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    You are here: Home » Meal Type » Salads » Steak Fajita Salad with Cilantro Lime Vinaigrette

    Steak Fajita Salad with Cilantro Lime Vinaigrette

    January 16, 2023 By Danielle Esposti 30 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Side view, seared steak and sauteed bell peppers over romaine lettuce with tomatoes, avocado and queso fresco; title bar the top reads "steak fajita salad - keto and whole30".
    Top - a steak fajita salad in a low tan bowl with a blue napkin to the side; bottom - seared fajita salad thinly sliced on a cutting board; title bar in the middle reads "fajita steak salad - keto and low carb".

    If you want great big flavor but you only have a small window of time, Steak Fajita Salad is what’s for dinner. Tender fajita veggies and seasoned beef are right at home on a crisp, fresh salad. Top it off with a tangy homemade cilantro lime dressing in just about 30 minutes!

    Steak fajita salad in a low tan serving bowl, made with chopped romaine, tomatoes, and avocado topped with seared fajita steak and sautéed peppers and onions; a small pitcher of cilantro lime vinaigrette to the side.
    Jump to:
    • What Makes Fajita Salad So Darn Good!
    • How to Make Fajita Salad with Steak
    • Chef’s Tips!
    • Is Fajita Salad Healthy?
    • Can I Grill the Steak?
    • Make it Your Way
    • Recipe

    Dinner salads are one of my favorite ways to work a little bit of detention into the school day, if you catch my drift. I’m a big proponent of the concepts of healthy and wholesome eating, even mindful and intuitive eating, but my intuition also tells me that under certain circumstances, bacon, cheese, and candied nuts are perfectly acceptable salad ingredients.

    The whole point of salad is balanced nutrition, right? Not just “Oops, I ate nachos and a pan of brownies for lunch, so I should have some lettuce with oil and vinegar for dinner,” but finding satisfying ways to balance macro and micronutrients in each meal.

    Including ingredients that ramp up the protein, healthy fat, and yes, even carbohydrates to complement the vitamins and minerals from your veggies are all important for building a balanced healthy salad. That’s why my chicken taco salad has tortilla chips for crunch and my healthy steak salad features potatoes.

    Even if you’re a staunch carb counter (or following a Whole30, keto, or paleo plan), you know that adding more protein and healthy fat will do wonders for helping you feel full when a simple salad just won’t cut it. It’s why chicken salads, from Buffalo chicken salad to chicken shawarma salad, are popular go-tos for people who don’t want to sacrifice flavor while minding their macros. Even better, most dinner salads fall into the 30 minute meal camp, so they’re quick to make too!

    Fajita salads – steak, chicken, and even shrimp – are great examples of healthy dinner salads. Limited red meat, no additives, well-balanced nutrition, and while there’s no bacon, feel free to add as much or as little cheese as your heart can handle. Literally and figuratively. Don’t make me call your cardiologist.

    A close-up image of steak fajita salad with seared steak and fajita veggies over romaine lettuce, bell peppers, and sliced avocado, garnished with crumbed queso fresco.

    What Makes Fajita Salad So Darn Good!

    Homemade Fajita Seasoning: What do we say to store-bought spice rubs filled with sugar and preservatives when we have the ingredients to whip up a bold fajita spice blend at home in under two minutes? That’s right. Not today, satan.

    Seared Steak: We’re a red-meat-within-reason household, so I’ve spent a lot of time on “working area” cuts (like flat iron or flank steak). Skirt steak is perfect for steak salads since it’s supposed to be served sliced. This impressive cut of meat boasts more gorgeous (and delicious) marbling for better flavor, all while cooking quickly and costing less than other working cuts.

    All the Veggies: Create perfect contrast by pairing crisp, fresh salad greens, creamy avocado, with tender, smoky fajita veggies for an extremely well-rounded bite.

    Homemade Cilantro Lime Dressing: One of our favorite flavor duos, this fast, fresh dressing is the perfect complement for Mexican-seasoned fajita salads. P.S. No hidden sugars or starchy fillers!

    How to Make Fajita Salad with Steak

    This quick and easy Fajita Salad with Steak topped with a zingy cilantro lime vinaigrette is about to become your go-to Tex-Mex dinner recipe. It’s got no added sugar, plus it’s naturally grain and nut free. Best of all, it’s ready in just 30 minutes!

    For the Salad

    Side view, homemade fajita spices in a small marble bowl.
    Make the homemade fajita seasoning.
    Skirt steak coated in fajita dry rub seasonings.
    Coat all sides of the skirt steak with dry rub.
    Seared fajita steak in a cast iron skillet.
    Sear 3-4 minutes per side over high heat.
    Sautéed fajita vegetables (onions, red bell pepper, green bell pepper) in a cast iron skillet.
    Saute the onions and bell peppers until charred in spots and bite tender.
    Thin slices of fajita steak on a cutting board.
    Thinly slice the steak agains the grain.
    Composed fajita salad with steak in a low tan bowl - chopped romaine, cherry tomatoes, avocado, sliced steak, and sauteed vegetables - with queso fresco cheese and cilantro lime vinaigrette on the side.
    Compose the salad with romaine, tomatoes, avocado, steak, and fajita veggies.
    1. Combine the dry rub ingredients and stir until evenly combined.
    2. Rub the seasoning into both sides of the steak.
    3. Sear the steak in a very hot skillet (preferably cast iron) for 3-4 minutes per side, or until cooked to your liking. Remove from the skillet and rest on a cutting board while you saute the vegetables.
    4. Reduce the heat to medium high, then add the onions and peppers. Saute 6-7 minutes, tossing frequently, until charred in spots and bite tender.
    5. Thinly slice the steak against the grain. 
    6. Compose the salad. Layer chopped romaine, tomatoes, and avocado in a bowl. Top with steak and fajita veggies. Serve with queso fresco, if desired, and cilantro lime vinaigrette to taste.

    For the Vinaigrette

    The ingredients for cilantro lime vinaigrette arranged in small bowls on a baking sheet - cilantro, olive oil, lime juice, white wine vinegar, garlic, salt, pepper, and honey.
    Gather and prep the ingredients.
    Rinsing cilantro leaves in a stainless steel bowl to remove grit.
    Rinse and dry the cilantro.
    Side view, homemade cilantro lime vinaigrette in a food processor.
    Pulse all ingredients except the olive oil; then slowly add the oil until the dressing emulsifies.
    1. Gather and prep ingredients – fresh cilantro, white wine vinegar, lime juice, garlic, honey, salt, pepper, and extra virgin olive oil.
    2. If your cilantro is gritty, wash thoroughly and dry (see chef’s tips below for our favorite method).
    3. Combine all of the ingredients except olive oil in a blender and pulse until smooth. Pour the olive oil through the feed tube while processing until the dressing just barely emulsifies.

    Chef’s Tips!

    • To remove any grit or dirt from cilantro, use a salad spinner! Place in a bowl, cover with water, then swish around for a minute or so. Drain, then give it a few spins to remove any clinging water particles. If you don’t have a salad strainer, shake to release as much moisture as possible then gently pat dry.
    • Moisture is the enemy of a good crust – be sure to pat your steaks dry before seasoning and searing.
    • Bring the raw steak to room temperature for faster and more even cooking.
    • Always check the internal temperature using an instant read thermometer. Pull the steak once the internal temperature registers no higher than 125-130°F. It will gain another 5° while it rests.
    • Always rest your steak! This allows the juices to settle, and allows the steak to “finish” cooking during the resting period.
    • Slice thinly against the grain, at an angle if desired. Slicing steak against the grain results in more tender bites. If you’re not sure how to determine the grain before slicing, see this very helpful article!
    • Unless you’re very fast with a knife, we recommend you do some mis en place work to get all your vegetables prepped and sliced before you start cooking.

    Is Fajita Salad Healthy?

    Overall, fajita salads are a terrific choice for home cooks seeking a healthy balance between meat and veggies. You only need a small portion of meat to feel satisfied (our steak version is topped with just 3 ounces of seared steak). The remainder of the salad is packed with a variety of vegetables and healthier fats like avocado and olive oil.

    Rest assured, you can absolutely have steak as part of a healthy diet. And if you eat red meat, it’s a great way to get essential nutrients like iron.

    As prepared, this steak salad recipe full of anti-inflammatory vitamins C, E, and K, and loaded with antioxidants. Plus it’s great for getting fiber and micronutrients like calcium, potassium, and magnesium. Just mind your portion sizes!

    Fajita steak salad also fits naturally into a variety of dietary accommodations:

    • It’s naturally Whole30 and paleo if you omit the queso fresco and honey from the dressing.
    • It’s keto and low carb right outta the skillet; DO omit the honey from the vinaigrette.
    • It’s also gluten free, grain free, and nut free
    Side view, steak fajita salad in a low tan salad bowl, drizzled with cilantro lime vinaigrette and crumbled cheese.

    Can I Grill the Steak?

    You sure can! We love grilled skirt steak, so go ahead and fire up the grill if you have one and the weather permits. But do it with a few (minor) changes:

    • Grill over high heat with the lid open for 3-4 minutes per side.
    • Use about two-thirds of thirds of the fajita dry rub to coat the steak, and skip the olive oil.
    • Toss the onions and peppers with the remaining fajita seasoning before sauteeing. In the recipe as written, the fajita veggies will absorb the seasoning left behind by the steak. They’re super tasty with a bit of seasoning, so this helps flavor them.
    • OR, grill the veggies too! Do still toss them in the remaining fajita seasoning, but add a tablespoon of olive oil as well so they don’t stick to the grill grates. We like to use a grill basket for grilling sliced vegetables that would otherwise easily fall through the grates.

    Make it Your Way

    Change up the lettuce: crunchy romaine is in the recipe card, but you can definitely use other lettuces! Try swapping half of the romaine for spinach or kale, or using a different crunchy base like iceberg lettuce or butter lettuce.

    Cheese: we like queso fresco’s mild flavor, but feel free to swap for cotija or switch over to shredded jack or a Mexican cheese blend. If I have crema on hand, I actually prefer that over cheese, but have sometimes been known to throw caution to the wind and use both. (I know. Whatta rebel.)

    Even more protein: add a can black beans (rinse and drain before using – no need to heat up!)

    Crunch: add broken corn tortillas or fried tortilla strips if you tolerate grains.

    Side view, low carb fajita salad with steak in low tan serving bowl.

    Did you make this fajita steak salad? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Steak fajita salad in a low tan serving bowl, made with chopped romaine, tomatoes, and avocado topped with seared fajita steak and sautéed peppers and onions.

    30-Minute Steak Fajita Salad

    5 from 8 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This quick and easy Fajita Salad with Steak topped with a zingy cilantro lime vinaigrette is about to become your go-to Tex-Mex dinner recipe. It’s got no added sugar, plus it's naturally grain and nut free. Best of all, it's ready in just 30 minutes!
    Prep Time: 15 mins
    Cook Time: 15 mins
    Total Time: 30 mins
    Servings : 4
    Calories: 671

    Recommended Equipment

    • Food Processor
    • 10" cast iron skillet

    Ingredients

    Fajita Dry Rub

    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp kosher salt
    • 1 tsp ground pepper
    • ½ tsp chili powder
    • ¼ tsp onion powder
    • ¼ tsp garlic powder
    • ¼ tsp dried oregano, Mexican oregano, if available

    For the Salad

    • 1 lb skirt steak
    • 2 tbsp olive oil, or avocado oil
    • 1 medium yellow onion, sliced into to ½" strips
    • 1 medium red bell pepper, sliced into to ½" strips
    • 1 medium green bell pepper, sliced into to ½" strips
    • 1 head romaine lettuce, chopped
    • 1 pint cherry tomatoes, halved
    • 2 avocado, sliced
    • 4 tbsp queso fresco, crumbled (optional)

    Cilantro Lime Vinaigrette

    • 2 tbsp white wine vinegar
    • 2 tbsp lime juiced, fresh squeezed from 2 limes
    • 1 clove garlic, smashed
    • 1 cup loosely packed cilantro leaves
    • 2 tsp honey, or agave (optional)
    • ½ tsp kosher salt
    • ½ tsp ground pepper
    • ½ c extra virgin olive oil

    Instructions

    • 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.
    • 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.
    • 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).
    • Evenly coat all sides of the steak with the dry rub, pressing in with your hands to ensure it adheres well.
    • 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.
    • 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.
    • Thinly slice the steak against the grain. 
    • 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! 

    Notes

    • One serving includes approximately 3 ounces of cooked steak.
    • Make it Whole or Paleo:  omit the queso freso from the steak; omit the honey or agave from the vinaigrette for Whole30.
    • Make it Keto/Low Carb:  omit the honey or agave from the vinaigrette.

    Nutrition Information

    Serving: 0g, Calories: 671kcal (34%), Carbohydrates: 23g (8%), Protein: 27g (54%), Fat: 55g (85%), Saturated Fat: 10g (50%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 38g, Trans Fat: 0g, Cholesterol: 72mg (24%), Sodium: 835mg (35%), Potassium: 1112mg (32%), Fiber: 9g (36%), Sugar: 9g (10%), Vitamin A: 100% (100%), Vitamin C: 152% (152%), Calcium: 8% (8%), Iron: 26% (26%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    30 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grain Free, Keto, Main Dishes, Paleo, Salads, Summer Recipes, Whole30 Recipes

    Reader Interactions

    Comments

    1. Jakob

      May 24, 2019 at 12:20 pm

      5 stars
      This was utterly amazing and so easy to follow & make. Thank you so much for this! This is going to be a dinner staple for a time.

      Reply
      • Shannon D.

        February 17, 2022 at 2:12 pm

        5 stars
        Great recipe! For the dressing we felt as directed was a bit too oil-heavy, so added more of the non-Oil ingredients. Had it for lunch and the dressing tasted even better the next day! So maybe try and make your dressing the night before or AM if you know you’re making it.

        Reply
    2. Lisa

      October 20, 2019 at 10:46 pm

      5 stars
      Excellent taste and easy to make but can set off your house smoke detector!!!!

      Reply
    3. Nicole

      December 03, 2020 at 11:43 pm

      5 stars
      Very good!

      Reply
    4. Jennifer A

      December 08, 2020 at 10:42 pm

      5 stars
      I love this recipe! My husband doesn’t like Mexican but he loved this dish!
      I left out the chili powder because my stomach can’t do it. But this is a keeper. Really, really good! Thank you!

      Reply
    5. Anna Menchaca

      January 10, 2021 at 8:43 pm

      Onions are not on the list of veggies but then you said to add it to the skillet with the bell peppers. Just FYI because I was wondering where the onions were. I always have grilled onions in my fajitas then I saw you added them in the instructions.

      Reply
      • Tina

        August 05, 2022 at 8:26 pm

        Saw this same thing. Have to go back to the store 🥺

        Reply

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