Vibrant Steak Fajita Salad with Avocado Dressing

Ready in: 45 minutes · Serves: 4 · Technique: Grilling · Storage: Up to 2 days in the refrigerator.

Quick Answer

This vibrant steak fajita salad topped with creamy avocado dressing offers a delightful mix of flavors and textures that make for a refreshing meal.

If you’re anything like me, the vibrant colors and rich flavors of a steak fajita salad can brighten the cozy fall days here in New York City. With Thanksgiving approaching and holiday gatherings around the corner, this dish offers a refreshing yet satisfying option that can double as a crowd-pleaser for any festive table.

A Festive Flavor That Shines

Why You’ll Love This Recipe

• Vibrant colors and rich flavors that brighten up any meal.
• A refreshing yet satisfying option perfect for gatherings.
• Quick and easy preparation makes it ideal for busy holiday seasons.
• Healthy ingredients packed with nutrients and great taste.
• Flexibility to customize with your favorite seasonal vegetables.

Ingredients

Gather the fresh ingredients to create a delicious steak fajita salad.

For the Salad:

• 1 pound flank steak, sliced against the grain
• 2 tablespoons olive oil, divided
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 6 cups mixed greens (like romaine and arugula)
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ cup fresh cilantro, chopped (optional)

For the Avocado Dressing:

• 1 ripe avocado
• ¼ cup Greek yogurt (or sour cream)
• 2 tablespoons lime juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon water (to thin, if necessary)

How to Make Steak Fajita Salad with Avocado Dressing (Step-by-Step)

Follow these simple steps to create a delicious steak fajita salad topped with creamy avocado dressing.

Step 1: Prepare the Steak

Start by marinating the flank steak. In a bowl, combine 1 tablespoon of olive oil, chili powder, garlic powder, cumin, salt, and pepper. Mix thoroughly until the steak is fully coated. Allow it to marinate for at least 15 minutes for maximum flavor and tenderness.

Step 2: Cook the Vegetables

While the steak marinates, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, sautéing until they’re tender and caramelized, about 5-7 minutes. You’ll know they’re ready when they show a golden edge and fill your kitchen with a sweet aroma.

Step 3: Cook the Steak

Increase the heat and add the marinated flank steak to the skillet. Cook for about 6-8 minutes for medium-rare, flipping halfway to achieve a caramelized crust while keeping the inside juicy. Once cooked, remove from heat and let it rest for a few minutes before slicing.

Step 4: Make the Avocado Dressing

In a food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy, adjusting the consistency with water if needed. This dressing will enhance the salad with its rich and tangy flavor.

Step 5: Assemble the Salad

In a large serving bowl, layer the mixed greens. Top with the cooked peppers, onions, and sliced steak, followed by cherry tomatoes and avocado slices. Drizzle generously with the avocado dressing and add fresh cilantro if desired.

Common Mistakes to Avoid

• Overcooking the Steak: Flank steak can become tough if cooked too long. Aim for medium-rare for optimal tenderness!
• Forgetting to Rest the Meat: Allowing the steak to rest for a few minutes before slicing helps retain its juices.
• Skipping the Marination: Even a short marination can significantly enhance flavor; don’t rush this step!

Tips and Tricks for Success

• Customize the Veggies: Feel free to add any seasonal vegetables you enjoy, such as roasted sweet potatoes or corn for some additional sweetness.
• Make It Ahead: You can prepare the vegetables, steak, and dressing ahead of time. Just reheat the steak before serving.
• Grain-Free Option: To keep this salad low-carb, serve it as is or with cauliflower rice instead of tortillas.

Variations

• Substitute flank steak with chicken or tofu for a different protein option.
• Use different dressings such as a cilantro lime vinaigrette for a fresh twist.
• Add fruits like mango or pineapple for a sweet contrast.

How to Serve

• Serve in a large bowl for family-style dining.
• Arrange on individual plates for a more elegant presentation.
• Pair with tortilla chips or quesadillas for a complete meal.

Make Ahead and Storage

• Make Ahead: You can prepare the vegetables, steak, and dressing ahead of time.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid wilting the salad greens.
• Reheating: Reheat the steak before serving for the best results.
• Freezing: Not recommended; the texture of the salad ingredients will not hold up well after freezing.

Recipe Notes / What I Learned

While testing this recipe, I discovered that fresh ingredients genuinely make a difference – the vibrancy of the peppers and freshness of the avocado dressing turned a simple salad into something extraordinary. Plus, I learned that steak leftovers make a fabulous sandwich the next day; simply layer it in a crusty roll with some mixed greens and a drizzle of the dressing. Perfect for those busy post-holiday days!

Yield and Serving Size

Yield: 4 servings · Serving Size: 1 bowl

Nutrition Snapshot

Estimated Nutrition Per Serving: ~450 calories · 32g protein · 15g carbs · 30g fat

Amberly Vahn

Vibrant Steak Fajita Salad with Avocado Dressing

This vibrant steak fajita salad topped with creamy avocado dressing offers a delightful mix of flavors and textures that make for a refreshing meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Group: For the Salad

• 1 lb. flank steak, sliced against the grain
• 2 Tbsp. olive oil, divided
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. cumin
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced
• 6 cups mixed greens (like romaine and arugula)
• 1 cup cherry tomatoes, halved
• 1 whole avocado, sliced
• ¼ cup fresh cilantro, chopped (optional)

Group: For the Avocado Dressing

• 1 ripe avocado
• ¼ cup Greek yogurt (or sour cream)
• 2 Tbsp. lime juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 Tbsp. water (to thin, if necessary)

Equipment

• Large skillet
• Food processor
• Serving bowl

Method

 

1. Start by marinating the flank steak. In a bowl, combine 1 tablespoon of olive oil, chili powder, garlic powder, cumin, salt, and pepper. Mix thoroughly until the steak is fully coated. Allow it to marinate for at least 15 minutes for maximum flavor and tenderness.
2. While the steak marinates, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions, sautéing until they’re tender and caramelized, about 5-7 minutes.
3. Increase the heat and add the marinated flank steak to the skillet. Cook for about 6-8 minutes for medium-rare, flipping halfway to achieve a caramelized crust while keeping the inside juicy. Let it rest for a few minutes before slicing.
4. In a food processor, combine the ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth and creamy, adjusting the consistency with water if needed.
5. In a large serving bowl, layer the mixed greens. Top with the cooked peppers, onions, and sliced steak, followed by cherry tomatoes and avocado slices. Drizzle generously with the avocado dressing and add fresh cilantro if desired.

Notes

Remember to let the steak rest for a few minutes before slicing to retain its juices.

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