STEAK FAJITA SALAD WITH CILANTRO AVOCADO DRESSING

Well, it's the thick of winter, and here I am wishing for warmer temperatures and sunny days, even if a polar vortex is reportedly headed our way. But guess what? Ignoring that, let's prepare a steak fajita salad with cilantro avocado dressing as if summer never ended!

I enjoy a tasty steak salad. Make a dressing in a flash in the blender, marinade the steak, and then let it sit for a while. When the steak is done, cook it for less than 10 minutes, combine with the greens, and presto! A deliciously flavorful, quick and simple dinner salad.

As a side note, my sister, the family's resident steak expert, adored this recipe! claimed that the marinade was, and I quote, "on point". Thus, you should probably give it a shot.

STEAK FAJITA SALAD WITH CILANTRO AVOCADO DRESSING INGREDIENTS

FOR THE STEAK

• 1 lb skirt steak (flank steak works well as an alternative)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lime
• 2 garlic cloves, minced
• ¼ cup cilantro leaves and stems, minced
• ½ teaspoon ground cumin
• ½ teaspoon red chili powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper

FOR THE SALAD

• ½ red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 3 - 4 cups romain lettuce, roughly chopped
• 3 -4 cups mixed spring greens
• Fresh cilantro, roughly chopped and lime slices for garnish
• Extra virgin olive oil, for sautéing

FOR THE DRESSING

• 1 cup fresh cilantro leaves and steams
• ¼ cup plain yogurt
• 1 ripe avocado
• 1 ½ tablespoons lime juice
• 1 teaspoon white wine vinegar
• 1 teaspoon garlic, minced (1 clove is fine)
• ¼ teaspoon salt (more as desired)
• Pinch of fresh ground black pepper
• ¼ cup water

INSTRUCTIONS

MARINER THE STEAK.

1. In a gallon-sized Ziploc bag, combine the skirt steak and all the marinade ingredients. Shake the meat ferociously to coat it.
2. (Make sure to marinate flank steak for at least 2 hours as it is a tougher meat than skirt steak.) Chill for at least 1 hour and up to 4 hours.

COOK STEAK AND VEGGIES

1. In a big skillet, heat 2 tablespoons of olive oil on medium-high. If using flank steak, fry an additional minute or two on each side because it is often thicker than skirt steak. Add the marinated steak and cook for 4 minutes on each side for medium rare or until desired doneness. Reduce heat to medium if steak is burning. Remove from heat and let stand in a foil tent for ten minutes.
2. Scrape off and get rid of any charred residue from the pan's bottom while the steak is resting. Sliced onion and bell pepper, along with an additional tablespoon of olive oil, should be cooked for 6 to 8 minutes over medium-high heat until considerably softened. Remove off the heat and leave in a warm place.
3. Slice the steak thinly against the grain when it has rested for the desired tenderness.

ASSEMBLE THE SALAD

1. In a food processor or blender, combine all the salad dressing ingredients and pulse several times to combine. If you want to thin out the dressing, add extra water as needed. After adding water, taste the food and adjust the seasonings as necessary.
2. Combine mixed greens, romaine lettuce, tomatoes, cooked bell pepper, and onion in a big bowl with half the dressing.
3. Salad should be topped with sliced steak. Apply the remaining dressing to the steak and salad, then top with any desired amount of fresh cilantro. Serve right away.