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Steak Fajita Salads with Creamy Avocado Cilantro Dressing

Your favorite steak fajitas turned into a salad! With the most delicious and easy creamy avocado cilantro dressing. It's gluten free and Whole 30 too!

Course Main Course, Salad
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

For the salads

  • 2 heads romaine, chopped
  • 1 pound flank steak
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • salt and pepper to taste
  • 1 avocado, sliced
  • extra chopped cilantro for serving
  • lime wedges for serving
  • tortillas for serving (optional)

For the dressing

  • 1/2 of an avocado
  • zest of ½ a lime
  • juice of 2 limes
  • 2 tablespoons apple cider vinegar
  • 1 clove garlic, chopped
  • 1/2 cup packed cilantro
  • 1/4 cup olive oil
  • 1/4 teaspoon salt

Instructions

  1. Make the dressing. In a food processor or blender, combine the avocado, lime zest, lime juice, apple cider vinegar, garlic, cilantro, olive oil, and salt. Blend until creamy. Set aside.

  2. In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub entire mixture (it will seem like a lot) all over the flank steak, pressing to adhere.

  3. Heat a large skillet (I used cast iron) over medium-high heat with one tablespoon of olive oil. Once hot, add the steak and sear for 3-5 minutes per side, depending on the thickness and how rare you like it. Once cooked to your liking, set aside to rest.

  4. Carefully wipe out the pan with paper towels, and add remaining tablespoon of olive oil. Add the peppers and onions and sauté for 5-6 minutes or until tender. Season to taste with salt and pepper.

  5. Once steak has rested, thinly slice against the grain.

  6. To assemble the salads, top the romaine with the peppers and onions, slices of steak, the dressing, sliced avocado, extra chopped cilantro, lime wedges, and a couple warm tortillas. Enjoy!