01.05.17

Steak Fajita Salad with Creamy-Cilantro Dressing

This Texan really loves her tex-mex food and fajitas are at the top of my list. They are a healthy choice when you leave out the tortillas, cheese, and sour cream and so full of flavor!

Since I love fajitas so very much, I decided to dedicate this hearty, healthy salad to them. And, since we can’t enjoy all of the tortillas, cheese and what not–I topped it all off with a delicious creamy cilantro-lime dressing.

You’ll leave this meal thinking a salad has never been so satisfying. Enjoy!

Steak Fajita Salad with Creamy-Cilantro Dressing
Serves 4
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Total Time
45 min
Total Time
45 min
For the Creamy Cilantro-Lime Dressing
  1. 1 egg
  2. 1 cup safflower seed oil
  3. 2 cloves garlic
  4. Zest of 1/2 lime
  5. Juice of 2 limes (about 2 tbsp)
  6. 2 tbsp. Apple cider vinegar
  7. 1/2 cup cilantro leaves, loosely packed
  8. salt and pepper, to taste
For the Steak
  1. 1 lb. flap, flank, or skirt steak
  2. 2. tbsp. Avocado oil
  3. 1/2 tsp. Ground cumin
  4. 1/2 tsp. chili powder
  5. 1/2 tsp. dried oregano
  6. 1/8 tsp. cayenne pepper
  7. 1/2 tsp. Salt
For the Veggies
  1. 2 bell peppers (any color is fine), seeds/core removed and thinly sliced
  2. 1 small white onion, thinly sliced
  3. Salt and pepper, to taste
For the Bowl
  1. 1 head Bibb lettuce, torn into bite sized pieces
  2. 1 avocado, sliced
  3. 1 lime, cut into wedges for serving
For the Creamy Cilantro-Lime Dressing
  1. Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  2. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  3. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo (because it is 😉
  4. Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
For the Steak
  1. Using a sharp knife, slice steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  2. Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinade at room temp for 15-30 minutes.
  3. Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden brown crust (about 10 minutes total).
  5. Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  6. Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
  7. Divide lettuce amongst 4 bowls. Top with sliced avocado, the steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
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