The Fajita Steak Salad with Cilantro Lime Dressing Recipe is a vibrant and satisfying dish that perfectly balances bold, smoky steak flavors with a refreshing, creamy cilantro lime dressing. This salad brings together tender grilled flank steak, charred sweet corn, seasoned black beans, and crisp romaine, making it a colorful, nutritious meal that feels indulgent without any fuss. It’s a fantastic way to enjoy all the zest and spice of fajitas in a fresh, lighter format that’s perfect for a casual dinner or a standout lunch.
Ingredients You’ll Need
Every ingredient in this Fajita Steak Salad with Cilantro Lime Dressing Recipe plays a crucial role, from the spices that build flavor to the fresh produce that adds texture and brightness. Gather these simple yet essential items to create a dish bursting with bold taste and delightful crunch.
- Taco seasoning: Adds authentic fajita spice and warmth, bringing the steak’s flavor to life.
- Avocado oil: A healthy fat that’s perfect for marinating, grilling, and dressing to keep everything moist and flavorful.
- Soy sauce or tamari sauce: Provides umami depth and saltiness to the steak marinade.
- Worcestershire sauce: Enhances savory notes and gives a subtle complexity to the steak.
- Brown sugar: Balances the spices with a touch of sweetness for the marinade.
- Lime juice: Adds bright acidity both in the marinade and dressing to lift the entire dish.
- Flank steak (1 ¼ pounds): The star protein that grills beautifully and slices thin for perfect salad bites.
- Chopped cilantro: Fresh and aromatic, it’s essential for the signature dressing flavor.
- Honey: A gentle sweetness that rounds out the dressing’s tangy notes.
- Garlic clove (minced): Gives a subtle pungency and depth to the dressing.
- Salt and black pepper: Simple seasoning that enhances all the dish’s components.
- Plain Greek yogurt (full-fat): Creates a creamy, tangy base for the cilantro lime dressing.
- Mayonnaise: Adds richness and smooth texture to the dressing.
- Romaine lettuce (4-5 cups, chopped): Crisp and sturdy greens that hold up well under the hearty toppings.
- Corn (4 ears, husked): Grilled to smoky sweetness and cut off the cob for texture and color.
- Black beans (1 cup, drained and rinsed): Seasoned and hearty, they add protein and earthiness to the salad.
- Cherry tomatoes (1 pint, halved): Juicy bursts of freshness and vibrant color.
- Avocados (2 small, sliced): Creamy and buttery, perfectly complement the spicy elements.
- Red onion (½, thinly sliced): Sharpness that contrasts the rich steak and creamy dressing.
- Cotija cheese (¼ cup, crumbled): A salty, crumbly finish that ties everything together.
- Fresh cilantro (for garnish): Adds a final burst of green freshness and aroma.
How to Make Fajita Steak Salad with Cilantro Lime Dressing Recipe
Step 1: Marinate the Steak
Start by whisking together the taco seasoning, avocado oil, soy sauce, Worcestershire sauce, brown sugar, and lime juice in a large bowl. This marinade is the secret to infusing the flank steak with bold flavors. Add your flank steak and turn it several times to coat evenly. Cover and refrigerate for at least 30 minutes so those seasoning oils really soak in and tenderize the meat perfectly.
Step 2: Make the Cilantro Lime Dressing
While the steak marinates, combine the chopped cilantro, avocado oil, lime juice, honey, garlic, and salt in a blender or food processor. Pulse until the cilantro is finely chopped and fragrant. Add the Greek yogurt and mayonnaise, then blend until creamy and smooth. The dressing should be bright, tangy, and creamy—just the right balance to tie this salad together. If it’s too thick, add water one tablespoon at a time to reach your preferred consistency. Chill until ready.
Step 3: Grill the Corn and Prepare Black Beans
Preheat your grill to medium-high. Brush the husked corn with avocado oil, then season with salt and pepper. Grill it until lightly charred and tender, about 10 to 12 minutes, turning occasionally. Let it cool, then cut the kernels off the cob—these grilled kernels add a sweet, smoky pop in every bite. For the black beans, toss them with taco seasoning and salt to lend a spicy, savory punch that complements the salad’s other flavors.
Step 4: Grill the Steak
Raise the grill to high heat and remove the steak from the marinade, letting the excess drip off. Grill the steak for 4 to 5 minutes per side to achieve that perfect medium-rare, or cook it according to your preference. Use a meat thermometer for accuracy; 145°F (63°C) is ideal for juicy tenderness. Once cooked, let the steak rest for 5 to 10 minutes before slicing thinly against the grain. Resting preserves juices and ensures each slice is tender.
Step 5: Assemble the Salad
In a large bowl or platter, layer your chopped romaine lettuce as the fresh foundation. Add the grilled corn kernels, seasoned black beans, halved cherry tomatoes, sliced avocado, and thinly sliced red onion. Neatly arrange the sliced steak on top. Sprinkle with cotija cheese and garnish with fresh cilantro for a burst of color and flavor. Drizzle generously with the creamy cilantro lime dressing just before serving, and toss lightly to combine the vibrant ingredients.
How to Serve Fajita Steak Salad with Cilantro Lime Dressing Recipe
Garnishes
Fresh cilantro leaves and crumbled cotija cheese are the perfect garnishes to enhance this salad’s bright, bold flavors. Adding a wedge of lime on the side encourages guests to squeeze extra citrus zest on top if desired. Thin slices of jalapeño or a sprinkle of smoked paprika can also add an exciting kick for those who love heat.
Side Dishes
This salad shines on its own as a satisfying meal, but you can round it out with warm tortillas for a fajita experience or a side of cilantro-lime rice for extra heartiness. A crunchy tortilla chip accompaniment or a simple black bean salsa brings additional textures and balances the creaminess of the dressing.
Creative Ways to Present
For a fun twist, serve the salad components separately for a fajita “build-your-own” station, letting friends and family customize their plates. Alternatively, present the salad layered in clear glass bowls or mason jars for a stunning colorful presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, keep the steak slices and dressing separate from the greens and veggies to prevent sogginess. Store each in airtight containers in the refrigerator. The grilled corn and seasoned beans can be refrigerated alongside. This way, everything stays fresh and tasty for up to 2 days.
Freezing
While the steak and black beans freeze well on their own, the fresh salad and dressing do not. For best quality, freeze leftover grilled steak slices and black beans in meal-sized portions. Thaw overnight in the fridge and reheat gently before assembling a fresh salad with crisp greens.
Reheating
To reheat steak slices, wrap them in foil and warm in a low oven or skillet over medium heat just until heated through. Avoid overheating to keep the meat juicy and tender. Reheated grilled corn and beans can be warmed in the microwave or on the stovetop. Then toss everything fresh with chilled salad greens and dressing for the best flavor.
FAQs
Can I use a different cut of steak?
Absolutely! Flank steak is preferred for its texture and flavor, but skirt steak or sirloin work well too. Just adjust grilling time depending on thickness to keep it tender.
Is there a vegetarian version of this salad?
Yes! Swap the steak for grilled portobello mushrooms or marinated tofu for a delicious vegetarian twist. The cilantro lime dressing remains just as vibrant and delicious.
How long can I marinate the steak?
Marinate the steak for at least 30 minutes and up to 2 hours. Longer marinating can intensify the flavor but avoid exceeding 4 hours to prevent the meat from becoming mushy.
Can I make the dressing ahead of time?
Definitely! The cilantro lime dressing keeps well in the fridge for up to 3 days. Just give it a good stir before drizzling over your salad for that fresh, creamy zip.
What if I don’t have a grill?
No problem! You can cook the steak and corn on a grill pan or skillet indoors. Just watch the heat carefully to get that nice sear and char without overcooking.
Final Thoughts
This Fajita Steak Salad with Cilantro Lime Dressing Recipe is truly a weeknight hero that combines bold southwestern flavors with fresh, nutritious ingredients. It’s straightforward to prepare but feels special enough for guests or a satisfying family meal. Once you try it, you’ll find yourself coming back to this recipe again and again for a flavorful, colorful dish that’s bursting with personality and freshness. Give it a go and enjoy every vibrant bite!
Print
Fajita Steak Salad with Cilantro Lime Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Description
This vibrant Fajita Steak Salad with Cilantro Lime Dressing combines juicy grilled flank steak marinated in bold taco spices with a fresh, creamy cilantro lime dressing. Grilled corn, black beans, ripe avocados, and crisp romaine lettuce create a colorful, flavorful salad that’s perfect for a satisfying lunch or dinner. The dish offers a delightful balance of smoky, tangy, and savory notes, enhanced by a zesty dressing and topped with crumbly cotija cheese and fresh cilantro.
Ingredients
Steak Marinade
- 2 tablespoons taco seasoning
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce or tamari sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon lime juice (from 1 lime)
- 1 ¼ pounds flank steak (less than 1 inch thick)
Cilantro Lime Dressing
- 1 cup 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 (5.3-ounce) full-fat plain Greek yogurt
- ¼ cup mayonnaise
Salad
- 4–5 cups chopped romaine lettuce
- 4 ears corn (husked)
- 2 tablespoons avocado oil (for corn)
- 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
- Marinate the Steak: In a large bowl, whisk taco seasoning, avocado oil, soy sauce, Worcestershire sauce, brown sugar, and lime juice. Add flank steak, turning to coat well. Cover and refrigerate for 30 minutes to 2 hours.
- Make the Dressing: In a blender or food processor, combine cilantro, avocado oil, lime juice, honey, garlic, and salt. Pulse 10-15 times until cilantro is finely chopped. Add Greek yogurt and mayonnaise, blend until smooth. Add water 1 tablespoon at a time if too thick. Refrigerate until use.
- Season the Corn: Preheat grill to medium-high. Brush husked corn with avocado oil, season with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Grill the Corn: Grill corn, turning occasionally, until lightly charred and tender, about 10–12 minutes. Let cool slightly, cut kernels off cob, set aside.
- Season the Black Beans: In a bowl, toss black beans with taco seasoning and ½ teaspoon salt. Set aside.
- Preheat the Grill for Steak: Heat grill to high. Remove steak from marinade, let excess drip off, discard marinade.
- Grill the Steak: Grill steak 4–5 minutes per side for medium-rare or to desired doneness; internal temperature should reach 145°F (63°C).
- Slice the Steak: Transfer steak to cutting board, rest 5–10 minutes, then slice thinly against the grain.
- Assemble the Salad: On a large platter, layer romaine lettuce, grilled corn kernels, seasoned black beans, cherry tomatoes, avocado slices, and red onion. Top with sliced steak, sprinkle cotija cheese and fresh cilantro. Drizzle with cilantro lime dressing and toss before serving.
Notes
- Marinating the steak longer (up to 2 hours) intensifies flavor but avoid over-marinating to prevent meat from becoming mushy.
- Use a meat thermometer to ensure steak is cooked safely and to your preference.
- The cilantro lime dressing can be made ahead and refrigerated for up to 2 days.
- If you don’t have a grill, the steak and corn can be cooked on a grill pan or broiled in the oven.
- Adjust salt in the dressing and salad according to taste preferences.
