If you’re celebrating Cinco de Mayo (or not) and want an option that is still full of flavor but won’t sabotage your diet, here’s a salad for you. If you’re cutting out red meat, use chicken instead. It is just as good. Or nix the salad completely and make fajitas, tacos, or quesadillas. Next on my list is adding this to queso. I love that this doesn’t just limit me to one thing. When I make this, I serve the steak and veggies over rice for my little human and let him eat his salad drenched in ranch.
Steak Fajita Salad with Chili Lime Dressing
Steak
- 1.5 lbs Skirt Steak
- 2 tablespoons Cilantro paste
- 3 Garlic cloves (finely chopped)
- Salt (to taste)
- 1 tablespoon Chili Powder
Salad Base
- 16 oz Spring mix
- 2 Avocados sliced
- 1 Red onion (sliced)
- 2 Bell peppers (sliced)
- Salt (to taste)
- 1 teaspoon Chili powder
Dressing
- 3 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Chili powder
- Red pepper flakes (to taste)
- Salt (to taste)
Steak
Mix together your cilantro paste, garlic, chili powder and salt. Spread on both sides of your steak.
Heat a large pan to high heat and coat the pan with olive oil. Cook your steak on each side for 4 minutes. Remove from the heat and let rest at least 10 minutes before slicing.
Salad Base
Wipe your pan clean. Season your onions and bell peppers with salt and chili powder. Saute for about 5 minutes. Set aside and cool before adding to your salad.
To your spring mix, add the avocado, peppers & onions, and sliced steak. Mix up your dressing, drizzle on top, and enjoy!
I cook my steak medium-rare to medium. Adjust the cooking time depending on the doneness you prefer.