Fajita Steak Salad with Cilantro Lime Dressing
Finally, a Steak Fajita Salad that will make you excited to eat your greens! With tender strips of marinated flank steak, smoky grilled corn, black beans, tomatoes, and avocados that all get tossed in the most DELICIOUS creamy cilantro lime dressing, it's a summer salad that makes the best weeknight dinner!
Servings: 5 servings
Ingredients
For the Fajita Steak:
- 2 tablespoons taco seasoning
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce or tamari sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice from 1 lime
- 1 ¼ pounds flank steak less than 1 inch thick
For the Creamy Cilantro Lime Dressing:
- 1 cup roughly chopped cilantro
- ¼ cup avocado oil
- 2 tablespoons lime juice from 1-2 limes
- 1 teaspoon honey
- 1 garlic clove minced
- ¾ teaspoon salt
- ½ cup full-fat Greek yogurt plain
- ¼ cup mayonnaise
For the Salad:
- 4 –5 cups romaine lettuce chopped
- 4 ears of corn husked
- 2 tablespoons avocado oil
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper divided
- 1 cup black beans drained and rinsed
- 2 teaspoons taco seasoning
- 1 pint cherry tomatoes halved
- 2 small avocados pitted, peeled, sliced
- ½ red onion thinly sliced
- ¼ cup crumbled cotija cheese
- Fresh cilantro for garnish
Instructions
- For the Fajita Steak: In a large bowl, whisk together the taco seasoning, avocado oil, soy sauce, Worcestershire sauce, brown sugar, and lime juice. Add the flank steak to the bowl, turning it a few times to ensure it is well-coated in the marinade. Cover or seal and refrigerate for at least 30 minutes or up to 2 hours.1 ¼ pounds flank steak, 2 tablespoons taco seasoning, 2 tablespoons avocado oil, 2 tablespoons soy sauce or tamari sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice
- For the Cilantro Lime Dressing: In a blender or food processor, combine the cilantro, avocado oil, lime juice, honey, garlic, and salt. Pulse 10-15 times until the cilantro is finely chopped. Add the Greek yogurt and mayonnaise and blend until smooth and creamy. If the dressing is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. Refrigerate until ready to use.1 cup roughly chopped cilantro, ¼ cup avocado oil, 2 tablespoons lime juice, 1 teaspoon honey, 1 garlic clove, ¾ teaspoon salt, ½ cup full-fat Greek yogurt, ¼ cup mayonnaise
- For the Grilled Corn: Preheat the grill to medium-high heat. Brush the husked corn with 2 tablespoons avocado oil and season with ¾ teaspoon salt and ¼ teaspoon black pepper.4 ears of corn, 2 tablespoons avocado oil
- Grill the corn, turning occasionally, until lightly charred and tender, about 10–12 minutes. Transfer to a cutting board and let cool slightly. Using a sharp knife, carefully cut the kernels off the cob and set aside.
- Season the Black Beans: In a bowl, toss the black beans with taco seasoning and ½ teaspoon salt. Set aside.1 cup black beans, 2 teaspoons taco seasoning
- Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Grill the steak for 4–5 minutes per side for medium rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
- Assemble the Salad: In a large serving bowl or platter, layer the chopped romaine lettuce, grilled corn kernels, seasoned black beans, cherry tomatoes, avocado slices, and red onion. Arrange the sliced steak on top of the salad and sprinkle with crumbled cotija cheese and fresh cilantro. Drizzle the salad with the creamy cilantro lime dressing and toss just before serving.4 –5 cups romaine lettuce, 1 pint cherry tomatoes, 2 small avocados, ½ red onion, ¼ cup crumbled cotija cheese, Fresh cilantro
Notes
- Corn. If you’d prefer to use previously frozen or canned corn, make sure it’s completely thawed and drained before cooking. Then cook in a bit of butter or oil over medium heat for 6–8 minutes, stirring occasionally, until it’s lightly charred.
- Steak. Flank steak is my top pick—tender, juicy, and easy to work with. Skirt or sirloin also work, just make sure to slice against the grain so it stays nice and tender.
- Marinating Time. Give it at least 30 minutes. Trust me, it makes a BIG difference. Any less and the flavor won’t fully soak in.
- Greek Yogurt. You can sub the Greek yogurt for sour cream if that’s what you have on hand. Just know the dressing will be a little richer.
- Storage. If you’ve got leftovers, store the steak, toppings, and dressing separately to keep everything fresh.
Nutrition
Calories: 708kcal | Carbohydrates: 39g | Protein: 36g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.03g | Cholesterol: 80mg | Sodium: 1715mg | Potassium: 1365mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2994IU | Vitamin C: 38mg | Calcium: 134mg | Iron: 5mg
