Beef Fajita Salad with Lime Vinaigrette (Printable)
Marinated grilled beef with fajita vegetables and zesty lime vinaigrette on crisp greens. A fresh Tex-Mex favorite.
# What You Need:
→ Beef
01 - 1 pound flank steak
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 small red onion, sliced
13 - 1 tablespoon olive oil
14 - 3.5 ounces cherry tomatoes, halved
15 - 1 avocado, sliced
16 - 4 ounces mixed salad greens
→ Lime Vinaigrette
17 - 3 tablespoons lime juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey
20 - 1/2 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - Salt and black pepper to taste
→ Optional Toppings
23 - 1 ounce crumbled feta or cotija cheese
24 - Fresh cilantro leaves
# Steps:
01 - In a bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, cumin, paprika, chili powder, minced garlic, salt, and pepper. Add flank steak and marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.
02 - Preheat a grill or grill pan to medium-high heat. Drizzle sliced peppers and onion with 1 tablespoon olive oil and toss to coat evenly.
03 - Grill the marinated steak for 4 to 5 minutes per side for medium-rare doneness or adjust to preference. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
04 - Grill the peppers and onions for 4 to 5 minutes until tender with light charring.
05 - In a small bowl, combine 3 tablespoons lime juice, 2 tablespoons olive oil, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk until emulsified.
06 - On a large platter, arrange salad greens, cherry tomatoes, grilled peppers and onions, avocado slices, and grilled beef slices.
07 - Drizzle salad with lime vinaigrette. Garnish with cheese and cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade doubles as a flavor infusion for the steak and a secret tenderizer, something I discovered after accidentally letting it sit too long once.
- This salad transforms ordinary weeknight dinners into something that feels restaurant-worthy without keeping you in the kitchen for hours.
02 -
- Pulling the steak off the heat when it still feels slightly too rare than you think you want will result in perfect doneness after resting, a lesson I learned after overcooking many good cuts.
- The vinaigrette benefits enormously from sitting for 10 minutes before serving, allowing the garlic to mellow and infuse the oil more thoroughly.
03 -
- Briefly warming tortillas on the grill while your steak rests gives you the option of transforming leftovers into quick fajita wraps the next day.
- The lime vinaigrette makes an incredible marinade for other proteins, especially chicken thighs, which Ive discovered after accidentally making too much dressing one time.