Beef Fajita Salad with Lime Vinaigrette (Printable Version)
Marinated grilled beef with colorful fajita vegetables and zesty lime vinaigrette—a fresh Tex-Mex twist on classic salad.
# What You Need:
→ Beef
01 - 1 lb flank steak
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 small red onion, sliced
13 - 1 tablespoon olive oil
14 - 3.5 ounces cherry tomatoes, halved
15 - 1 avocado, sliced
16 - 4 ounces mixed salad greens
→ Lime Vinaigrette
17 - 3 tablespoons fresh lime juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey
20 - 1/2 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - Salt and black pepper to taste
→ Optional Toppings
23 - 1 ounce crumbled feta or cotija cheese
24 - Fresh cilantro leaves
# How-To:
01 - Combine olive oil, lime juice, cumin, paprika, chili powder, minced garlic, salt, and pepper in a bowl. Add flank steak and coat thoroughly. Marinate at room temperature for 20 minutes or refrigerate up to 4 hours.
02 - Preheat grill or grill pan to medium-high heat. Toss sliced bell peppers and onion with 1 tablespoon olive oil to coat evenly.
03 - Place marinated steak on heated grill. Cook 4 to 5 minutes per side for medium-rare doneness or adjust according to preference. Transfer to cutting board and allow to rest 5 minutes before slicing against the grain.
04 - Place oiled peppers and onion on grill. Cook 4 to 5 minutes until tender with light charring, turning occasionally for even cooking.
05 - Whisk together lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified and well combined.
06 - Arrange mixed salad greens on a large platter. Layer with halved cherry tomatoes, grilled peppers and onion, sliced avocado, and sliced grilled beef.
07 - Drizzle lime vinaigrette over assembled salad. Garnish with crumbled cheese and fresh cilantro if desired. Serve immediately.
# Expert Tips:
01 -
- The marinade does double duty as both a flavor bomb for the steak and the foundation for the lime vinaigrette, so youre building layers of taste with minimal effort.
- Unlike many salads that leave you hungry an hour later, the combination of protein-rich steak and fiber-filled veggies keeps you satisfied without the heavy feeling of traditional fajitas.
02 -
- Flank steak continues cooking after you remove it from heat, so pull it off the grill when its slightly under your preferred doneness.
- Adding a tiny splash of water to your vinaigrette helps it emulsify perfectly – I discovered this by accident when a few drops from my just-washed hands fell into the mixture.
03 -
- Pat the steak completely dry before adding to the marinade – excess moisture creates steam instead of sear when it hits the grill.
- Keep a small spray bottle of water near your grill to tame any flare-ups from the oil in the marinade without cooling down the cooking surface.