I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
This Fajita Steak Salad with Cilantro Avocado Dressing is made with flank steak, a coffee marinade, and grilled peppers and corn! Topped with a homemade cilantro avocado dressing, cotija cheese, and tomatoes, this fajita steak salad is sure to be a weeknight dinner staple! Plus, a step-by-step video below!
I played hooky the other day, and spent the day at the Happiest Place on Earth…
With pretty much the rest of the population of southern California.
Oy. It was a beautiful day, and still such a fun way to spend the day with family, but lines were averaging 90 minutes or longer, fast passes were pretty much gone by mid-morning, and the crowds (and crazy stroller-wielding parents) were insane.
It’s days like that where I’m sooo grateful I’m a pass holder, and instead, can spend the day eating my way through the park.
After a day like that, I try to get back into my normal eating routine, which includes a fairly balanced diet or proteins and greens, like this Fajita Steak Salad with Cilantro Avocado Dressing. Guys, this is a major winner! It’s full of fresh, healthy ingredients yet tastes incredible!
Umm, did I mention the steak is marinated with coffee? Coffee and steak actually go extremely well together, and between the brewed coffee and Nielsen-Massey Pure Coffee Extract, the flavor of the steak is perfect.
In fact, I actually used Nielsen-Massey Pure Coffee Extract and Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract in the steak marinade. When it comes to creating healthy, balanced recipes, it is so important to use fresh, rich, and flavorful ingredients to truly enhance all of the flavors in the dish. In this case, Nielsen-Massey Vanillas truly added a depth of flavor to this Fajita Steak Salad that is unbeatable. Plus, they do not add any extra calories, salt, or fat.
For further information on Nielsen-Massey Vanillas, you can visit their website, and follow them on Instagram, Facebook, and Twitter! Between their recipes, incredible products, and awesome company culture, their website is a wealth of amazing information!
Also, let’s talk about this amazing homemade Cilantro Avocado Dressing. The avocado makes a creamy, rich dressing, and the cilantro, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, lime juice, olive oil, and salt help create this super flavorful dressing that enhances the flavors of the fajita salad.
When mixed with the grilled peppers, corn, and cooked steak, this salad is absolutely perfect! While the amount of ingredients might look overwhelming, this is actually a super simple recipe. I promise!
This Fajita Steak Salad with Cilantro Avocado Dressing is made with flank steak, a coffee marinade, and grilled peppers and corn.
- 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
- 1-1 1/2 lbs steak (flank, top round, sirloin, etc)
- 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
- 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
- Romaine lettuce or mixed greens
- 1 large tomato, cut into slices
- 1/3 cup cotija cheese, crumbled
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.
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).
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).
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.
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).