For the Steak:

• 1 1/2 pounds top sirloin steak (sliced against the grain into 1/2-inch strips; flank or skirt steak can be substituted)
• 2 tablespoons olive oil or avocado oil
• 2 tablespoons lime juice
• 2 tablespoons fajita seasoning (or use the following):
  • 2 teaspoons chili powder
  • 1 teaspoon paprika (or smoked paprika)
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 1/4–1/2 teaspoon crushed red pepper flakes (optional)
  • 2 garlic cloves, minced

For the Salad:

• 4 cups romaine lettuce, chopped
• 2 cups butter lettuce or baby greens mix
• 1 cup cherry tomatoes (whole or halved)
• 1 medium red bell pepper, sliced
• 1/2 green or yellow bell pepper, sliced
• 1 Hass avocado (sliced or cubed)
• 1/4 cup fresh cilantro, finely minced

For the Dressing:

• 3/4–1 cup fresh cilantro (loosely measured)
• 1/2 large ripe avocado
• 1/4 cup sour cream or thick Greek yogurt
• Juice of 1/2 lime
• 1 garlic clove, minced
• 1 tablespoon apple cider vinegar
• 1/2–1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• 1/4 cup water (or more for desired consistency)