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Steak Fajita Salad with Cilantro Lime Vinaigrette

Zesty Steak Fajita Salad with Cilantro Lime Vinaigrette Bliss

This 30-Minute Steak Fajita Salad with Cilantro Lime Vinaigrette is a vibrant, healthy meal packed with flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 lb skirt steak flank steak works well as a substitute
  • 2 tbsp olive oil can swap with avocado oil if preferred
  • 1 onion yellow onion enhances flavors when sautéed
  • 1 red bell pepper use yellow or orange bell peppers for a different twist
  • 1 green bell pepper additional red or yellow peppers can substitute
  • 4 cups romaine lettuce consider using butter lettuce or kale for variety
  • 1 cup cherry tomatoes any ripe tomatoes can serve in their place
  • 1 medium avocado omit for a low-carb version
  • 1/2 cup queso fresco Cotija or a Mexican cheese blend are great alternatives
For the Dressing
  • 1/4 cup cilantro lime dressing omit honey for a strict Whole30 option
  • 2 tbsp white wine vinegar substitute with apple cider vinegar if needed
  • 2 tbsp fresh lime juice bottled lime juice will do, but fresh is always better
  • 1 clove garlic adjust amount based on personal taste

Equipment

  • Skillet
  • Blender
  • Cutting Board
  • tongs

Method
 

Step-by-Step Instructions
  1. Prep Steak: Allow the skirt steak to rest at room temperature for about 15 minutes. Meanwhile, prepare your workspace.
  2. Make Dressing: In a blender, combine white wine vinegar, lime juice, garlic, cilantro, honey, salt, and pepper. Blend until smooth.
  3. Season Steak: Mix your favorite fajita dry rub spices and coat the steak. Press the spice blend evenly over both sides.
  4. Cook Steak: Heat a skillet over medium-high heat with olive oil. Sear the steak for 3-4 minutes on each side until desired doneness.
  5. Cook Vegetables: In the same skillet, sauté sliced onions and bell peppers for 6-7 minutes until blistered and tender.
  6. Assemble Salad: Layer romaine lettuce as the base, top with sliced steak, vegetables, cherry tomatoes, and avocado. Drizzle dressing over.
  7. Garnish and Serve: Crumble queso fresco over the salad. Serve immediately while fresh and vibrant.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 150IUVitamin C: 100mgCalcium: 200mgIron: 3mg

Notes

Best enjoyed fresh but can sit at room temperature for 2 hours. Store leftovers separately for up to 3 days.

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