Steak Fajita Salad with Cilantro Lime Dressing | Tastes Better From Scratch
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5 from 1 vote

Steak Fajita Salad with Cilantro Lime Dressing

Steak Fajita Salad with Cilantro Lime Dressing is marinated and grilled flank steak served over a large salad with grilled onions and peppers. 
Prep Time15 mins
Cook Time15 mins
Refrigerate2 hrs
Total Time30 mins
Course: Main Course, Salad
Cuisine: American
Servings: 6
Calories: 441kcal
Author: Lauren Allen


For the Steak:

  • 2 pounds flank steak
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup oil (vegetable or canola)
  • juice from 1 lime
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 2 cloves garlic , minced
  • salt and freshly ground black pepper
  • crushed red pepper flakes , to taste, if desired

For the Salad:

  • 3 large romaine hearts , chopped
  • 3 bell peppers , various colors, seeded, sliced
  • 1 sweet onion , sliced thin
  • 1-2 avocados , peeled, seeded and sliced

Cilantro Lime Dressing dressing:

  • 1 cup fresh cilantro , stems removed
  • 1/2 cup plain Greek yogurt
  • 2 Tablespoons mayonnaise
  • 2 cloves garlic , minced
  • 1/4 cup olive oil
  • 2 Tablespoons lime juice , about 1 lime
  • dash salt


For the Steak:

  • Combine soy sauce, canola oil, lime juice, cumin, chili powder, garlic, salt and pepper and crushed red pepper flakes in a medium bowl and whisk to combine. 
  • Place steak in a large ziplock bag and pour the marinade on top. Seal bag, squeezing out as much air as possible. 
  • Lay flat in the refrigerator and marinate for at least 2 hours, turning every couple of hours, or overnight.
  • Make the dressing by combining all ingredients in a blender or food processor and blending until smooth. 
  • Refrigerate for at least 10 minutes before serving. (Dressing can be made several days in advance).
  • Remove steak from marinade and discard marinade.
  • Allow steak to rest while you heat your over medium heat. Lightly oil the grill and cook the steak for 3-4 minutes on each side, flipping only once, until medium rare. 
  • Remove to a plate and allow to rest while you prepare the salad.
  • Add 1 tablespoon olive oil to a large skillet or grill pan over high heat. 
  • Add the chopped bell peppers and onions. Season with salt and pepper and cook for 2-3 minutes, tossing, until slightly charred.
  • Place the chopped lettuce in a large bowl. 
  • Place sliced avocado and grilled peppers and onions on top. 
  • Slice the flank steak into very thin slices and place on top of the salad. 
  • Drizzle with cilantro lime dressing. Serve immediately. 


Calories: 441kcal | Carbohydrates: 11g | Protein: 36g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 680mg | Potassium: 774mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2105IU | Vitamin C: 80.8mg | Calcium: 80mg | Iron: 3.3mg