Mexican Steak Fajita Salad with Avocado-Lime Dressing

Mexican Steak Fajita Salad with Avocado-Lime Dressing ingredients

• 1 lb Flank steak
• 2 tbsp Olive oil
• 1 tbsp Fajita seasoning
• 1 large Red bell pepper
• 1 large Green bell pepper
• 0.5 medium Red onion
• 8 cups Romaine lettuce
• 1 can (15 oz) Black beans
• 1 cup Corn kernels
• 1 cup Cherry tomatoes
• 1 medium Avocado
• 3 tbsp Lime juice
• 0.25 cup Fresh cilantro
• 0.25 cup Greek yogurt
• 2 tbsp Water
• 1 Garlic clove
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Cotija cheese (crumbled)

How to make Mexican Steak Fajita Salad with Avocado-Lime Dressing

1. First, prepare the Avocado-Lime Dressing: In a blender, combine 1 medium avocado, 3 tablespoons lime juice, 1/4 cup fresh cilantro, 1/4 cup Greek yogurt, 2 tablespoons water, 1 garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth and creamy, then set aside in the refrigerator to chill.
2. Pat the 1-pound flank steak dry with paper towels to ensure a good sear. Rub both sides of the steak evenly with 1 tablespoon of fajita seasoning and a drizzle of olive oil, ensuring it's fully coated.
3. Slice the 1 red bell pepper, 1 green bell pepper, and 1/2 medium red onion into thin strips. Drain and rinse the 1 can of black beans, and if using frozen corn, thaw the 1 cup of corn kernels.
4. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of olive oil. Once shimmering, carefully place the seasoned flank steak in the hot pan and sear for 4-6 minutes per side for medium-rare doneness, or longer for desired doneness.
5. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 5-7 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a tender and flavorful slice.
6. While the steak rests, add the sliced bell peppers and red onion to the same skillet, adding another drizzle of olive oil if needed. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly charred.
7. After resting, slice the flank steak thinly against the grain into bite-sized strips. This is crucial for tenderness, as slicing with the grain can make the meat tough.
8. To assemble the salads, divide the 8 cups of romaine lettuce evenly among four bowls. Top each bed of lettuce with equal portions of the sliced steak, sautéed fajita vegetables, black beans, corn kernels, and 1 cup of halved cherry tomatoes.
9. Drizzle each salad generously with the chilled Avocado-Lime Dressing. For an optional garnish, sprinkle with 1/4 cup crumbled Cotija cheese and extra fresh cilantro before serving immediately.

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