Step 1

Remove the steak from its packaging then place on a plate or cutting board; rest 15 minutes and allow to come to room temperature while you prepare the dressing and salad ingredients.

Step 2

Combine the vinegar, lime juice, garlic, cilantro, honey, salt, and pepper in a food processor or blender; pulse until the ingredients are minced. Switch the motor to continuous, or set the blender to low, then slowly pour in the olive oil through the feed tube or venting cap. Process until the dressing is emulsified. Taste for seasoning and adjust the lime juice, honey, salt, and pepper until the flavor is balanced to your liking.

Step 3

Combine the fajita dry rub ingredients in a small bowl and stir until evenly combined (cumin, paprika, salt, pepper, chili powder, onion, garlic power, and oregano).

Step 4

Evenly coat all sides of the steak with the dry rub, pressing in with your hands to ensure it adheres well.

Step 5

Heat a cast iron skillet over medium high heat; add the oil and swish around the pan to evenly coat. Add the steak and sear 3-4 minutes per side, or until the internal temperature registers 125-130°F for medium rare. Cook undisturbed to allow a good crust to form. Remove the steak once cooked to your liking and set onto cutting board to rest.

Step 6

Add the remaining oil to the skillet, then add the onion and bell peppers. Toss to coat in the oil and residual fajita spices, then sear for 2 minutes. Toss again every 2 minutes until the vegetables are blistered in spots and bite tender, 6-7 minutes total. Remove the skillet from heat.

Step 7

Thinly slice the steak against the grain.

Step 8

Compose the salad. Divide the lettuce between four plates, then top with half a sliced avocado and one quarter of the tomatoes. Top each salad with a quarter of the onions and peppers and a quarter of the sliced steak. Sprinkle with queso fresco if using, and drizzle with cilantro lime vinaigrette to taste. Serve right away, and enjoy!