If you are craving a vibrant, wholesome meal bursting with bold flavors, then this Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is exactly what you need. It combines tender, spice-rubbed steak and crisp sautéed peppers with fresh greens and a luscious, tangy dressing that makes every bite so satisfying you’ll wonder why you haven’t made it sooner. Each element—from the smoky spices on the steak to the creamy cilantro lime dressing—works together to create a balanced dish that’s both nourishing and utterly delicious.
Ingredients You’ll Need
To bring this flavorful salad to life, all you need are simple, fresh ingredients that deliver authentic taste and delightful textures. Each ingredient plays an important role, whether it’s the smoky spices enhancing the steak or the fresh veggies adding crunch and brightness.
- 1 pound flank steak or skirt steak: Choose a cut that cooks quickly and stays tender for the perfect fajita experience.
- 2 tablespoons olive oil: This helps in marinating the steak and sautéing the vegetables while adding a smooth richness.
- 1 teaspoon chili powder: Brings a gentle warmth and depth to the steak’s seasoning.
- 1 teaspoon ground cumin: Adds an earthy, slightly smoky flavor essential for fajitas.
- 1/2 teaspoon smoked paprika: Gives a subtle smokiness that enhances the grilled notes of the steak.
- 1/2 teaspoon garlic powder: Infuses the steak with a savory punch.
- 1/2 teaspoon salt & 1/2 teaspoon black pepper: Balances and elevates all the other flavors.
- 1 red bell pepper, sliced: Adds sweetness and vibrant color to the salad.
- 1 green bell pepper, sliced: Provides a crisp contrast and fresh vegetal flavor.
- 1 small red onion, sliced: Offers a touch of sharpness and crunch when sautéed.
- 6 cups romaine lettuce, chopped: The fresh, crisp base that holds all the delicious components together.
- 1 cup cherry tomatoes, halved: Brings juicy bursts of sweetness to lighten each bite.
- 1/2 cup canned black beans, rinsed and drained: Adds protein and a creamy texture.
- 1/2 cup corn kernels: Sweet and slightly crunchy, corn is a classic fajita salad ingredient.
- 1/4 cup crumbled cotija or feta cheese (optional): Offers a salty, tangy finish if you like a bit of cheese.
- 1/2 cup fresh cilantro leaves: Essential for that fresh herbal note in the dressing.
- 1/2 cup mayonnaise: The creamy base of the dressing that binds everything harmoniously.
- 1/4 cup sour cream or Greek yogurt: Adds tang and lightness to the dressing’s creaminess.
- 2 tablespoons fresh lime juice: Brightens the dressing with citrus zing.
- 1 tablespoon olive oil: Helps emulsify and smooth out the dressing taste.
- 1 small garlic clove, minced: For a subtle kick in the dressing’s flavor profile.
- Salt to taste: To finish seasoning the dressing perfectly.
How to Make Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Step 1: Seasoning and Resting the Steak
Start by mixing the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. This simple spice blend will coat your steak with a wonderful fajita flavor. Rub the mixture evenly over your steak and let it rest at room temperature for about 10 minutes. This allows the spices to soak in and the steak to reach a temperature that helps it cook evenly.
Step 2: Cooking the Steak
Heat a skillet or grill pan over medium-high heat—hot enough to get a nice sear but not so hot that it burns the spices. Cook the steak for about 4 to 5 minutes on each side, depending on your preferred doneness. After cooking, give the meat a 5-minute rest; this step is crucial for juicy, tender slices. When ready, slice the steak thinly against the grain, ensuring melt-in-your-mouth bites.
Step 3: Sautéing the Vegetables
In the same hot skillet, toss in your sliced red and green bell peppers along with the red onion. Sauté them for around 4 to 5 minutes until they’re tender-crisp, still holding some crunch but releasing their natural sweetness. These veggies add both fabulous texture and a pop of color to your fajita salad.
Step 4: Making the Creamy Cilantro Lime Dressing
Blend together the mayonnaise, sour cream or Greek yogurt, fresh lime juice, olive oil, minced garlic, fresh cilantro, and salt until smooth and creamy. The dressing is zingy, herbaceous, and rich at the same time—a perfect complement to the smoky steak and vibrant veggies.
Step 5: Assembling the Salad
Start with a generous bed of chopped romaine lettuce, then layer on the halved cherry tomatoes, black beans, corn kernels, and the beautifully sautéed peppers and onions. Top this colorful mix with your sliced steak and drizzle the creamy cilantro lime dressing all over. If you’re a fan of cheese, sprinkle some crumbled cotija or feta for an extra burst of flavor before serving immediately.
How to Serve Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
Garnishes
To truly elevate the dish, consider adding fresh lime wedges on the side for an extra citrus boost, or scatter some sliced jalapeños if you like a bit of spice. A sprinkle of chopped fresh cilantro enhances the vibrant flavors and adds a lovely green pop.
Side Dishes
This salad stands strong on its own but pairs beautifully with warm, soft tortillas, which let you turn it into handheld fajita wraps. For a heartier meal, serve alongside a light Mexican rice or some smoky grilled corn on the cob to keep things festive.
Creative Ways to Present
Want to impress your guests? Serve the salad layered in clear glass bowls to showcase the vibrant colors. You could also present it as a bowl meal, layering all components in a mason jar to take on-the-go lunches to a whole new level.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, store the steak fajita salad components separately, especially the dressing, to keep the romaine lettuce from getting soggy. Use airtight containers and refrigerate within two hours of preparing for the best freshness.
Freezing
This salad is best enjoyed fresh. Freezing is not recommended due to the texture changes in the lettuce and dressing. However, you can freeze the cooked steak separately if you want to prep in advance and then quickly assemble the salad when ready.
Reheating
Reheat the steak gently in a skillet or microwave just until warm—avoid overcooking to keep the meat tender. Reassemble the salad with fresh or refrigerated veggies and freshly made dressing for the best experience.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! While flank or skirt steak is ideal for fajitas because of their texture and flavor, sirloin or even ribeye can work well, just keep in mind cooking times may vary.
Is there a dairy-free alternative for the creamy cilantro lime dressing?
Yes, you can substitute the mayonnaise with a vegan mayo and replace sour cream or Greek yogurt with a dairy-free yogurt to keep the dressing creamy and flavorful.
How spicy is the steak seasoning in this salad?
This recipe uses mild chili powder and spices that provide warmth without overwhelming heat. Feel free to add sliced jalapeños or cayenne if you want a spicier kick.
Can this salad be made ahead of time?
You can prepare the dressing and steak in advance and refrigerate them. However, assemble the salad right before serving to keep the lettuce crisp and fresh.
Is this recipe gluten-free?
Yes, the Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or anyone looking for a fresh, healthy meal.
Final Thoughts
If you’re searching for a meal that’s both refreshing and packed with bold, savory flavors, the Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe is your new go-to. Easy to make, colorful, and utterly delicious, it’s perfect for busy weeknights or weekend get-togethers. I encourage you to dive in and enjoy each mouthwatering bite—you might just find yourself making it again and again!
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Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
A vibrant and flavorful Steak Fajita Salad featuring tender, spiced flank steak and sautéed bell peppers served over fresh romaine with black beans, corn, cherry tomatoes, and topped with a creamy cilantro lime dressing. This Mexican-inspired salad is perfect for a wholesome main course that’s both satisfying and colorful.
Ingredients
Steak and Vegetables
- 1 pound flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
Salad Base
- 6 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/4 cup crumbled cotija or feta cheese (optional)
Creamy Cilantro Lime Dressing
- 1/2 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- Salt, to taste
Instructions
- Prepare the Steak Seasoning: In a small bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper to create a flavorful rub. Coat the steak evenly with this mixture and let it rest at room temperature for 10 minutes to absorb the spices.
- Cook the Steak: Heat a large skillet or grill pan over medium-high heat. Place the seasoned steak onto the hot pan and cook for 4 to 5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the heat and let it rest for 5 minutes to retain its juices.
- Sauté the Vegetables: In the same skillet, add the sliced red and green bell peppers and sliced red onion. Sauté for 4 to 5 minutes until the vegetables become tender-crisp, adding any juices left from the steak for extra flavor.
- Make the Creamy Cilantro Lime Dressing: In a blender or food processor, combine mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, minced garlic, fresh cilantro leaves, and salt. Blend until smooth and creamy, adjusting seasoning to taste.
- Assemble the Salad: In a large bowl, layer chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, and the sautéed bell peppers and onions. Thinly slice the rested steak against the grain and arrange on top of the salad.
- Serve: Drizzle the creamy cilantro lime dressing over the assembled salad and sprinkle with crumbled cotija or feta cheese if desired. Serve immediately for the best flavor and freshness.
Notes
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper to the steak seasoning spice blend.
- The creamy cilantro lime dressing can be prepared up to two days in advance and stored in the refrigerator for convenience.
- This salad also works well as a filling for tortillas or served as a bowl meal for a different presentation.
