Steak Fajita Salad

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.

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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

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Ingredients

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

Instructions

• 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.

Notes

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.

 

Nutrition

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

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

• Crock Pot Chicken Fajita Meat
• Fajita Chicken Salad
• Cumin Taco Scramble
• Huevos Rancheros (Mexican ranch-style eggs for breakfast? Yes please!)
• Chipotle Style Burrito Bowls 

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!