This Steak Fajita Salad is a fresh & flavorful twist on classic steak fajitas. Made with juicy seasoned steak served over crisp romaine with sautéed peppers & onions + creamy avocado all tossed in a zesty homemade cilantro-lime dressing. It’s an easy high-protein diner that’s ready in 30 minutes.
If I see steak fajitas on the menu, there’s about a 99% chance that’s what I’m ordering. I just love everything about them – the smoky perfectly seasoned steak, sautéed bell peppers and onions and all those yummy toppings… OMG I’m drooling just thinking about it! So naturally, I had to turn all those bold flavors into a fresh and flavorful summer salad.
This Steak Fajita Salad with Cilantro Lime Dressing has everything you love about classic steak fajitas: juicy tender steak, colorful fajita-seasoned bell peppers and onions, creamy avocado and all your favorite fajita taco toppings. Every bite is packed with the same smoky flavors that remind me of my favorite Mexican restaurant – just in salad form.😉
But I have to say – the real star of this recipe is the homemade cilantro lime dressing. It’s bright, fresh and citrusy with just the right amount of garlic and tang that brings the whole salad together.
We’ve made this salad at least a dozen times already and I swear somehow it keeps getting better. It’s ready in about 30 minutes and you can customize the ingredients too. Whether you’re looking for a healthy high-protein salad recipe or a flavorful dinner that doesn’t feel like “just another salad,” this easy steak fajita salad is guaranteed to become a new favorite in no time!
The Ingredients
Steak: Flank steak or skirt steak are my top choices for this fajita salad because they cook quickly and stay tender and juicy when sliced against the grain. (I also love using tri-tip pieces when I can find these other cuts at the store – they take a little bit longer to cook but are a delicious alternative.)
Bell peppers: A colorful mix of bell peppers add sweetness, crunch and classic fajita flavor. I love using a combination of red yellow and orange peppers, but any variety will work.
Onion: White or yellow onions work best for this recipe. They become tender and slightly sweet when sautéed, adding the classic savory flavor that makes steak fajitas incredibly delicious.
Lettuce: Crisp romaine or green leaf lettuce creates the perfect fresh base for this healthy steak fajita salad. (You can also use a spring mix or your favorite salad greens if preferred.)
Tomatoes: Juicy tomatoes add freshness, acidity and a pop of color that balances the smoky steak and fajita vegetables. (I love using cherry tomatoes for mine.)
Avocados: Creamy avocado adds richness and is the perfect finishing touch to this salad. It’s buttery texture pairs so well with the seasoned steak and zesty dressing.
Cilantro: A handful of fresh cilantro adds bright herbaceous flavor to both the salad and the homemade cilantro lime dressing.
Olive oil: Used as the base of the homemade cilantro lime dressing. It adds a smooth flavorful richness that helps balance the fresh lime juice, garlic and herbs.
Lime juice: Fresh lime juice adds a bright citrusy flavor that brings the entire salad together. IT also gives the dressing its signature fresh taste.
Garlic: Freshly minced garlic gives the cilantro lime vinaigrette it’s bold savory flavor and complements the smoky fajita seasoning.
Honey: A touch of honey balances the acidity from the lime juice and adds a subtle sweetness to the homemade dressing.
Seasonings: The steak is coated in a flavorful fajita seasoning blend made with chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt and black pepper. You’ll also be finishing the dressing with salt and red pepper flakes for a little extra flavor and heat.
How to Make Steak Fajita Salad
1. Make the vinaigrette. Whisk the olive oil, lime juice, cilantro, garlic, honey, salt and red pepper flake stogether in a small measuring glass or jar. Keep it chilled in the refrigerator until ready to use.
2. Prepare the steak. Mix the chili powder, smoked cumin, salt, garlic powder, onion powder, dried oregano and black pepper together in a small bowl. Lightly brush some olive oil over both sides of the steak then rub the spice mix over both sides. (You might not use all of the seasoning for the steak – if you don’t, save it and use the rest for the veggies!)
3. Cook the steak. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the steak and cook for 3-5 minutes per side (or until it reaches an internal temperature of 135-140 degrees). Transfer the steak to a cutting board and let it rest for 5-8 minutes before slicing or dicing it.
4. Cook the veggies. While the steak is resting, add another splash of olive oil to a separate pan and heat it over medium heat. (Alternatively, you can rinse the same pan the steak was in and use it to cook the veggies.) Once hot, add the sliced bell peppers, onions and remaining fajita seasoning and sauté until tender (about 4-6 minutes). Transfer the veggies to a plate once done and allow them to cool.
5. Assemble & serve. Layer each bowl with chopped lettuce, your fajita steak, sautéed peppers & onions, tomatoes and avocado. Toss the salad in your desired amount of dressing until it’s coated to your liking. Garnish with crumbled cotija cheese and crushed tortilla chips (if desired) and serve.
Variations
This steak fajita salad is incredibly easy to customize. Whether you’re looking to add extra toppings, switch up the protein or make it a little heartier, here are a few delicious ways you can make this steak salad recipe your own.
- Choose your favorite cut of steak: Skirt steak, flank steak, and tri-tip pieces all work well for this recipe. Just be sure to slice the steak against the grain for the most tender bites.
- Add black beans: Black beans add protein, fiber and a creamy texture that pairs perfectly with the smoky fajita flavors.
- Mix in grilled corn: Grilled sweet corn adds a pop of color and a touch of natural sweetness that complements the smoky steak and peppers.
- Switch the cheese: Instead of cotija, try using shredded sharp cheddar for a classic Tex-Mex flavor or queso fresco for a milder creamy finish.
- Add crunchy toppings: Sprinkle on crushed tortilla chips or tortilla strips for the perfect crunch in every bite.
- Finish with fresh garnishes: Top your salad with chopped cilantro, sliced green onion or an extra squeeze of lime for even more fresh flavor.
Storing + Make-Ahead Directions
To Store: Place your leftover steak, sauteed peppers and onions and dressing in separate air tight containers in the fridge. They should stay fresh for up to 2-3 days.
To Make-Ahead: The dressing can be made up to 3 days in advance and stored in a sealed container in the fridge. The bell peppers and onions can be sliced 2 days in advance and stored in the fridge. The spice mix can be mixed up to 24 hours before cooking.
Why you’ll love this steak fajita salad recipe!
- A fresh twist on classic steak fajitas! This steak fajita salad has all the fresh bold flavors you love – juicy steak, sautéed peppers and onions + zesty fajita seasoning – all served over crisp lettuce for a lighter healthier meal.
- High in protein + incredibly flavorful! Loaded with tender spice-rubbed steak & plenty of veggies, this hearty salad is not only filling put packed with so much flavor!
- An easy 30 minute dinner! This easy steak fajita salad recipe comes together quickly making it perfect for busy weeknights when you want something healthy without sacrificing flavor.
- Easy to customize! This salad’s classic fajita flavors make it so easy to customize. You can add or mix & match your favorite taco toppings to really make it your own.
More salad recipes you might like:
- Grilled Chicken Avocado Corn Salad with Chili-Lime Dressing
- Honey Mustard Chicken Cobb Salad
- Chopped Chicken Salad with Feta & Lemon Vinaigrette
- Southwest Chopped Chicken Salad with Creamy Chipotle Dressing
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Easy Steak Fajita Salad with Cilantro-Lime Dressing
Ingredients
For the cilantro-lime dressing:
- ¼ cup olive oil
- ¼ cup lime juice
- 2 Tbsp chopped cilantro
- 1 large garlic clove, minced
- 1 tsp honey
- ¾ tsp salt
- ½ tsp red pepper flakes
For the fajita seasoning:
- 1½ tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp black pepper
For the salad:
- 1-1½ lbs. flank steak (or skirt steak)
- Olive oil, for the steak and sautéing the veggies
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ of a white onion, thinly sliced
- 1 head of romaine lettuce, chopped
- 2 cups grape tomatoes, halved
- 1-2 avocados, diced
- Crumbled cotjia cheese, for garnish
- Tortilla chips, for garnish
Instructions
- Make the dressing. Whisk the olive oil, lime juice, cilantro, garlic, honey, salt and red pepper flakes together in a small measuring glass or jar. Keep it chilled in the refrigerator until ready to use.
- Prepare the steak. Mix the chili powder, smoked cumin, salt, garlic powder, onion powder, dried oregano and black pepper together in a small bowl.Lightly brush some olive oil over both sides of the steak then rub the spice mix over both sides. (You might not use all of the seasoning for the steak – if you don’t, save it and use the rest for the veggies!)
- Cook the steak. Heat a splash of olive oil in a large sauté pan over medium-high heat. Once hot, add the steak and cook for 3-5 minutes per side (or until it reaches an internal temperature of 135-140 degrees).Transfer the steak to a cutting board and let it rest for 5-8 minutes before slicing or dicing it.
- Cook the veggies. While the steak is resting, add another splash of olive oil to a separate pan and heat it over medium heat. (Alternatively, you can rinse the same pan the steak was in and use it to cook the veggies.)Once hot, add the sliced bell peppers, onions and remaining fajita seasoning and sauté until tender (about 4-6 minutes). Transfer the veggies to a plate once done and allow them to cool.
- Assemble & serve. Layer each bowl with chopped lettuce, diced fajita steak, sauté peppers & onions, tomatoes and avocado. Toss the salad in your desired amount of dressing until it's coated to your liking. Garnish with crumbled cotija cheese and crushed tortilla chips (if desired) and serve.
Notes
- I’ll usually cut my steak so it fits better in the pan – usually into 2-3 large pieces.
- A little dressing goes a long way for this one – make sure to not overdress the salad!
