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
Scale
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.
