Description
Sizzling Mexican-inspired Fajita Salad with Cilantro Lime Dressing delivers a flavor explosion of grilled proteins, crisp vegetables, and zesty citrus notes. Cool salad greens meet spicy seasoned meat, creating a balanced dish that satisfies hunger and delights palates in one refreshing bite.
Ingredients
Scale
Protein:
- 1.5 pounds top sirloin steak (or flank or skirt steak)
Steak Seasoning:
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon paprika (or smoked paprika)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 garlic cloves, minced
Salad Ingredients:
- 4 cups romaine lettuce, chopped
- 2 cups butter lettuce or baby greens mix
- 1 cup cherry tomatoes (whole or halved)
- 1 medium red bell pepper, sliced
- 1/2 green or yellow bell pepper, sliced
- 1 Hass avocado (sliced or cubed)
- 1/4 cup fresh cilantro, finely minced
Dressing Ingredients:
- 3/4 cup fresh cilantro (loosely measured)
- 1/2 large ripe avocado
- 1/4 cup sour cream or thick Greek yogurt
- Juice of 1/2 lime
- 1 garlic clove, minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup water (or more for desired consistency)
Instructions
- Merge the marinade ingredients thoroughly in a spacious mixing vessel, ensuring the steak is fully coated. Allow the protein to soak in flavor for a minimum of half an hour, or extend marination up to 8 hours in the refrigerator. When extended marinating, permit the meat to rest at ambient temperature for 15-30 minutes prior to cooking.
- Activate a grill, grill pan, or robust skillet over robust heat. Position the marinated steak and sear for 2-3 minutes per surface, achieving desired internal temperature. Transfer meat to a resting platform and let proteins redistribute.
- Construct the verdant foundation by artfully arranging crisp romaine and delicate butter lettuce. Scatter vibrant cherry tomatoes, multicolored bell peppers, and creamy avocado chunks across the leafy canvas.
- Craft the zesty cilantro lime dressing by introducing fresh cilantro, ripe avocado, tangy sour cream, bright lime juice, pungent garlic, apple cider vinegar, earthy cumin, and seasoning into a blending apparatus. Pulse ingredients while incrementally introducing water to achieve optimal consistency. Taste and calibrate flavor profile.
- Delicately cloak the salad with approximately half the prepared dressing, ensuring gentle, even distribution. Slice the rested steak into elegant strips and cascade across the salad. Drizzle remaining dressing over the composition and serve immediately for maximum gustatory pleasure.
Notes
- Tenderize the steak by pounding it gently before marinating to help break down muscle fibers and ensure a more tender bite.
- Experiment with different protein options like grilled chicken, shrimp, or tofu to make the salad versatile for various dietary preferences.
- Let the steak rest for at least 5-10 minutes after cooking to allow juices to redistribute, keeping the meat moist and flavorful.
- For a lighter version, swap sour cream with Greek yogurt in the dressing and use a lean cut of meat like flank or sirloin steak.
- Prep Time: 4 hours 20 minutes (includes marinating time)
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 80 mg