Steak Fajita Salad with Creamy Cilantro Lime Dressing Recipe

If you’re craving a dinner that’s bursting with bold flavors, vibrant colors, and just the right balance of healthy and indulgent, you’ll fall head over heels for this Steak Fajita Salad with Creamy Cilantro Lime Dressing. Imagine tender, spiced steak nestled on a bed of crisp greens, surrounded by sautéed bell peppers and creamy avocado, all brought together with a zesty, herb-packed dressing. This salad is perfect if you want something exciting for a weeknight meal or a dazzling centerpiece for a weekend gathering!

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The magic of this recipe lies in its fresh, everyday ingredients coming together to create something spectacular. Each element has a purpose: the spices add warm depth, the veggies bring crunch and color, and that creamy dressing ties everything into one big, joyful bowl.

• Flank steak (1 pound): Choose a well-marbled cut for juicy, flavorful results that soak up the spices beautifully.
• Olive oil (1 tablespoon): Essential for both searing the steak and giving those veggies a gorgeous sheen.
• Chili powder (1 teaspoon): Adds smoky warmth and a touch of spice that’s classic for fajitas.
• Cumin (1/2 teaspoon): Earthy and aromatic, this gives the steak that unmistakable Tex-Mex vibe.
• Garlic powder (1/2 teaspoon): An easy way to infuse deep, savory notes into the meat.
• Smoked paprika (1/2 teaspoon): For a kiss of smokiness that takes everything up a notch.
• Salt and pepper (to taste): Because every great dish starts with good seasoning.
• Red bell pepper (1, sliced): Brings sweetness and a pop of vibrant red color.
• Yellow bell pepper (1, sliced): Offers a sunny hue and crisp texture.
• Red onion (1/2, sliced): For mild sharpness and lovely color contrast.
• Romaine lettuce (6 cups, chopped): This sturdy green holds up well to all the toppings and dressing.
• Avocado (1, sliced): Creamy richness that mellows out the bold spices.
• Cherry tomatoes (1/2 cup, halved): Sweet and juicy little bursts of flavor.
• Cotija or feta cheese (1/4 cup, crumbled): A salty, tangy accent that ties it all together.
• Sour cream or Greek yogurt (1/2 cup): The decadent base for your creamy dressing—go Greek for extra protein.
• Fresh cilantro (1/4 cup, chopped): For a fresh, herby punch in every bite of the dressing.
• Fresh lime juice (2 tablespoons): Zesty and brightens up both the salad and the dressing.
• Olive oil (1 tablespoon, for dressing): Adds a touch of richness and helps everything blend smoothly.
• Garlic (1 clove, minced): Heightens the flavor of the creamy dressing.
• Honey (1 teaspoon): Just a hint of sweetness to balance the tang and spice.
• Salt and pepper (to taste, for dressing): To perfectly round out your creamy cilantro lime dressing.
• Water (1–2 tablespoons, as needed): Thin the dressing to your preferred consistency for drizzling.

How to Make Steak Fajita Salad with Creamy Cilantro Lime Dressing

Step 1: Season and Marinate the Steak

Start by mixing chili powder, cumin, garlic powder, smoked paprika, salt, and pepper in a small bowl. Generously rub this spice mix onto both sides of the flank steak—using your hands lets you really press those flavors in. This step is key, as it infuses the meat with bold, savory aromas that set the stage for the rest of the salad.

Step 2: Cook the Steak

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned steak and let it sear, undisturbed, for about 4–5 minutes per side (adjust if you prefer more or less doneness). The idea is to develop a gorgeous crust that seals in all the juices. After cooking, set the steak aside and let it rest—this makes for the most tender, juicy slices.

Step 3: Sauté the Veggies

In the same pan, toss in your sliced red and yellow bell peppers plus the half-red onion. Sauté them for 4–5 minutes, just until they’ve softened but still have some crunch. This quick sauté draws out their sweetness while keeping their colors beautifully vibrant—exactly what you want in a Steak Fajita Salad with Creamy Cilantro Lime Dressing.

Step 4: Make the Creamy Cilantro Lime Dressing

Whisk together sour cream or Greek yogurt, chopped cilantro, lime juice, olive oil, minced garlic, honey, salt, and pepper in a small bowl. Add water as needed to thin the mixture until it’s pourable yet luxuriously creamy. The aroma alone is enough to make your mouth water—it’s zesty, herby, and downright irresistible.

Step 5: Slice the Steak

Once the steak has rested for a few minutes, use a sharp knife to slice it thinly, cutting against the grain for maximum tenderness. Those thin strips will make every forkful satisfying and easy to eat with the salad.

Step 6: Assemble the Salad

Spread the chopped romaine lettuce in a large salad bowl or divide it among individual plates. Layer on the sautéed veggies, followed by cherry tomatoes and creamy avocado slices. Drape the juicy steak strips over the top, then sprinkle with crumbled cotija or feta cheese for a salty contrast. Finally, drizzle generously with the creamy cilantro lime dressing. This is where your Steak Fajita Salad with Creamy Cilantro Lime Dressing truly comes to life!

How to Serve Steak Fajita Salad with Creamy Cilantro Lime Dressing

Garnishes

Finish this showstopper by topping with extra chopped cilantro, a squeeze of fresh lime, and maybe a dash of flaky sea salt. If you love a little heat, scatter over some thinly sliced jalapeños. These small finishing touches add color and bring the entire Steak Fajita Salad with Creamy Cilantro Lime Dressing together for a truly craveable experience.

Side Dishes

While the salad is hearty enough to shine on its own, it pairs beautifully with warm corn tortillas, a side of Mexican rice, or crispy tortilla chips for scooping. If you want something extra refreshing, try a watermelon or mango salad alongside to double down on those summer vibes.

Creative Ways to Present

To impress your guests, arrange everything on a beautiful platter, letting each topping shine in sections before tossing at the table. For lunch prep, layer the ingredients in mason jars with dressing on the bottom so the greens stay crisp. This Steak Fajita Salad with Creamy Cilantro Lime Dressing is also fantastic as a build-your-own salad bar—perfect for parties or family gatherings!

Make Ahead and Storage

Storing Leftovers

To keep everything fresh, store leftover steak, veggies, and dressing separately in airtight containers in the fridge. The greens and toppings will stay vibrant for a couple of days, and separating the components prevents soggy lettuce.

Freezing

While fresh is best, you can freeze the cooked steak (sliced or whole) for up to two months. Simply wrap it tightly and thaw overnight in the fridge. Avoid freezing the salad greens and dressing, as their textures will suffer after thawing.

Reheating

Warm the steak and sautéed veggies gently in a skillet or in the microwave before assembling leftover salads. Bring the dressing to room temperature if it’s thickened in the fridge, and give it a quick whisk. The fresh toppings can be added cold for that essential crunch.

FAQs

Can I substitute chicken or shrimp for the steak?

Absolutely! This recipe is incredibly versatile. Simply follow the same seasoning and cooking method for chicken breasts or thighs, or sear shrimp quickly on each side. Both options pair just as wonderfully with the creamy cilantro lime dressing.

What can I use instead of cotija cheese?

If cotija isn’t available, feta is a great substitute and adds a similar tangy, salty note. Queso fresco and even shredded Monterey Jack work nicely, so feel free to use your favorite cheese or what you already have on hand.

Is the dressing spicy?

Not inherently! The creamy cilantro lime dressing is zesty and herby, not hot. If you want a bit of a kick, you can always add a pinch of cayenne or minced jalapeño to suit your spice preference.

How can I make this dairy-free?

Swap out the sour cream or Greek yogurt in the dressing for a dairy-free alternative like coconut yogurt or a cashew-based sour cream. Choose a vegan cheese or simply omit the cheese for a dairy-free Steak Fajita Salad with Creamy Cilantro Lime Dressing that’s still bursting with flavor.

Can I prep this salad in advance for meal prep?

Definitely! Store the steak, veggies, greens, and dressing separately in containers, then assemble just before serving. The dressing keeps well in the fridge for up to four days, making this salad a meal-prep winner.

Final Thoughts

If you’re searching for a dinner that brings freshness, boldness, and real joy to your table, give this Steak Fajita Salad with Creamy Cilantro Lime Dressing a try. It’s easy, customizable, and sure to become a favorite—just wait until you take that first zesty, savory bite!

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