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Fajita Steak Salad with Avocado Cilantro Dressing

This Fajita Steak Salad with Cilantro Avocado Dressing is made with flank steak, a coffee marinade, and grilled peppers and corn.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Fajita Steak Salad
Servings: 2 Steak Fajita Salads
Author: Michelle

Ingredients

Coffee Marinade

  • 1/3 cup coffee, brewed
  • 1/2 tsp Nielsen-Massey Pure Coffee Extract
  • 1/2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1/4 cup cilantro, leaves and stems
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp red pepper
  • 1/2 tsp salt

Steak

  • 1-1 1/2 lbs steak (flank, top round, sirloin, etc)

Avocado Cilantro Dressing

  • 1/2 cup cilantro (leaves and stems)
  • 1 whole avocado
  • 1/3 cup sour cream
  • 1 Tbsp lime juice
  • 1 Tbsp olive oil
  • 1/4 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/4-1/2 tsp salt (depends upon taste preference)
  • 1/4-1/2 cup water

Corn and Peppers

  • 2 cups mixed bell peppers, thinly sliced (red, green, yellow, and/or orange)
  • 1 cup roasted corn (frozen is fine)
  • 3/4 cup onion, thinly sliced
  • 1-2 Tbsp olive oil

Salad

  • Romaine lettuce or mixed greens
  • 1 large tomato, cut into slices
  • 1/3 cup cotija cheese, crumbled

Instructions

Coffee Marinade

  • In a jar with a lid, mix all marinade ingredients together (except cilantro). Shake well.
  • Place steak in a large ziplock bag, and pour marinade over the steak. Add in the cilantro. Seal the bag, and place steak in the fridge for 30 minutes.

Avocado Cilantro Dressing

  • Place avocado, cilantro, sour cream, lime juice, olive oil, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in a food processor, and 1/4 cup of water. Blend the ingredients together, until combined.
  • If the dressing is too thick, drizzle in the remaining 1/4 cup of water, 1 Tbsp at a time, until you reach your desired consistency.
  • Salt to taste (I used 1/2 tsp of salt, but you could use more or less depending upon preference).

Corn and Peppers

  • Over medium-high heat, cook corn, bell peppers, onions, and olive oil, until cooked (to your liking--I like mine soft with a bit of black on each side).

Steak

  • In a skillet or grill pan, heat 1 Tbsp of olive oil. Remove steak from marinade and pat the steak dry. Cook steak, about 3-4 minutes per side, or until steak reaches your desired doneness.
  • Allow steak to rest, and then cut steak into slices.

Salad

  • Assemble the salad (this recipe makes 2 good-sized salads) with peppers and onions, steak, tomatoes, and dressing. Sprinkle with cotija cheese (or any cheese of your liking).
  • Enjoy!