Grilled Steak Fajita Salad with Creamy Cilantro Dressing

This Texan has a soft spot for Tex‑Mex, and fajitas are near the top of favorite meals. They deliver bold, bright flavors — and when you leave out the tortillas, sour cream and shredded cheese, they can be a relatively light, satisfying option. This Steak Fajita Salad with Creamy‑Cilantro Dressing captures everything I love about steak fajitas while turning the dish into a hearty, nourishing salad perfect for weeknight dinners.

For anyone following a program like Whole30 or simply trying to cut back on dairy and refined carbs, this salad is an excellent way to enjoy fajita flavor without the usual accompaniments. The creamy cilantro‑lime dressing replaces the richness of sour cream and cheese with an emulsified, tangy dressing built on a whole egg and oil that creates a smooth, mayo‑like texture. Paired with marinated, seared steak and sautéed peppers and onions, the salad is both satisfying and full of fresh, bright accents.

Make this on a busy weeknight by prepping the dressing and slicing the steak ahead of time. The dressing keeps well in the refrigerator for several days, and the steak can be marinated and stored until you’re ready to cook. Serve the salad with extra lime wedges and chopped cilantro if you like a more vivid citrus finish.

Steak Fajita Salad with Creamy-Cilantro Dressing

Ingredients

For the Creamy Cilantro‑Lime Dressing

• 1 egg (room temperature)
• 1 cup safflower seed oil (or other neutral oil)
• 2 cloves garlic
• Zest of 1/2 lime
• Juice of 2 limes (about 2 tbsp)
• 2 tbsp apple cider vinegar
• 1/2 cup cilantro leaves, loosely packed
• Salt and pepper, to taste

For the Steak

• 1 lb flap, flank, or skirt steak
• 1 tbsp avocado oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1/8 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt

For the Veggies

• 2 bell peppers (any color), seeds and core removed, thinly sliced
• 1 small white onion, thinly sliced
• Salt and pepper, to taste
• 2 tbsp avocado oil for sautéing

For the Salad

• 1 head bibb lettuce, torn into bite‑sized pieces
• 1 avocado, sliced
• 1 lime, optional, cut into wedges for serving

Instructions

Make the Creamy Cilantro‑Lime Dressing

1. Fill a small cup or bowl with hot water and place the uncracked egg in it for 2–3 minutes to bring the egg closer to room temperature. This helps the emulsification process.
2. Crack the egg into a blender or food processor with 1/4 cup of the safflower oil. Blend briefly until combined.
3. With the blender or processor running, very slowly stream in the remaining 3/4 cup of oil. Pour as slowly as possible to allow the mixture to emulsify and thicken — the finished texture should resemble mayonnaise.
4. Add lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper to taste. Blend until smooth. Refrigerate until ready to use.

Prepare the Steak

1. Using a sharp knife, slice the steak against the grain into thin strips. If the meat is difficult to slice, freeze for 10–15 minutes to firm it up slightly, then slice.
2. Place the sliced steak in a bowl or zip‑top bag. Add 1 tbsp avocado oil and the spices (cumin, chili powder, oregano, cayenne, and salt). Toss to coat and let marinate at room temperature for 15–30 minutes.
3. Meanwhile, toss the sliced bell peppers and onions with 2 tbsp avocado oil and season with salt and pepper. Set aside.
4. Heat a large skillet (cast iron preferred) over medium‑high heat until very hot. Add the steak in a single layer when possible and sear without moving it for a couple minutes to develop a golden crust. Toss and continue to sear until browned and cooked through, about 8–10 minutes total depending on thickness.
5. Transfer the cooked steak to a bowl, tent with foil and allow it to rest for a few minutes.
6. In the same skillet, add the peppers and onions along with any juices left from the steak. Sauté until the vegetables are tender and slightly caramelized, about 6–8 minutes, scraping up the brown bits for extra flavor.

Assemble the Salad

1. Divide torn bibb lettuce among four bowls.
2. Top with sliced avocado, the rested steak, and sautéed peppers and onions.
3. Drizzle generously with the creamy cilantro‑lime dressing. Garnish with additional chopped cilantro and lime wedges, if desired. Serve warm or at room temperature.

Nutrition (approximate per serving)

Additional Info