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
Scale
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.
