Description
This Steak Fajita Salad with Cilantro Avocado Dressing is a flavorful, vibrant dish that’s quick to prepare and perfect for lunch.
Ingredients
Scale
- 1 pound Skirt steak
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Juice of lime
- 3 cloves Garlic, minced
- 1/4 cup Cilantro leaves and stems, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Red chili powder
- 1 teaspoon Crushed red pepper flakes
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Coarse salt
- 1/2 teaspoon Ground black pepper
- 1 medium Red onion, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 cup Cherry tomatoes, halved
- 4 cups Romaine lettuce, roughly chopped
- 2 cups Mixed spring greens
- 1/4 cup Fresh cilantro, roughly chopped
- 1 lime Lime slices for garnish
- 1/2 cup Fresh cilantro leaves and stems
- 1/2 cup Plain yogurt
- 1 ripe Avocado
- 1 tablespoon Lime juice
- 1 tablespoon White wine vinegar
- 1 clove Garlic, minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh ground black pepper
- 2 tablespoons Water
Instructions
- Marinate the steak: Combine the skirt steak and all the marinade ingredients in a gallon-sized Ziploc bag. Shake vigorously to coat the meat, then chill for at least 1 hour and up to 4 hours for maximum flavor.
- Cook the steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 4 minutes on each side for medium rare, or until it reaches your desired doneness. Remove from heat and let it rest under a foil tent for 10 minutes.
- Sauté the veggies: While the steak rests, scrape any burned bits from the skillet. If needed, add another tablespoon of olive oil and cook the sliced bell peppers and onion over medium-high heat for 6-8 minutes, until they are softened.
- Slice the steak: Once the steak is rested, thinly slice it against the grain to ensure every bite is tender and juicy.
- Blend the dressing: In a food processor or blender, combine all the dressing ingredients. Pulse until smooth, adjusting water to reach your desired consistency.
- Assemble the salad: In a large bowl, toss together half of the dressing, mixed greens, romaine lettuce, halved cherry tomatoes, and sautéed bell pepper and onion. Mix until well combined.
- Serve it up: Lay the sliced steak on top of the salad, drizzle with the remaining dressing, and garnish with fresh cilantro. Enjoy your creation immediately for the best flavor!
Notes
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling and Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 salad
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Steak Fajita Salad, Cilantro Avocado Dressing, Salad Recipes