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Steak Fajita Salad with Creamy-Cilantro Dressing

This Texan really loves her Tex-Mex food — and fajitas are at the top of my list of favorite meals. They are always packed with flavor and a healthy choice when dining out if you leave out the tortillas, cheese and sour cream. In this Steak Fajita Salad with Creamy-Cilantro Dressing, I’ve worked to mimic all of those flavors in a nourishing salad for your weeknight.

Since my love for fajitas knows no bounds, I decided to dedicate this hearty, healthy salad to them to mimic all of the delicious flavors I love. And, since we can’t enjoy steak fajitas in a soft tortilla, piled up with cheese and whatnot during a Whole30, I topped it all off with a deliciously creamy cilantro-lime dressing. It is full of flavor and offers the right balance of creaminess that cheese or sour cream would offer, but without the dairy.

Steak Fajita Salad with Creamy-Cilantro Dressing

You’ll finish eating this Steak Fajita Salad with Creamy-Cilantro Dressing thinking a salad has never been so satisfying — and will hopefully curb any craving for a traditional fajita recipe.

And when you’re not in the middle of your Whole30, be sure to pair this salad with Clayton’s Margarita and homemade guacamole to bring all the feels of your favorite Tex-Mex restaurant home. Enjoy!

Steak Fajita Salad with Creamy-Cilantro Dressing
5 from 1 vote

Steak Fajita Salad with Creamy-Cilantro Dressing

Total: 45 minutes
Servings: 4 People



  • 1 egg
  • 1 cup safflower seed oil
  • 2 cloves garlic
  • zest of 1/2 lime
  • juice of 2 limes about 2 tbsp
  • 2 tbsp. apple cider vinegar
  • 1/2 cup cilantro leaves loosely packed
  • salt and pepper to taste


  • 1 lb. flap flank, or skirt steak
  • tbsp. avocado oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. dried oregano
  • 1/8 tsp. cayenne pepper
  • 1/2 tsp. salt


  • 2 bell peppers any color is fine, seeds/core removed and thinly sliced
  • 1 small white onion thinly sliced
  • salt and pepper to taste


  • 1 head bibb lettuce torn into bite-sized pieces
  • 1 avocado sliced
  • 1 lime optional, cut into wedges for serving



  • Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  • Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  • Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo.
  • Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.


  • Using a sharp knife, slice the steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  • Place the sliced steak in a bowl or large ziplock bag with all of the “for the steak” ingredients (oil and spices). Toss to coat. Let marinate at room temp for 15-30 minutes.
  • Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  • Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden-brown crust (about 10 minutes total).
  • Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  • Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you’re sautéing these!
  • Divide lettuce amongst 4 bowls. Top with sliced avocado, steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).


Calories: 780kcal, Carbohydrates: 15g, Protein: 29g, Fat: 69g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 49g, Trans Fat: 0.1g, Cholesterol: 109mg, Sodium: 337mg, Potassium: 981mg, Fiber: 7g, Sugar: 5g, Vitamin A: 3754IU, Vitamin C: 91mg, Calcium: 89mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People
Calories: 780

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. I haven’t made this recipe yet but am excited to try it! Where can I find Nutritional information on your recipes. I am on a strict diet and need to know this. I wish your recipes would show this information as it would be very helpful to me.

    1. Hi! I just added this calculation. Please note that the nutrition information is an automatic calculation, so should only be used as an approximation and further estimation may be needed.

    1. 3-5 days in the fridge! It may thicken a bit in the fridge, so if you need to thin it out, add a splash of apple cider vinegar or lime juice. A small amount should work great.