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Fajita Steak Salad with Avocado Cilantro Dressing
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins

This Fajita Steak Salad with Cilantro Avocado Dressing is made with flank steak, a coffee marinade, and grilled peppers and corn.

Course: Side Dish
Cuisine: American
Keyword: Fajita Steak Salad
Servings: 2 Steak Fajita Salads
Author: Michelle
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
  • 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
  • Romaine lettuce or mixed greens
  • 1 large tomato, cut into slices
  • 1/3 cup cotija cheese, crumbled
Coffee Marinade
  1. In a jar with a lid, mix all marinade ingredients together (except cilantro). Shake well.
  2. 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
  1. 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.
  2. 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.
  3. Salt to taste (I used 1/2 tsp of salt, but you could use more or less depending upon preference).
Corn and Peppers
  1. 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).
  1. 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.
  2. Allow steak to rest, and then cut steak into slices.
  1. 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).
  2. Enjoy!