Fajita Steak Salad Recipes

STEAK FAJITA SALAD

Steps:

• Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
• Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
• Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

STEAK FAJITA SALAD

Steps:

• To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside. To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade. Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.

STEAK FAJITAS

Steps:

• Stir together the sugar, chili powder, cumin, garlic powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl to make the dry rub for the steak.
• Put the steak on a parchment-lined baking sheet. Rub both sides generously with the spice rub. Allow the steak to come up to room temperature for about 30 minutes. Meanwhile, prepare the vegetables.
• Place a grill pan over medium-high heat and allow the pan to heat for 5 minutes.
• Put the bell peppers and onions in a large mixing bowl. Drizzle with the olive oil. Sprinkle generously with salt and pepper. Spread the vegetables out over the hot grill pan. Cook, tossing occasionally, until caramelized and softened, 8 to 10 minutes. Put the grilled vegetables on a serving platter and tent with aluminum foil to keep warm.
• To cook the steak, brush the hot grill pan with the vegetable oil. Place the steak on the grill and cook for 3 minutes. Flip the steak over and cook for another 3 minutes. Transfer the steak to a cutting board and allow it to rest for at least 5 minutes.
• Slice the steak into thin strips, against the grain of the meat. Layer the steak over the warm vegetables and sprinkle with the cilantro leaves. Serve with shredded iceberg lettuce, sour cream and warm tortillas.

MEXICAN FAJITA STEAK SALAD

Steps:

• To make the fried tortilla strips, slice the two tortillas in half and then into 1/4 inch strips.
• Heat a tablespoon of olive oil in a large skillet and when it's hot, add the tortilla strips. Fry them for a few minutes, stirring and flipping often, until they're golden and crispy. Drain on paper towels and lightly season with salt.
• To make the fajita seasoning blend all the ingredients together well.
• To make the dressing put all into a small food processor and process until smooth. Taste to adjust anything.
• Pat the steak dry and rub on both sides with fajita seasoning. Heat a tablespoon of oil in a skillet on high heat and when it is really hot, add the steak. Cook, on highest heat, for about 3 minutes per side, or until done the way you like it. Remove the steak and let rest under foil for 10 minutes.
• Wipe out the pan, add 1 more tablespoon oil, and, when it's nice and hot, sear the onions. Remove to a plate and do the same with the peppers (no need to wipe the pan again.)
• If you have a gas stove blister the corn right over the flame, carefully holding it with tongs until the kernels start to pop and char. If you don't have a gas burner, blister the corn in the hot skillet. Put the corn into the microwave for 2 minutes, just to take the raw edge off. Let cool until you can handle it, and then slice the kernels off the cob.
• Arrange the lettuce on the bottom of a large shallow salad bowl. Slice the steak against the grain into thin slices. Arrange the steak in the center of the salad, surrounded by the onions and peppers, corn, olives, tortilla strips, and tomatoes.
• Top with dressing, or serve the dressing on the side. Garnish with fresh cilantro leaves and sliced jalapeños.

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS

Steps:

• Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
• Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
• Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

FAJITA STEAK SALAD

Steps:

• In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.
• Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.
• Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper.

STEAK FAJITA SALAD

Steps:

• Add the lime juice, cilantro, jalapeños, white onion, garlic, salt, pepper, and cumin, as well as a 1/4 cup of water to a mixing bowl and stir to combine. Slowly drizzle in a 1/4 cup of oil, whisking with the tines of a fork to combine.
• Place the steak in a gallon-sized ziptop bag, pour over the marinade, and seal tightly. Refrigerate for at least 1 hour or up to 4 hours.
• Set the beef out at room temperature for 30 minutes prior to cooking. Remove the protein from the bag and pat dry with a paper towel. Drizzle with 1 tablespoon of oil and sprinkle with 1 1/2 teaspoon Kosher salt and 1 teaspoon pepper. Rub all over to adhere, and set aside until ready to use.
• Add 3 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat. Once the oil has come to temperature, add the flank steak and cook for about 12-14 minutes, turning it about half-way through. Set aside and allow to rest 5-10 minutes.
• Add all of the ingredients to a food processor fitted with a blade attachment or blender and mix until the consistency is smooth and homogenous.
• Then, slice the beef as thin as possible (cutting against the grain) and set aside.
• Add all of the salad ingredients to a large bowl and toss to combine. Top with the sliced steak and serve with Cilantro Lime Dressing.

STEAK FAJITA SALAD

Steps:

• Rub the fajita seasoning evenly over both sides of the steak.
• Place the bell pepper and onion slices in a grill basket and cook, stirring occasionally until tender and slightly charred in places.
• Sear the steak and then grill until it's medium-rare or to your desired doneness.
• Remove the vegetables and steak from the grill and allow it to rest for 5 minutes.
• After resting, thinly slice the steak against the grain.
• Rub the fajita seasoning evenly over both sides of the steak.
• Add the coconut oil to a skillet on the stove and heat over medium-high heat.
• Saute the onions and peppers, stirring occasionally, until tender then set aside.
• Thinly slice the seasoned steak and cook in the preheated skillet to desired doneness.
• Remove from the heat and set aside.
• Place the salad greens in a large bowl.
• Top with the cooked veggies and steak as well as any additional toppings. I like avocado slices, cherry tomatoes, salsa, and fresh cilantro.

EASY KETO BEEF FAJITA SALAD RECIPE

Steps:

• Mix avocado oil, lime juice, cilantro, garlic, fajita seasoning, salt and pepper in a small bowl, then pour it over the steak in a large bowl and toss to combine.
• Cover with plastic wrap and let marinate at least 30 minutes, up to overnight.
• Heat two tablespoons of the oil in a large skillet then add the red and yellow peppers and cook for 5-6 minutes or until they become tender and turn a light brown color.
• Remove peppers from the pan and set aside for later.
• Remove the steak from the sauce and cook it in the same pan as the peppers over medium heat on each side for about 6 minutes or until it reaches your preferred doneness.
• Let it rest for 10 minutes then slice into long strips.
• Add the lettuce to a large bowl then add the cherry tomatoes, cheese, some guacamole then the sliced steak.
• Serve with freshly chopped cilantro and lime wedges if desired.

FAJITA TACO SALAD

Steps:

• Make Chipotle Ranch Dressing. In a mixing bowl, combine the ingredients - the Greek yogurt, mayonnaise, chipotle pepper/sauce, cilantro, lime juice, and seasonings. Whisk and then add water to thin as needed. Store in the refrigerator until ready to serve.
• Prep salad ingredients. Prep the remaining ingredients ahead of time. Chop fresh veggies, rinse beans, etc. Set aside.
• Prep marinade. In a mixing bowl, combine the Mexican Marinade ingredients - the olive oil, Worcestershire sauce, chili powder, ground cumin, garlic powder, red pepper flakes, salt, pepper, sugar, and lime juice. Whisk together.
• Marinate steak. Place the steak in a freezer bag and then add the marinade. Massage with your fingers and place in the refrigerator for at least an hour.
• Grill steak and corn. Light a grill to 400 degrees. Set your meat on the counter to take the chill off - this should be done about 30 minutes before grilling. When grill is hot, place the steak on the grill and sear. Flip as needed and cook until the meat is still pink in the middle (personal preference), about 140 degrees.
• Grill corn until slightly charred. Be careful to avoid over-cooking the corn - it doesn't take too long.
• Slice. Let meat rest on the counter for about 10 minutes. Slice against the grain with a sharp knife. Slice the corn off the cobs.
• Serve. Add all salad ingredients to bowls and top with the Chipotle Ranch Dressing. Enjoy!

STEAK FAJITA PASTA SALAD

Steps:

• In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
• Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
• Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
• Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium high for 2-3 minutes until the onion begins to soften.
• Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
• Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches desired level of doneness, approximately 3-4 minutes per side for medium rare.
• Once meat is cooked set aside and let rest for 10 minutes then slice into thin strips.
• Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
• Pour the dressing over the pasta salad and toss to coat.
• Enjoy!

FAJITA SALAD WITH STEAK (WHOLE30, LOW CARB, KETO)

Steps:

• Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
• Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
• Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more.
• Transfer the steak to a cutting board and tent with aluminum foil to rest.
• Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
• Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.

FAJITA SALAD

Steps:

• 1. Spray a large nonstick grill pan with nonstick spray, then set over high heat until smoking. Coat steak on both sides with chili powder, then grill until medium, about 8 minutes, turning once. Transfer to a cutting board, let rest for 5 minutes, then cut into 1/4-inch pieces. 2. Toss steak, tomato, green chilies, corn, black beans, lime juice, oregano and cumin in a big bowl until well combined. Place 2 cups shredded lettuce on each plate; divide salad among them.

FAJITA STEAK SALAD RECIPE FOR CANDIDA

Steps:

• Make the dressing: Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.
• Make the salad: Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, generously season the steak with salt, pepper, cumin, and paprika on both sides.
• Place the steak in the pan and cook undisturbed until a dark golden-brown crust forms, about 4 minutes. Flip and cook until until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more. Transfer the steak to a cutting board and tent with aluminum foil.
• Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
• Combine the lettuce and cabbage in a large bowl. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.

FAJITA TACO SALAD

Steps:

• Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.
• Season the steak chunks with salt and black pepper. Set aside.
• Heat olive oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
• Fry the beef until the edges are starting to brown (3-5 minutes). Turn the beef chunks over halfway through.***
• Using a slotted spoon, transfer the beef to a bowl, then add peppers and onion to the pan. Cook until just starting to soften (1-2 minutes).
• Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.

GRILLED STEAK FAJITA SALAD WITH CHIMICHURRI DRESSING

Steps:

• Heat grill to medium high heat, about 350-375 degrees F..
• Season both sides of the flank steak with salt and pepper. Set aside.
• In medium bowl add julienned peppers, 1 tablespoon of olive oil, salt and pepper to season. Toss to coat the peppers.
• To grill the peppers. Place them on either a grill basket or put a cast iron skillet right on the grill. Saute for 5-10 minutes, stirring occasionally, until they are charred. Remove from grill and let rest.
• Place seasoned flank steak on the grill. Sear each side for 4-5 minutes. Remove from grill and let rest for 5 minutes to the juices redistribute then slice the steak.
• For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
• To assemble the salad add spring mix to a large bowl (or four individual bowls), top with sliced steak, grilled peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.

FAJITA SALAD RECIPE

Steps:

• Heat cooking spray in a large skillet over medium heat. Add chicken and cook for 6-8 minutes stirring occasionally until browned and at 165°F internal heat. Remove and set aside on a plate covered.
• Add olive oil, bell peppers and onion to the pan and cook until softened, stirring often.
• Follow instructions on the fajita mix and add the mix in with water along with the chicken and stir. Let heat for 3 minutes
• Add Chicken, vegetables, avocado and cheese to the lettuce in a large bowl. Toss until mixed. Serve in individual bowls and dress with your favorite dressing, salsa and cheese. Squeeze on a little lime juice. Enjoy!

FAJITA STEAK SALAD

Steps:

• Preheat grill to medium-high (450°F to 500°F) and lightly oil grates. Season steak with fajita seasoning. Drizzle onion (try not to separate into rings) and bell peppers with oil and season with ¼ teaspoon salt.
• Place steak on grates on 1 half of grill; place onion and bell peppers on other half. Grill, covered, until steak, onion, and bell peppers are deeply charred, 5 to 6 minutes. Flip steak and vegetables; grill until vegetables are tender and steak is charred and a thermometer inserted in thickest portion registers 135°F for medium-rare, 5 to 6 minutes. Remove from grill and let rest for 5 minutes. Thinly slice steak against the grain, halve bell pepper quarters lengthwise, and separate onion slices into rings.
• While steak rests, whisk sour cream, lime juice, and remaining ½ teaspoon salt in a large bowl. Reserve ¼ cup dressing for serving. Add romaine to remaining dressing in bowl and toss to combine. Serve dressed romaine with steak, bell peppers, onion, and avocado. Drizzle with remaining dressing, if desired.

FAJITA STEAK SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Remove the steak from the fridge, remove packaging, and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
• Place all vinaigrette ingredients into a blender, and blend until smooth. Set aside.
• Prepare the fajita dry rub. Place all dry rub ingredients into a small bowl, then mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
• Heat a 12" cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 3-4 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest while you cook the peppers and onions.
• Reduce the head to medium high, then add the oil to the skillet. Add the peppers and onions and toss to coat in the fat and leftover fajita spices. Saute the vegetables, tossing frequently, until soft and charred in spots, 6-7 minutes. Remove the skillet from heat.
• Thinly slice the steak against the grain.
• Prepare the salad. Divide the lettuce between four bowls, then top with half a sliced avocado and one-quarter of the tomatoes. Top each salad bowl with a quarter of the onions and peppers and a quarter of the steak. Sprinkle with cheese if using, and drizzle with cilantro lime vinaigrette to taste. Serve immediately.

FAJITA STEAK SALAD RECIPE

Steps:

• To prepare this Mexican salad, first, take a large sized bowl and squeeze lemons in it. Then, add olive oil, cumin, sesame seeds, chilli powder, kosher salt, cayenne pepper in it. Mix them together using a blender till they are emulsified and keep aside.
• Now, take a medium sized pan and place it on high flame for next 10 minutes. Meanwhile, prepare the steak by rubbing it with paprika, pepper, cumin and salt on both sides.
• Now, place the steak on the pan and lay it over there for next 4-5 minutes until golden brown. Flip the steak and let it cook from other side too. Once the steak has cooked well, transfer it to a chopping board and tent with aluminium foil.
• Next, take a small sized bowl and slice avocados, cherry tomatoes, bell peppers, yellow onion and lettuce in it.
• Now, in the same pan in which steak was cooked, add the chopped vegetables along with salt and pepper. Cook the veggie mixture until it gets soft and slightly charred.
• Lastly, add lettuce, cabbage and avocado in the prepared mix (step1). Cut the steak across the grain and add it to the bowl. Also, add cooked onions, peppers, tomatoes in it and serve.

FAJITA STEAK SALAD

Steps:

• For the flank steak
• In a large measuring cup, combine the oil, Worcestershire sauce, lime juice, garlic, Fajita & Taco Spice, and brown sugar.
• Stir well to combine then remove ½ cup of the marinade and reserve for the vegetables.
• Divide the remaining marinade into two 1 gallon plastic bags. Place one flank steak into each bag and allow to marinate in the refrigerator for 2 hours or longer. Allow the meat to come to room temperature before cooking.
• When you are ready to cook, preheat a charcoal or gas grill to medium high heat. Cook the flank steaks 4-5 minutes per side for medium rare. Remove the meat from the grill and allow it to rest a few minutes before slicing.
• For the vegetables
• Combine the vegetables and reserved marinade in a gallon plastic bag and allow to marinate 2 hours or longer. Grill the vegetables alongside or after the steak, turning every minute or so to get a nice sear on all sides.
• Transfer the vegetables to a cutting board and chop into bite sized pieces.
• For the dressing
• While the meat and vegetables are marinating, prepare the dressing.
• In a blender, combine the cilantro, yogurt or sour cream, minced garlic, lime juice, salt and pepper. Blend well.
• Add the grapeseed oil to the mixture and blend again.
• For the salad
• On a large platter, lay down a bed of romaine lettuce. Add the warm meat and vegetables, and drizzle on a generous portion of dressing. Garnish with cilantro and cheese (optional).

QUICK & HEALTHY STEAK FAJITA SALAD WITH A CILANTRO LIME VINAIGRETTE

Steps:

• Remove the steak from the fridge and set on a cutting board to come to room temperature while you prepare the vinaigrette and dry rub.
• Place all vinaigrette ingredients into a blender and blend until smooth. Set aside.
• Place all dry rub ingredients into a small bowl and mix until thoroughly combined. Rub the fajita seasoning into both sides of the steak.
• Heat a cast iron skillet or grill pan over high heat. Add the steak to the grill pan and sear 4-5 minutes per side for medium rare. Remove the steak from the skillet and place on a cutting board to rest for 10 minutes before slicing.
• Thinly slice the steak against the grain.
• Prepare the salad! Start with a warmed layer of black beans, followed by a layer of cheese so it gets melty. Top with your dressed greens, avocado, peppers and sliced cherry tomatoes. Finish it off with slices of steak and a drizzle of your vinaigrette. Sprinkle more cheese and serve immediately.

STEAK FAJITAS SALAD

Steps:

• Slice onion and bell peppers.
• Slice steak.
• Add salsa to bottom of the Instant Pot..
• Add rest of ingredients and stir together.
• Close lid. Cook on Manual/Pressure Cook, High
• Pressure for 25 minutes. Natural release. Open
• Lid.

STEAK FAJITA PASTA SALAD

Steps:

• In a small bowl combine all of the dressing ingredients and set aside while you prepare the rest of the dish.
• Mix 3 tablespoons olive oil, chili powder, cumin, paprika, salt, onion powder, garlic powder, and cayenne pepper in a small bowl.
• Divide in half and add 1/2 of the marinade to a resealable bag. Add steak to bag and rub the marinade into it. Place bag in the refrigerator and marinate for 1-3 hours.
• Add a 1 tablespoon of oil to a large skillet along with the sliced onion. Cook over medium-high for 2-3 minutes until the onion begins to soften.
• Add bell peppers and the remaining marinade to the onions and continue to cook until vegetables are tender.
• Set vegetables aside and add remaining 1 tablespoon of oil to the skillet. Remove steak from fridge and place in hot pan. Cook until meat reaches the desired level of doneness, approximately 3-4 minutes per side for medium-rare.
• Once the steak is cooked set aside and let rest for 10 minutes then slice into thin strips.
• Add steak, peppers, onion, cucumbers, tomatoes, olives, and jalapenos to a large bowl of cooked pasta. Toss to combine.
• Pour the dressing over the pasta salad and toss to coat.