Grilled Fajita Steak Bowls with Avocado Cilantro Dressing
You'll love these amazingly flavorful fajita steak bowls that are loaded with flavor! Top with Avocado cilantro dressing and some of your favorite toppings for a delicious dinner.
Servings: 4 -6 servings
Ingredients
For the steak:
- 2 lbs flank steak
- 1.5 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1/4 cup lime juice
- 3 tbsp apple cider vinegar
- 1/2 cup olive oil or avocado oil
- 1/4 cup coconut aminos or GF Tamari soy sauce
For the Bowls:
- 6 cups loose greens, I use arugula
- 1 green bell peppers
- 1 red bell pepper
- 1 medium white onion
- chopped fresh tomatoes
- 1/2 pepitas (pumpkin seeds), for garnish
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
- 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.
- The next day, heat up your grill. Grill steak for 5-8 minutes per side depending on thickness and preference for doneness. Brush peppers and onions with oil, and grill 5 minutes per side.
- 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.
- Prepare your bowls. Line individual bowls or one large bowl with greens. Top with vegetables, steak, tomatoes, steak, extra pepitas, and dressing. Toss to combine.