Beef Fajita Salad Lime Vinaigrette

I threw this salad together on a Wednesday night when I had leftover steak and peppers that needed using. The lime vinaigrette was something I whisked up without measuring, and it turned out so bright and punchy that my partner asked if I'd ordered takeout. Sometimes the best recipes come from winging it with what's already in the fridge.

My sister came over one evening and watched me make this while we caught up over wine. She kept stealing bites of the charred peppers straight from the pan, and by the time I plated everything, half the onions were gone. We ended up making a second batch and eating it on the couch, talking until midnight.

Ingredients

• Flank steak or sirloin: Flank steak has this beefy chew that holds up to bold spices, but sirloin works if you want something more tender. Slice it thin against the grain so it stays juicy.
• Chili powder and cumin: These two are the backbone of that Tex-Mex warmth. I buy mine from a spice shop because the supermarket stuff can taste like dust.
• Smoked paprika: Adds a smoky depth without firing up the grill. If you only have regular paprika, it'll still work, just less complex.
• Red and yellow bell peppers: The sweetness from these balances the tangy dressing. I char them until they get those dark edges because that's where the flavor lives.
• Red onion: It mellows out beautifully when you cook it down, and the color looks gorgeous against the greens.
• Mixed salad greens: I use whatever mix looks freshest, usually something with arugula for a peppery bite.
• Cherry tomatoes: They burst with sweetness and add little pops of juice throughout the salad.
• Avocado: Creamy contrast to all the tangy and spicy flavors. Make sure it's ripe but not mushy.
• Feta or cotija cheese: Cotija is more traditional and salty, but feta is easier to find and just as good.
• Fresh lime juice: Bottled lime juice tastes like sadness. Squeeze real limes and you'll understand why this dressing works.
• Honey: Just a touch to round out the acidity without making it sweet.
• Dijon mustard: Helps the vinaigrette emulsify and adds a subtle sharpness.

Instructions

Marinate the beef:

Toss the sliced beef with olive oil and all the spices in a bowl. The oil helps the spices stick and keeps the meat from drying out. Let it sit while you prep everything else so the flavors have time to sink in.

Char the vegetables:

Heat your skillet until it's really hot, then add the peppers and onion with a bit of oil. Let them sit for a minute before stirring so they get those caramelized edges. They should be softened but still have some bite after about 5 minutes.

Cook the beef:

Use the same skillet without washing it because all those browned bits add flavor. Cook the beef quickly over high heat, stirring often. It should be just cooked through, not gray and tough.

Make the vinaigrette:

Whisk everything together in a small bowl, or shake it up in a jar if you're lazy like me. Taste it and adjust, it should be tangy and bright with a hint of sweetness.

Assemble the salad:

Spread the greens on a big platter, then arrange the beef, veggies, tomatoes, and avocado on top. Drizzle the dressing over everything and finish with cheese and coriander.

Bookmark

I made this for a summer dinner party once and served it family-style on a huge wooden board. Everyone built their own bowls, and people kept going back for more dressing. One friend told me she'd been trying to eat more salads but hated how boring they were, and this one finally made her excited about greens.

How to Customize This Salad

You can swap the beef for chicken thighs or even shrimp if you're not in a red meat mood. I've also made this with grilled portobello mushrooms for vegetarian friends, and the meaty texture holds up surprisingly well. Add black beans or roasted corn if you want it to feel more like a burrito bowl, or throw in some pickled jalapeños if you like heat.

Make Ahead Tips

The vinaigrette keeps in the fridge for up to a week and actually tastes better the next day. You can cook the beef and vegetables a few hours ahead and serve them at room temperature, which is how I prefer this salad anyway. Just wait to slice the avocado and dress the greens until right before serving, or everything gets soggy and sad.

Serving Suggestions

This salad is filling enough on its own, but I sometimes warm up a few tortillas and serve them on the side for people who want to make tacos. A cold beer or a margarita alongside makes it feel like a proper Tex-Mex night.

• Serve with tortilla chips and guacamole if you want to stretch it for more people.
• Top with a squeeze of extra lime and a sprinkle of flaky salt right before eating.
• Leftovers are great stuffed into a wrap the next day for lunch.

Bookmark

This salad has become my go-to when I want something fresh but satisfying. It feels special enough for company but easy enough that I make it for myself on a random Tuesday.

Recipe FAQs

→ Can I use a different cut of beef?

Yes, skirt steak or ribeye works well. Just ensure it is sliced thinly against the grain for tenderness.

→ What can I use instead of feta cheese?

Cotija cheese is traditional for fajitas, but you can also use Monterey Jack or omit it for a dairy-free option.

→ Is the salad spicy?

It has a mild kick from the chili powder. Adjust the amount or add cayenne pepper to increase the heat level.

→ How do I store leftovers?

Store the dressing separately from the salad and beef. Keep components in airtight containers in the fridge for up to 2 days.

→ Can I grill the vegetables?

Absolutely. Grilling the peppers and onions adds a smoky char that enhances the overall flavor profile of the dish.