Flank Steak Fajita Salad

5 from 1 vote

Flank Steak Fajita Salad is another Tex-Mex creation, combining a perfectly cooked flank steak with all the flavors I love most, and topped with my delicious Creamy Avocado Dressing. You will want to eat this for days on end!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Dish

Cuisine: Mexican

Keyword: flank steak fajita salad

Servings: servings

Calories: 523kcal

Author: Sue Ringsdorf

Ingredients

For the steak marinade:

2 pounds flank steak
1/4 cup olive oil
2 Tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons sugar
1 fresh lime - freshly squeezed

For the Creamy Avocado Dressing:

1 large avocado
1/2 cup plain Greek yogurt
1/3 cup cilantro
1/2 large jalapeno - seeds removed
1 large lime - freshly squeezed
2 Tablespoons olive oil
4 Tablespoons water - or more, to thin
1 teaspoon cumin
1/2 teaspoon garlic powder
salt and pepper - to taste

For the salad:

12-14 cups lettuce - any kind
1/2 whole red bell pepper - sliced thin
1/2 whole green bell pepper - sliced thin
1/3 medium red onion - sliced thin
3 ears grilled corn - kernels removed
1 large avocado - sliced
1/2 cup cotija cheese - crumbled
1 cup tri-color tortilla strips

Instructions

Place flank steak in large storage bag or airtight container. In a small bowl, mix the marinade ingredients and pour over the steak. Seal bag and store in refrigerator for at least two hours before grilling.
Bring steak to almost room temperature. Grill steak on medium high heat (outdoor grill or grill pan inside) until done. We like ours a little bit pink in the center. Your cooking time will depend on how thick the steak is.
Let steak sit for at least 10 minutes before slicing - against the grain.
Grill corn on medium heat until kernels begin to soften, and the corn gets slightly browned. Remove kernels from cobs and set aside.
Place the salad dressing ingredients in food processor, and pulse until smooth. You may need to add additional water to thin it.
Arrange in one large bowl or several small ones - lettuce, bell peppers, red onion, grilled corn, steak slices, and avocado. Top with some Cojiita cheese and a drizzle of Creamy Avocado Dressing.
This steak also tastes great in fajitas. Just layer the ingredients in tortillas, and enjoy!

Nutrition