Ingredients
Cilantro-Lime Dressing
- ¼ cup olive oil
- ¼ cup lime juice
- 2 Tbsp chopped cilantro
- 1 large garlic clove, minced
- 1 tsp honey
- ¾ tsp salt
- ½ tsp red pepper flakes
Fajita Seasoning
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
Salad
- 1-1½ lbs. flank steak (or skirt steak)
- Olive oil, for the steak and sautéing the veggies
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ of a white onion, thinly sliced
- 1 head of romaine lettuce, chopped
- 2 cups grape tomatoes, halved
- 1-2 avocados, diced
- Crumbled cotija cheese, for garnish
- Tortilla chips, for garnish
Instructions
- Make the Dressing: Whisk together the olive oil, lime juice, chopped cilantro, minced garlic, honey, salt, and red pepper flakes in a small measuring glass or jar. Chill in the refrigerator until ready to use to allow flavors to meld.
- Prepare the Steak Seasoning: In a small bowl, combine chili powder, smoked paprika, cumin, salt, garlic powder, onion powder, dried oregano, and black pepper. This seasoning will add a smoky and spicy flavor base for the steak.
- Season the Steak: Lightly brush both sides of the flank or skirt steak with olive oil. Rub the prepared fajita seasoning mixture evenly over both sides of the steak. Reserve any leftover seasoning for the vegetables.
- Cook the Steak: Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the steak and cook for 3-5 minutes on each side, or until the internal temperature reaches 135-140°F for medium rare. Adjust time for preferred doneness.
- Rest and Slice the Steak: Transfer the steak to a cutting board and let it rest for 5-8 minutes to reabsorb juices. Then slice or dice the steak into bite-sized pieces suitable for the salad.
- Cook the Vegetables: While the steak rests, heat another splash of olive oil in a separate pan over medium heat. Add the thinly sliced red and yellow bell peppers and white onions along with the reserved fajita seasoning. Sauté for 4-6 minutes until the vegetables are tender but still vibrant. Remove from heat and let cool slightly.
- Assemble the Salad: In serving bowls, start with a layer of chopped romaine lettuce. Top with diced steak, sautéed peppers and onions, halved grape tomatoes, and diced avocado. Drizzle with the cilantro-lime dressing and toss gently to coat everything evenly.
- Garnish and Serve: Sprinkle crumbled cotija cheese and crushed tortilla chips over the salad for an added burst of flavor and crunch. Serve immediately and enjoy this refreshing and hearty fajita-inspired salad.
Notes
- You can use skirt steak instead of flank steak for similar results.
- If you prefer less heat, reduce or omit the red pepper flakes in the dressing.
- Leftover fajita seasoning can be stored in an airtight container for up to one month.
- For a dairy-free option, omit the cotija cheese or substitute with a vegan cheese.
- To make this dish gluten free, ensure tortilla chips are certified gluten free or omit altogether.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
