Steak Fajita Salad With Cilantro-Lime Dressing

It’s a salad-y spin on the Tex-Mex classic!

Prep Time: Total Time: Servings:

50 mins 2 hrs 50 mins 4

Layers of flavor come together seamlessly in this hearty salad recipe. A savory marinade with a subtle kick infuses steak with notes of cumin, chili powder, and lime for brightness. Adobo sauce from a can of chipotle chiles more than pulls its weight in the marinade, lending smokiness and heat. The salad is further enhanced by cooking the onion and pepper mixture in a cast-iron skillet until charred for a smoky sweetness that can only be beat by the charred crust that forms on the steak as it cooks. A cilantro-lime crema dressing ties everything together, balanced by crisp romaine, buttery avocado, and crunchy tortilla chips.

Tip:

No Mexican crema? No problem. Mix sour cream with a bit of water until it’s drizzly.

Ingredients

• 2 Tbsp. adobo sauce (from one 7-oz. can chipotle chiles in adobo sauce)

• 1 1/2 tsp. chili powder

• 1 tsp. ground cumin

• 3 garlic cloves, peeled and smashed

• 1/2 cup fresh lime juice (from 4–6 limes), divided

• 2 3/4 tsp. kosher salt, divided

• 3 tsp. agave nectar or honey, divided

• 1 1-lb. skirt steak

• 5 Tbsp. extra-virgin olive oil, divided

• 2 medium bell peppers (not green), thinly sliced (3 cups)

• 1 medium white onion, thinly sliced (about 2 cups)

• 1/2 cup crema Mexicana, such as Tropical brand

• 2 Tbsp. finely chopped fresh cilantro, plus more for garnish

• 3 medium romaine lettuce hearts (5 oz. each), chopped (about 6 cups)

• 1 medium avocado, sliced

• 2 cups lightly crushed tortilla chips

• 2 oz. queso fresco, such as Tropical brand, crumbled (1/2 cup)

Directions

Marinate steak:

Whisk together adobo sauce, chili powder, cumin, garlic, 1/4 cup lime juice, 1 tsp. salt, and 1 tsp. agave nectar in a small bowl. Place steak in a shallow dish or zip-top plastic bag; pour marinade over steak, turning to coat. Cover and refrigerate 2 to 12 hours.

Char onions and peppers:

Heat a large heavy skillet over medium; add 1 Tbsp. oil. Add bell peppers, onion, and 1/2 tsp. salt; cook, stirring occasionally, until softened and charred in spots, 12 to 14 minutes. Transfer to a heatproof bowl; set skillet aside.

Cook steak:

Remove steak from marinade, letting excess drip off; discard marinade. Pat steak dry, and sprinkle evenly with 1/2 tsp. salt. Heat 2 Tbsp. oil in reserved skillet over medium-high. Add steak; cook until deeply charred and an instant-read thermometer inserted into thickest portion registers 130°F (medium-rare), 3 to 4 minutes per side, or until desired degree of doneness. Transfer to a cutting board, and let rest.

Make dressing:

Whisk together crema, cilantro, and remaining 1/4 cup lime juice, 2 Tbsp. oil, 2 tsp. agave nectar, and 3/4 tsp. salt in a small bowl.

Toss lettuce and dressing:

Place romaine in a large bowl. Add 1/4 cup cilantro-lime dressing; toss to coat.

Slice steak and assemble salads:

Slice steak thinly against the grain. Transfer romaine to individual plates or a serving platter. Top with steak, pepper mixture, avocado, and tortilla chips. Drizzle with remaining dressing. Garnish with queso fresco.

Make Ahead and Storage

Steak with marinade can be stored in a zip-top bag in the refrigerator overnight. If planning for leftovers, store leftovers in separate airtight containers (steak, salad, dressing) in the refrigerator for up to 2 days. The crema-based dressing can be made up to 3 days ahead.

Nutrition Facts (per serving)

952	Calories
65g	Fat
59g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 952
% Daily Value *
Total Carbohydrate 59g	21%
Dietary Fiber 18g	65%
Total Sugars 18g
Protein 42g	84%
Total Fat 65g	84%
Saturated Fat 19g	93%
Cholesterol 103mg	34%
Vitamin C 185mg	206%
Sodium 1381mg	60%
Calcium 312mg	24%
Iron 9mg	49%
Potassium 2264mg	48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.