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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

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.