Steak Fajita Salad with Cilantro Avocado Dressing: A Beginner’s Journey to Tex-Mex Flavor
Enjoy a vibrant fajita salad with tender steak, sautéed vegetables, and a creamy cilantro avocado dressing. This easy recipe is perfect for beginners seeking a flavorful and healthy meal. Imagine a bowl packed with Tex-Mex goodness. It’s simple, customizable, and satisfying.
- Prep Time: 1 hour (includes marinating)
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Marinating, Sautéing, Blending
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Ingredients
Scale
- 1 lb skirt steak
- Lime juice, garlic, spices (for marinade)
- Red onion, sliced
- Red and green bell peppers, sliced
- Cherry tomatoes, halved
- Romaine lettuce, chopped
- Mixed spring greens
- Cilantro Avocado Dressing:
- 1 cup cilantro
- ¼ cup plain yogurt
- 1 ripe avocado
- Lime juice, vinegar, garlic, salt, pepper, water
Instructions
- Marinate the Steak (The Marination Magic): Combine the skirt steak and all the ingredients for the marinade in a gallon-sized Ziploc bag. Shake vigorously to coat the meat, ensuring it is evenly coated with the flavorful marinade. Chill for at least 1 hour and up to 4 hours, allowing the steak to absorb the aromatic flavors and become tender. Marinate flank steak for at least 2 hours, as it is a tougher cut of meat.
- Cook Steak and Veggies (The Cooking Creation): Heat 2 tablespoons olive oil in a large skillet over medium-high heat, ensuring the skillet is heated evenly. Add the marinated steak and cook for 4 minutes on each side for medium-rare or until desired doneness, ensuring it reaches an internal temperature of 130-135°F for medium-rare. Cook flank steak an extra minute or two on each side, as it is usually thicker than skirt steak. If steak is burning, turn heat down to medium, preventing it from charring. Remove from heat and rest for 10 minutes under a foil tent, allowing the juices to redistribute and creating a tender texture.
- While steak is resting, scrape off any burned bits from the pan, ensuring a clean cooking surface. Add another tablespoon of olive oil if needed, and cook sliced bell pepper and red onion over medium-high heat for 6-8 minutes, until somewhat softened, achieving a tender and slightly caramelized texture. Remove from heat and set aside in a warm place, preventing them from cooling down.When the steak is done resting, thinly slice it against the grain for optimum tenderness, ensuring each slice is tender and flavorful.
- Assemble the Salad (The Salad Sensation): Combine all ingredients for the salad dressing in a food processor or blender and pulse until smooth, creating a creamy and homogenous sauce. Add more water as desired to thin out the dressing, adjusting the consistency as needed. Make sure to taste test after adding water and adjust seasonings to taste, ensuring the dressing is perfectly balanced.
- Toss half of the dressing, mixed greens, romaine lettuce, cherry tomatoes, cooked bell pepper, and red onion in a large bowl, ensuring all ingredients are evenly coated with the dressing.
- Lay sliced steak on top of the salad, arranging it attractively. Drizzle steak and salad with remaining dressing, ensuring each component is coated with the flavorful sauce. Garnish with fresh cilantro and lime slices, adding a touch of freshness and visual appeal. Serve immediately, ensuring the salad is enjoyed at its peak freshness.
Notes
- Use a meat thermometer for steak.
- Adjust dressing consistency with water.
- Slice steak against the grain.
- Marinate steak for deeper flavor.