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I really love 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 great meal.
Salads on the go
This salad is great for dinner or lunch (I even ate it for breakfast!). It’s like eating fajita but without the tortillas, carbs or gluten. It even works as a take away meal. Just pack everything in a large box and toss it with salsa before serving. I also love making it into a mason jar salad when I’m away from home.
To make the fajita steak salad in a mason jar just follow it in layers. I put the cooked meat and vegetables on the bottom, then add the toppings and finish with the lettuce on top. By doing it this way, the lettuce stays fresh and I don’t have to worry about the coating getting everything soggy.
I usually make a few days’ worth of these salads in a mason jar and keep them in the fridge for a simple lunch on busy days. Everything stays fresh, crispy and delicious as long as you layer it correctly, keeping the meat and salsa at the bottom.
Tasty (& Healthy) Fajita Steak Salad Recipe
Sometimes I’ll make a chicken fajita salad, similar to this one but with a different flavor. The good thing is that there are so many options that you can really master your salad recipe. If you like it tastier, add some chopped jalapeno peppers on top. For more zing, drizzle the steak with some lime juice.
One of the most important steps to a good steak fajita salad is to pay attention to your beef. I use my homemade fajita seasoning, but taco seasoning will also work. My version has chili powder, paprika, cumin, and garlic powder in it.
I also added some cayenne pepper for a little kick, but you can use black pepper for the tamed version (or omit it entirely). Some people also add oregano to their fajita seasoning.
You can marinate the steak in vinegar, but I prefer to just use seasoning because it’s quicker. And instead of sauce, I like to use salsa and sour cream to top the salad. You can try the goddess green sauce or the lemon cilantro sauce with some cilantro, lime juice, and olive oil if you like.
Choose your vegetables
You can really use whatever peppers and onions you have on hand. Just try to make sure they’re evenly sliced so they cook evenly. I like orange, yellow, or red bell peppers because they have a slightly stronger flavor. But green bell peppers help balance out the sweetness of more brightly colored peppers. I even add more healthy veggies to my toppings, like avocado and cherry tomatoes.
This vibrant steak fajita salad is a delicious and easy way to eat your veggies. Top it with fresh butter, sour cream and salsa for sauce or whatever you like.
Steak Fajita Salad
A delicious steak fajita salad with sautéed onions and peppers, fresh avocado and salsa for dressing.
Element
Serving Ideas
- 2 butter sliced
- first Cup Salsa
- Cup cilantro chopped
- sour cream optional
- shredded cheese optional
Guide
Baking Instructions
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Rub the fajita seasoning evenly on both sides of the steak.
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Place the bell pepper and onion slices in the baking pan and cook, stirring occasionally, until tender and slightly charred in places.
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Cut the steak and then grill until it’s just cooked through or to your desired doneness.
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Remove the vegetables and steak from the grill and let stand for 5 minutes.
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After the meat cools, thinly slice the beef in the direction of the grain.
Kitchen Guide
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Rub the fajita seasoning evenly on both sides of the steak.
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Put coconut oil in a pan on the stove and heat over medium-high heat.
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Sauté the onions and peppers, stirring occasionally, until soft, then set aside.
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Thinly slice the seasoned steak and cook in a preheated pan to desired doneness.
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Remove from heat and set aside.
Service
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Put the lettuce in a large bowl.
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Top with cooked vegetables and steak as well as any additional toppings. I love the avocado slices, cherry tomatoes, salsa and fresh coriander.
Note
- Before making this salad individual portions in a mason jar by layering cooked meat, onions and peppers, “wet” ingredients on the bottom and lettuce on top.
- Nutrition information does not include optional coatings.
Nutrition
Service: firstsaladCalories: 457kcalCarbohydrates: twelfthgProtein: 51gFat: 24gSaturated fat: twelfthgPolyunsaturated fats: firstgFat: 8gTrans fats: firstgCholesterol: 143mgSodium: 225mgPotassium: 1006mgFiber: 2gStreet: 5gVitamin A: 2850IUVitamin C: 99mgCalcium: 41mgIron: 5mg
If you’re also a fan of Mexican food, try these simple homemade versions of our in-house staples:
What is your favorite Mexican food? Share below!
