Grilled Fajita Steak Salad with Avocado Cilantro Dressing

Grilled Fajita Steak Salad with Avocado Cilantro Dressing makes delicious and healthy dinner for any night of the week! Spicy marinated flank steak on a bed of greens and loaded with the perfect sauce; it’s sure to be a hit around the dinner table!

Mexican food, I feel like it’s been awhile. I’ve been busy making so many Asian dishes that I have neglected my first love. Not this week! Cinco De Mayo is just around the corner, and trust me, you’ll want this bowl of deliciousness. I’ve called this a salad, but really, it’s a fajita bowl that is packed with everything delicious: grilled peppers and onions, delicious flank steak, avocado, cilantro, tomatoes, pepitas, and then the perfect dressing.

I have a thing with flank steak on the grill. It’s actually my favorite meat to grill. I find that with the perfect marinade, it’s the BEST. With spring in the air, and our grill being back to full time use, flank steak has been a regular weekly purchase. And since I’ve been craving my favorite avocado dressing, I knew I wanted these two together.

I LOVE this super simple dressing, sauce, dip, whatever you want to call it! It’s creamy, tangy, and has this crunchy texture from the pepitas. It is awesome and makes a perfect addition to anything spicy. Which by the way, this flank steak is not spicy. Just full of spice. And yummy flavor.

A few things about this salad: It’s best to marinate the steak for at least 24 hours. This really helps to make the flavors meld and season the meat. You can easily adjust any of the toppings. We grilled poblano peppers, bell peppers, and onion. But feel free to add in your favorites! My kids loved their’s wrapped up in a tortilla, and with cheese. I promise the whole family will enjoy it!

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Grilled Fajita Steak Salad with Avocado Cilantro Dressing

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 -6 servings

Author Amy Rains

4.84 from 6 votes

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Ingredients

• For the steak:
• 2 lb flank steak
• 1.5 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tsp chipotle powder
• 1/4 cup lime juice
• 3 tbsp apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup coconut aminos or GF Tamari soy sauce
• For the salad:
• 6 cups loose greens I use arugula and spinach
• 2 poblano peppers
• 1 red bell pepper
• 1 medium white onion
• 1/2 pepitas pumpkin seeds
• chopped fresh tomatoes
• For the dressing:
• 1 avocado
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic
• 1/4 cup lime juice
• 1 tsp salt
• 2 tbsp apple cider vinegar
• 1/2 cup olive oil
• 1 tsp ground cumin
• 1/4 pepitas
• 1/2 cup water

Instructions

1. The day before, make the marinade for the steak. Mix together spices. In a separate bowl, whisk together lime juice, vinegar, oil, and coconut aminos (or soy sauce). Add spices to create a sauce. Place steak in large dish or ziploc bag, and pour marinade over the steak. Marinate for at least 24 hours for best results.
2. The next day, heat up your grill. Grill steak for 5-10 minutes per side depending on thickness and preference for doneness. Brush peppers and onions with oil, and grill 5 minutes per side.
3. While steak and vegetables are grilling, prepare your salad dressing. Place all ingredients into a food processor or blender. Pulse until smooth adding additional water if needed.
4. Prepare your salad. Line individual bowls or one large bowl with greens. Top with vegetables, steak, tomatoes, steak, extra pepitas, and dressing. Toss to combine.