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This Steak Fajita Salad has all the flavors of sizzling steak fajitas in a lighter summer salad made with grilled sirloin steak, peppers, onions, avocado, and a honey lime dressing.
Steak Fajita Salad
I love a good steak salad, especially in the summer when I want something fresh and satisfying without spending much time in the kitchen. This Grilled Steak Fajita Salad combines everything I enjoy about steak fajitas with the ease of a hearty salad. Juicy grilled steak is paired with smoky, charred peppers and onions, then served over crisp lettuce with creamy avocado and a simple honey lime dressing that ties everything together. It’s packed with protein, loaded with vegetables, and perfect for warm nights when you don’t want to turn on the oven. If you love a grilled steak salad, try my Chimichurri Steak Salad too!
Why You’ll Love This Steak Fajita Salad
My husband loves fajitas, so this is the perfect main dish salad to make everyone happy in my house and it’s great on a hot night or camping trip, when you don’t want to cook indoors.
- Low-carb version of a Tex-Mex favorite
- Minimal cleanup: Everything cooks outdoors on the grill, so there’s less mess in the kitchen.
- High-protein salad will fill you up, 29 grams of protein!
- Cooks in under 15 minutes: The onions, peppers, and steak grill simultaneously.
Ingredients You’ll Need
Here’s everything you need to make this easy steak fajita salad, plus some pantry staples for the vinaigrette. See the recipe card below for the exact measurements.
- Sirloin is a lean cut of beef perfect for fajitas.
- Grilled vegetables: Red and yellow bell peppers, poblano peppers, and red onion
- Olive oil prevents the meat and veggies from drying out
- Seasoning: Cumin, kosher salt, black pepper
- Salad vegetables: Romaine lettuce and avocado
- Cilantro leaves for garnish and flavor
- Fajita salad dressing: Olive oil, lime juice, honey, cumin, salt, and pepper to make this easy honey lime vinaigrette,
How to Make Steak Fajita Salad
I kept the peppers and onions whole so I could place them directly on the grill, eliminating the need for a grill basket. See the recipe card at the bottom for printable directions.
- Prepare the vinaigrette: Whisk all 6 ingredients in a small bowl.
- Season the steak and vegetables: Spray the sirloin with olive oil and sprinkle both sides with salt, pepper, and cumin. Drizzle the remaining oil over the onions and peppers, being careful to keep the onion rings intact. This will make them easier to grill if they aren’t separated.
- Grill the steak over medium-high heat for 5 to 7 minutes on each side until the internal temperature reaches 125°F. Remove it from the grill and let it rest before slicing.
- Grill the veggies: While the meat cooks, place the peppers and onions on the other side of the grill and cook until charred.
- Assemble the fajita salad: Slice the peppers and separate the onion rings. Put them and the sirloin on a bed of chopped lettuce, then top with avocado, cilantro, and dressing.
Can I make steak fajita salad without a grill?
Cook the steak and vegetables separately in a cast-iron skillet or grill pan on the stove over medium-high heat for the instructed time.
Variations
- Protein options: Swap sirloin for flank or skirt steak. If you don’t eat red meat, substitute chicken or shrimp.
- Add other vegetables such as cucumber or cherry tomatoes.
- Make it spicy: Grill a jalapeño or serrano with the other peppers.
- Not a fan of cilantro? Leave it out.
- Boost the fiber: Add canned black beans. They’re also a great option if you want to omit the meat and make a vegetarian fajita salad.
- Skip the dressing and diced avocado and top with guacamole instead.
- Cheese: Sprinkle shredded cheddar or crumbled cotija on top.
Steak Fajita Salad
This Steak Fajita Salad has all the flavors of classic steak fajitas in a fresh, satisfying salad. Made with juicy grilled steak, charred peppers and onions, creamy avocado, crisp lettuce, and an easy honey lime dressing, it's a high-protein summer dinner that's perfect for grilling season.
Yield: servings
Serving Size: 2 cups
Equipment
- grill or grill pan
Ingredients
- 1 pound sirloin steak, left to sit at room temperature for 30 minutes prior to cooking
- 1 red bell pepper, cut into large planks (stem and seeds removed)
- 1 yellow bell pepper, cut into large planks (stem and seeds removed)
- 1 poblano pepper, cut into large planks (stem and seeds removed)
- 1 red onion, sliced into 1/2-inch thick rings
- 2 teaspoons olive oil, divided
- 1 teaspoon cumin
- 5 cups chopped romaine hearts
- 5 ounces avocado, diced (from 1 medium)
- Cilantro leaves, for garnish
- 1 teaspoon Kosher salt
- Freshly ground black pepper
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 large limes, Juice of
- 1 ½ teaspoons honey
- ¾ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- To make the dressing, add all of the ingredients to a small bowl and whisk to combine. Set aside until ready to serve.
- Spray the steak with olive oil and season both sides with 1 teaspoon salt, pepper and the cumin.
- Add the peppers and onions to a mixing bowl and drizzle with the remaining 2 teaspoons of oil. Toss them to coat them in the oil, but be careful not to separate the onion rings.
- Preheat the grill to medium high heat and lightly oil the grates. Place the steak on one half of the grill. Cook for 5-7 minutes per side until the steak is 125 degrees F. Remove the steak from the grill and let rest for 10 minutes.
- Simultaneously, add the peppers and onions to the other side of the grill in an even layer. Cook, turning as needed, until the vegetables are nicely charred and soft, about 10 minutes. Remove the veggies from the grill and let rest until cool enough to handle.
- To serve, slice the peppers into strips and place on top of the chopped romaine. Separate the onion slices into rings and place them on top of the peppers. Slice the steak against the grain and shingle it on top of the vegetables. Top with avocado and cilantro and drizzle with the dressing.
Last Step:
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Variations
- Protein options: Swap sirloin for flank or skirt steak. If you don’t eat red meat, substitute chicken or shrimp.
- Add other vegetables such as cucumber or cherry tomatoes.
- Make it spicy: Grill a jalapeño or serrano with the other peppers.
- Not a fan of cilantro? Leave it out.
- Boost the fiber: Add canned black beans. They’re also a great option if you want to omit the meat and make a vegetarian fajita salad.
- Skip the dressing and diced avocado and top with guacamole instead.
- Cheese: Sprinkle shredded cheddar or crumbled cotija on top.
Nutrition
Serving: 2 cups, Calories: 298.5 kcal, Carbohydrates: 17 g, Protein: 29 g, Fat: 25.5 g, Saturated Fat: 4.5 g, Cholesterol: 78 mg, Sodium: 220 mg, Fiber: 5.5 g, Sugar: 7 g
Meal Prep and Storage Tips
- Meal prep: You can do a lot of the prep, such as seasoning the sirloin, cutting the peppers, onions, and lettuce, and making the vinaigrette, a day early.
- Storage: Since this fajita steak salad contains lettuce, it’s best to keep everything separate to prevent it from getting soggy. Place the meat and grilled veggies in one container, and the lettuce in a larger container. Store the vinaigrette in a small container. When you’re ready to eat, add everything to the lettuce container and slice the avocado right before serving.
- Refrigerate the sirloin, peppers, and onions for up to 4 days.
- Freeze in an airtight container for up to 3 months. Then, thaw in the fridge and assemble the salads before eating.
- Reheat the meat and veggies in the microwave or add them cold to the salad.
Serving Suggestions
Add some chips and salsa or a fun cocktail or mocktail if you’re hosting a party!
More Fajita Recipes
- Grilled Steak Fajitas
- Chicken Fajitas
- Shrimp Fajitas
- Spicy Breakfast Fajitas with Eggs
- Shrimp Fajita Bowls
