Leftover Flank Steak Fajita Salad with Creamy Avocado-Jalapeño Dressing

Wash and dry all fresh produce. Thinly slice 1 large raw red bell pepper, 1 large raw yellow bell pepper, and 1 medium raw red onion into thin strips. Halve 1 cup of raw cherry tomatoes. Chop 1 bunch of raw fresh cilantro, keeping 1/4 cup separate for the dressing and reserving the rest for the salad assembly.

Slice the 2 lb leftover chipotle-marinated flank steak (reserved from Day 2's dinner) into thin, bite-sized strips against the grain. Set aside to let it come to room temperature.

Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the sliced 1 large raw red bell pepper, 1 large raw yellow bell pepper, and 1 medium raw red onion. Sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are slightly charred but still crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Add the sliced leftover flank steak to the skillet for the final 2 minutes just to gently warm it through, then remove the skillet from the heat.

Prepare the dressing emulsion: Slice 2 medium raw avocados, discard the pits, and scoop the flesh into a blender or food processor. Add 1 medium raw jalapeño pepper (stemmed and roughly chopped; keep seeds for extra heat), 2 peeled raw garlic cloves, the 1/4 cup of reserved chopped raw fresh cilantro, 3 tbsp raw fresh lime juice, 1 tbsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Blend on high until completely pureed.

With the blender motor running on low speed, slowly drizzle in 3 tbsp olive oil in a thin, steady stream to emulsify the dressing into a thick, creamy consistency. Gradually add up to 1/4 cup unsweetened plain almond milk, one tablespoon at a time, blending until the dressing reaches a smooth, pourable creaminess.

Assemble the salads: Divide 8 cups of mixed greens evenly among 4 large serving bowls. Top each bowl with equal portions of the warm sautéed peppers, onions, and flank steak. Scatter the halved cherry tomatoes and the remaining chopped raw fresh cilantro over the top.

Drizzle each salad generously with the creamy avocado-jalapeño dressing and serve immediately.