating longer, refrigerate it.
For a thinner dressing, more water can be added beyond the 1/4 cup.
Adjust the salt and pepper according to taste to enhance flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 3g
Sodium: 1200mg
Fat: 40g
Saturated Fat: 10g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 7g
Protein: 40g
Cholesterol: 100mg