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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’s really easy to make and can transform leftover beef (almost any cut) into a stellar meal.
Salad on the Go
This salad is great for dinner or lunch (I’ve even had it for breakfast!). It’s like having a fajita but without the tortillas, carbs, or gluten. It even works as a to-go meal. Just stick everything in a big container and toss it with salsa before eating. I also like making it into a mason jar salad for when I’m away from home.
To make a fajita steak salad in a mason jar simply work in layers. I put the cooked meat and veggies at the bottom, then add the toppings and finish it off with the lettuce on top. By making it this way the lettuce stays fresh and I don’t have to worry about the toppings making everything soggy.
I typically make several days’ worth of these salads in mason jars and keep them 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.
Delicious (& Healthy) Steak Fajita Salad Recipe
Sometimes I’ll make a chicken fajita salad, which is similar to this one but with different flavors. The good thing is there are lots of options so you can really own your salad recipe. If you like it spicier, add some chopped jalapeno peppers on top. For an extra zing, give the steak a squirt of lime juice.
One of the most important steps to having a tasty steak fajita salad is to give your beef some attention. I use my homemade fajita seasoning, but taco seasoning would also work. My version has chili powder, paprika, cumin, and garlic powder in it.
I also add a little cayenne pepper for some kick, but you could use black pepper for a tamer version (or omit it entirely). Some people also add oregano to their fajita seasoning.
You could marinade the steak in a vinaigrette, but I prefer just using the seasoning because it’s faster. And instead of dressing, I like to use salsa and sour cream to top the salad. You could try green goddess dressing or a cilantro lime dressing with a little cilantro, lime juice, and olive oil if preferred.
Choosing Your Veg
Really you can use whatever peppers and onions you have on hand. Just try to make sure they’re uniformly sliced so they cook evenly. I like orange, yellow, or red bell pepper because they’re a little more flavorful. But green bell peppers help balance out the sweetness of the more vibrant colored peppers. I add even more healthy veggies with my toppings, like avocado and cherry tomatoes.
This vibrant steak fajita salad is a delicious and easy way to get your veggies in. Top it with fresh avocado, sour cream, and salsa for dressing or whatever toppings you prefer.
Steak Fajita Salad
Servings
Ingredients
- 2 lbs skirt steak (or sirloin or flank steak, or pre-cooked leftover beef)
- 1 TBSP fajita seasoning
- 2 bell peppers sliced
- 2 medium onions sliced
- 2 TBSP coconut oil
- 8 cups salad greens or romaine lettuce
Serving Ideas
- 2 avocados sliced
- 1 cup salsa
- ¼ cup cilantro chopped
- sour cream optional
- shredded cheese optional
Instructions
Grilling Instructions
- Rub the fajita seasoning evenly over both sides of the steak.
- Place the bell pepper and onion slices in a grill basket and cook, stirring occasionally until tender and slightly charred in places.
- Sear the steak and then grill until it's medium-rare or to your desired doneness.
- Remove the vegetables and steak from the grill and allow it to rest for 5 minutes.
- After resting, thinly slice the steak against the grain.
Stovetop Instructions
- Rub the fajita seasoning evenly over both sides of the steak.
- Add the coconut oil to a skillet on the stove and heat over medium-high heat.
- Saute the onions and peppers, stirring occasionally, until tender then set aside.
- Thinly slice the seasoned steak and cook in the preheated skillet to desired doneness.
- Remove from the heat and set aside.
To Serve
- Place the salad greens in a large bowl.
- Top with the cooked veggies and steak as well as any additional toppings. I like avocado slices, cherry tomatoes, salsa, and fresh cilantro.
Nutrition
Notes
- Make this salad in individual portions in mason jars in advance by layering meat, cooked onions and peppers, “wet” ingredients in the bottom, and lettuce on top.
- Nutrition info does not include optional toppings.
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:
- Crock Pot Chicken Fajita Meat
- Fajita Chicken Salad
- Cumin Taco Scramble
- Huevos Rancheros
- Chipotle Style Burrito Bowls
What’s your favorite Mexican dish? Share below!
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