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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.
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.
Notes
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: 2cups, Calories: 298.5kcal, Carbohydrates: 17g, Protein: 29g, Fat: 25.5g, Saturated Fat: 4.5g, Cholesterol: 78mg, Sodium: 220mg, Fiber: 5.5g, Sugar: 7g
- WW Points: 7