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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
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.