Steak Fajita Salad

Steak Fajita Salad Recipe

I really like Mexican food (ok, I’m obsessed with it!) and so do my kids. A lot of my favorite meals have a Mexican theme, and this steak fajita salad is one of my all-time favorites! It is really easy to make and can transform leftover beef (almost any cut) into a stellar meal.

This salad is great for dinner or lunch (I’ve even had it for breakfast!) or as a to-go meal (just stick everything in a big container and toss with salsa before eating).

I’ve also found that making this as a mason jar salad is a great way to bring it along for a meal on the go. To do this, layer the cooked meat and vegetables at the bottom, then add any toppings like cheese or sour cream (if using) and then the lettuce and mixed greens.

Delicious (& Healthy) Steak Fajita Salad Recipe

I typically make several days worth of these salads in mason jars and keep in the refrigerator for simple lunches on busy days. Everything stays fresh and crisp and delicious as long as you layer correctly, keeping the meat and salsa on the bottom.

Steak Fajita Salad Recipe
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Steak Fajita Salad Recipe

Use leftover beef to make a delicious steak fajita salad with sautéed onions and peppers, fresh avocado, and salsa for the dressing.
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 salads
Calories 538kcal
Author Katie Wells


  • 2 TBSP coconut oil
  • 2 lbs  skirt steak flank steak, or pre-cooked leftover beef
  • 2 bell peppers
  • 2 medium onions
  • 2 hot peppers chili Anaheim, or jalapeño (optional)
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • 8 packed cups lettuce spinach, or mixed greens
  • 2 avocados sliced
  • 1 cup salsa
  • ¼ cup cilantro chopped
  • sour cream and shredded cheese optional


  • Add coconut oil to a wok or skillet and preheat on the stove. 
  • Thinly slice raw steak or cooked leftover beef and toss into preheated skillet.
  • While the meat is cooking, thinly slice the onions and peppers.
  • When the meat is almost cooked, add the onions, peppers, and spices and continue cooking until meat is done. 
  • Put 2 cups of salad greens on each plate.
  • Place fajita stir fry over greens and top with avocado slices, salsa, and fresh cilantro.
  • Add cheese or sour cream if desired.


Make this salad in individual portions in mason jars in advance by layering meat, cooked onions and peppers, and "wet" ingredients in the bottom and lettuce on top. 
Nutrition info does not include optional toppings.


Serving: 1salad | Calories: 538kcal | Carbohydrates: 29.5g | Protein: 29.4g | Fat: 35.7g | Saturated Fat: 14.2g | Cholesterol: 5mg | Sodium: 889mg | Fiber: 12.5g | Sugar: 7.6g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

If you’re also a fan of Mexican food, try these simple homemade versions that are staples in our home:

I’ve also found that making my own taco seasoning and fajita seasoning is a simple way to save money and avoid the additives, MSG, and other unnecessary chemicals in store bought seasonings. It’s also really nice to always have these on hand when I need them and easily add them to omelets, stir frys, and casseroles to add flavor and nutrients to any recipe.

What’s your favorite Mexican dish? Share below!

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