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This Steak Fajita Salad has all of the flavors of scorching steak fajitas in a lighter summer time salad made with grilled sirloin steak, peppers, onions, avocado, and a honey lime dressing.
Steak Fajita Salad
I like a great steak salad, particularly in the summertime after I need one thing recent and satisfying with out spending a lot time within the kitchen. This Grilled Steak Fajita Salad combines every little thing I get pleasure from about steak fajitas with the convenience of a hearty salad. Juicy grilled steak is paired with smoky, charred peppers and onions, then served over crisp lettuce with creamy avocado and a easy honey lime dressing that ties every little thing collectively. It’s full of protein, loaded with greens, and excellent for heat nights if you don’t need to activate the oven. In the event you love a grilled steak salad, attempt my Chimichurri Steak Salad too!
Why You’ll Love This Steak Fajita Salad
My husband loves fajitas, so that is the right primary dish salad to make everybody comfortable in my home and it’s nice on a sizzling night time or tenting journey, if you don’t need to prepare dinner indoors.
- Low-carb model of a Tex-Mex favourite
- Minimal cleanup: All the pieces cooks open air on the grill, so there’s much less mess within the kitchen.
- Excessive-protein salad will fill you up, 29 grams of protein!
- Cooks in below quarter-hour: The onions, peppers, and steak grill concurrently.
Elements You’ll Want
Right here’s every little thing it is advisable to make this simple steak fajita salad, plus some pantry staples for the French dressing. See the recipe card under for the precise measurements.
- Sirloin is a lean reduce of beef good for fajitas.
- Grilled greens: Pink and yellow bell peppers, poblano peppers, and crimson onion
- Olive oil prevents the meat and veggies from drying out
- Seasoning: Cumin, kosher salt, black pepper
- Salad greens: Romaine lettuce and avocado
- Cilantro leaves for garnish and taste
- Fajita salad dressing: Olive oil, lime juice, honey, cumin, salt, and pepper to make this simple honey lime French dressing,
Learn how to Make Steak Fajita Salad
I stored the peppers and onions entire so I might place them straight on the grill, eliminating the necessity for a grill basket. See the recipe card on the backside for printable instructions.
- Put together the French dressing: Whisk all 6 components in a small bowl.
- Season the steak and greens: Spray the sirloin with olive oil and sprinkle either side with salt, pepper, and cumin. Drizzle the remaining oil over the onions and peppers, being cautious to maintain the onion rings intact. It will make them simpler to grill in the event that they aren’t separated.
- Grill the steak over medium-high warmth for five to 7 minutes on both sides till the interior temperature reaches 125°F. Take away it from the grill and let it relaxation earlier than slicing.
- Grill the veggies: Whereas the meat cooks, place the peppers and onions on the opposite facet of the grill and prepare dinner till charred.
- Assemble the fajita salad: Slice the peppers and separate the onion rings. Put them and the sirloin on a mattress of chopped lettuce, then prime with avocado, cilantro, and dressing.
Can I make steak fajita salad and not using a grill?
Cook dinner the steak and greens individually in a cast-iron skillet or grill pan on the range over medium-high warmth for the instructed time.
Variations
- Protein choices: Swap sirloin for flank or skirt steak. In the event you don’t eat crimson meat, substitute hen or shrimp.
- Add different greens similar to cucumber or cherry tomatoes.
- Make it spicy: Grill a jalapeño or serrano with the opposite peppers.
- Not a fan of cilantro? Depart it out.
- Enhance the fiber: Add canned black beans. They’re additionally a terrific choice if you wish to omit the meat and make a vegetarian fajita salad.
- Skip the dressing and diced avocado and prime with guacamole as a substitute.
- Cheese: Sprinkle shredded cheddar or crumbled cotija on prime.
Yield: servings
Serving Dimension: 2 cups
To make the dressing, add all the components to a small bowl and whisk to mix. Put aside till able to serve.
Spray the steak with olive oil and season either side with 1 teaspoon salt, pepper and the cumin.
Add the peppers and onions to a mixing bowl and drizzle with the remaining 2 teaspoons of oil. Toss them to coat them within the oil, however watch out to not separate the onion rings.
Preheat the grill to medium excessive warmth and evenly oil the grates. Place the steak on one half of the grill. Cook dinner for 5-7 minutes per facet till the steak is 125 levels F. Take away the steak from the grill and let relaxation for 10 minutes.
Concurrently, add the peppers and onions to the opposite facet of the grill in a fair layer. Cook dinner, turning as wanted, till the greens are properly charred and gentle, about 10 minutes. Take away the veggies from the grill and let relaxation till cool sufficient to deal with.
To serve, slice the peppers into strips and place on prime of the chopped romaine. Separate the onion slices into rings and place them on prime of the peppers. Slice the steak towards the grain and shingle it on prime of the greens. High with avocado and cilantro and drizzle with the dressing.
Final Step:
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Variations
- Protein choices: Swap sirloin for flank or skirt steak. In the event you don’t eat crimson meat, substitute hen or shrimp.
- Add different greens similar to cucumber or cherry tomatoes.
- Make it spicy: Grill a jalapeño or serrano with the opposite peppers.
- Not a fan of cilantro? Depart it out.
- Enhance the fiber: Add canned black beans. They’re additionally a terrific choice if you wish to omit the meat and make a vegetarian fajita salad.
- Skip the dressing and diced avocado and prime with guacamole as a substitute.
- Cheese: Sprinkle shredded cheddar or crumbled cotija on prime.
Serving: 2 cups, Energy: 298.5 kcal, Carbohydrates: 17 g, Protein: 29 g, Fats: 25.5 g, Saturated Fats: 4.5 g, Ldl cholesterol: 78 mg, Sodium: 220 mg, Fiber: 5.5 g, Sugar: 7 g
Meal Prep and Storage Ideas
- Meal prep: You are able to do a variety of the prep, similar to seasoning the sirloin, slicing the peppers, onions, and lettuce, and making the French dressing, a day early.
- Storage: Since this fajita steak salad comprises lettuce, it’s greatest to maintain every little thing separate to forestall it from getting soggy. Place the meat and grilled veggies in a single container, and the lettuce in a bigger container. Retailer the French dressing in a small container. While you’re able to eat, add every little thing to the lettuce container and slice the avocado proper earlier than serving.
- Refrigerate the sirloin, peppers, and onions for as much as 4 days.
- Freeze in an hermetic container for as much as 3 months. Then, thaw within the fridge and assemble the salads earlier than consuming.
- Reheat the meat and veggies within the microwave or add them chilly to the salad.
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