Grilled Steak Fajita Salad

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Grilled Steak Fajita Salad brings together juicy marinated steak, charred peppers and onions, and a tangy honey-lime dressing for a fresh, satisfying meal that's ready in 30 minutes.

703 CAL 65g CARBS 35g FAT 42g PROTEIN 9
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Alright, let's talk about this Grilled Steak Fajita Salad. I first made this when I was craving steak fajitas but wanted something a little lighter, and let me tell you, it did not disappoint. The steak gets this amazing flavor from a simple marinade of lime and fajita seasoning, while the veggies are grilled to a perfect char and bring in that smoky goodness you know and love. But the real secret is that honey-lime dressing. It's just sweet enough, with a nice tang, and it pulls everything together perfectly.

This steak salad is seriously the easiest thing to whip up, and it's become one of my favorites for those nights when I'm craving something fresh and full of flavor but without the heavy feeling. Whether you're making it for dinner, prepping for the week, or bringing it to a get-together, it's a total crowd-pleaser. I've even thrown in a little extra heat with jalapeños, and the whole thing just sings. You've gotta try this. It's everything you want in a fajita but in salad form!

Steak Salads Are the Bomb

Never had a steak salad before? Here are some great reasons to try it:

  • Sizzling flavor: The marinated steak, grilled peppers, and onions pack a flavor punch you won't forget. It's like your favorite fajitas but in a salad bowl!
  • Tasty time saver: This recipe comes together in under 30 minutes (not counting the marinade), making it perfect for busy weeknights or when you need something fresh and filling without the fuss.
  • Customizable: Swap out the veggies, use a different dressing, play around with toppings–the choice is up to you!
  • Meal prep friendly: Prep the steak, veggies, and dressing in advance, and you've got an easy and healthy lunch or dinner ready to go for the week.
  • Perfect for summer: This salad has all the smoky, grilled flavors that scream summer BBQ vibes!

An assortment of fresh ingredients for a salad: lettuce, tomatoes, bell peppers, black beans, corn, cheese, onions, and uncooked beef.

Ingredients and Substitutions

Here are the main ingredients you'll want to grab for this steak salad recipe:

  • Flank steak: If you're looking for an alternative, skirt steak or sirloin can also work well. Make sure to cook it medium-rare or medium to keep it juicy!
  • Lime (juice and zest): Adds brightness and a fresh tang to both the marinade for the steak and the salad dressing. The zest gives an extra punch of lime flavor, so don't skip it!
  • Fajita seasoning: This blend of spices brings all the classic fajita flavors. If you want to make it from scratch, use my Fajita Seasoning recipe!
  • Worcestershire sauce (or soy sauce): This adds depth and umami to the steak's marinade. Worcestershire brings a little more tang, while soy sauce gives a more salty richness. Both are great, but use what you have on hand!
  • Bell peppers (any color): Opt for fresh peppers for the best texture, but if you're in a pinch, frozen peppers work too. Poblano peppers are also a great option!
  • Romaine lettuce: The base for our salad. You can use any type of lettuce you like! Sometimes, I like to swap in Grilled Romaine for a smokier flavor!
  • Honey: Adds sweetness to the dressing! If you're vegan, you can swap it out for maple syrup or agave instead.

How to Make Fajita Steak Bowls

These bowls are super simple and quick! Here's how to make them:

1. Prep the steak

Toss steak with lime juice, Worcestershire sauce, oil, and fajita seasoning. Let it soak up those flavors for a bit.

Pro tip: Marinate longer if you have time. It'll be even tastier!

2. Grill the steak

Cook steak on a hot grill, flipping once, until it's seared and cooked how you like it.

Alternative: You can also use a cast iron skillet indoors if grilling isn't an option!

3. Grill the veggies

Brush peppers and onions with oil and seasoning. Grill until they're tender with tasty char marks.

4. Make the dressing

Quickly whisk lime juice, oil, honey, and spices together until smooth.

5. Build your salad

Layer lettuce, grilled veggies, steak slices, tomatoes, corn, black beans, cheese, and cilantro. Finish with a generous drizzle of the honey lime dressing.

Serving and Swaps

These steak bowls are super customizable and so easy to serve with your favorite sides! Here's some inspiration for you:

Three vibrant plates of salad topped with sliced beef, lettuce, tomatoes, and corn, with lime and a jar of dressing in the background.

Storage and Reheating

To store your Grilled Steak Fajita Salad, keep the salad components separate. Store the cooked steak, grilled vegetables, and honey-lime dressing in airtight containers in the fridge for up to 2 days. The lettuce, tomatoes, and other fresh ingredients should be stored separately to keep them crisp.

When reheating, it's best to warm the steak and veggies in the microwave or on the stove until heated through, but don't heat the fresh veggies and lettuce. Add the dressing after reheating to keep it fresh and flavorful.

Make ahead: If you want to prepare this ahead of time, you can marinate the steak and grill the veggies in advance. Store them in the fridge, and when you're ready to eat, assemble the salad and drizzle with the dressing. This makes for an easy weeknight dinner when you're short on time.

Leftover Ideas:

  1. Taco filling: Use the leftover steak and veggies for Steak Tacos or burritos. Add some salsa, cheese, and a squeeze of lime for an easy lunch or dinner.
  2. Steak salad wraps: Take the leftover salad ingredients, wrap them up in a tortilla, and drizzle with dressing for a quick and satisfying wrap.

Frequently Asked Questions

Got questions? We've got answers below:

To get the perfect fajita-style slices, make sure to cut the steak against the grain. This will result in more tender and flavorful pieces. Use a sharp knife for clean cuts.

 

Yes, you can increase the heat by adding some ground chipotle powder to the dressing or seasoning the steak with a bit of cayenne pepper. It'll bring a smoky, spicy kick without the jalapeños.

 

A vibrant salad topped with grilled beef, cherry tomatoes, peppers, cilantro, and feta, served on a plate with a jar of dressing.
The Recipe
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Grilled Steak Fajita Salad

703 CAL 65g CARBS 35g FAT 42g PROTEIN 9
PREP TIME: 20 Min
COOK TIME: 10 Min
TOTAL TIME: 30 Min
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Ingredients

US METRICS
  • Grilled Steak Fajitas

  • 1 lb lean flank steak (or skirt steak, sirloin, bavette, kept whole)
  • 1 lime, juice and zest (more to taste)
  • 3 tbsp fajita seasoning (see homemade recipe below)
  • 1/4 cup olive oil
  • 1 tbsp Worcestershire sauce (or soy sauce)
  • 3 bell peppers, cut into planks
  • 1 red onion, cut into rounds
  • Salad

  • 8 cups Romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1.5 cups corn (fresh, frozen, or canned)
  • 1.5 cups canned black beans, drained and rinsed
  • 1 cup shredded Mexican cheese (I used reduced fat)
  • 1/2 cup cilantro, chopped
  • Honey Lime Dressing

  • 1/3 cup lime juice
  • 3 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and pepper

Instructions

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1

Combine the steak, olive oil, lime juice, Worcestershire sauce, and half the fajita seasoning in a large bowl. Let the steak marinate for at leats 15 minutes, up to 2 hours.

2

Preheat the grill over medium-high heat. Make sure the grill grates are clean. Add the steak. Cook for 3-4 minutes until lightly browned and seared on the bottom. It should easily be released from the grill. Flip and cook for 3-4 minutes until the steak is cooked to medium-rare/medium. Cook longer if desired or if needed for thicker cuts of steak. Do not overcook or the steak can be tough. Remove and tent with foil.

3

Drizzle the peppers and onions with olive oil or cooking spray. Season the peppers and onions with half the fajita seasoning. Cook for 4-6 minutes per side (longer for softer veggies) until the veggies are tender-crisp and lightly charred. The peppers may cook more quickly than the onions, remove them earlier if needed.

4

Make the dressing by whisking together the lime juice, olive oil, honey, garlic powder, cumin, salt, and pepper.

5

Assemble the salads with the chopped lettuce, tomatoes, corn, black beans, shredded cheese, and cilantro. Drizzle with honey lime vinaigrette.

Equipment

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Nutritional Facts
Serving Size: 3-4 cups salad with 4 oz meat
Amount Per Serving
Calories 703
Calories from Fat 8327
% Daily Value *
Total Fat 35g
1424%
Saturated Fat 12g
58%
Monounsaturated Fat 3g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 103mg
34%
Sodium 1353mg
59%
Total Carbohydrate 65g
21%
Dietary Fiber 13g
44%
Sugars 24g
Protein 42g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Notes

Optional: Crumbled tortilla chips, avocado, queso fresco, pickled jalapenos, sour cream
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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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