Beef Fajita Salad Lime Vinaigrette (Print Version)
Tender grilled beef and sautéed peppers over fresh greens with tangy lime vinaigrette.
# What You'll Need:
→ For the Beef
01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper
→ For the Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 tbsp olive oil
→ For the Salad
13 - 5 oz mixed salad greens
14 - 3.5 oz cherry tomatoes, halved
15 - 1 small avocado, sliced
16 - 2 oz crumbled feta or cotija cheese
17 - Fresh coriander leaves, for garnish
→ For the Lime Vinaigrette
18 - 3 tbsp fresh lime juice (about 2 limes)
19 - 2 tbsp olive oil
20 - 1 tsp honey
21 - 1 clove garlic, finely minced
22 - 1/2 tsp Dijon mustard
23 - 1/4 tsp salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a bowl, toss the sliced beef with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while you prep the vegetables.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced peppers and red onion. Sauté for 4–5 minutes until slightly charred and softened. Transfer to a plate.
03 - In the same skillet, cook the marinated beef for 3–4 minutes, stirring frequently until browned and cooked through. Remove from heat.
04 - In a small bowl or jar, whisk together lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
05 - Arrange salad greens on a large platter or individual bowls. Top with sautéed peppers, onions, cherry tomatoes, avocado slices, and beef strips.
06 - Drizzle generously with lime vinaigrette. Sprinkle with crumbled cheese and fresh coriander. Serve immediately.
# Expert Tips:
01 -
- It tastes like restaurant fajitas but you can eat it with a fork and feel virtuous about all those greens.
- The lime dressing is so good you'll want to make extra and keep it in a jar for the week.
- Everything cooks in one skillet, so cleanup is actually manageable on a weeknight.
02 -
- Don't overcook the beef or it turns into leather. Flank steak especially goes from tender to tough in about 30 seconds.
- Slice your beef against the grain, not with it, or you'll be chewing forever.
- Make the vinaigrette first and let it sit while you cook. The garlic mellows out and the flavors blend together.
03 -
- Let your beef come to room temperature before cooking so it sears instead of steams.
- Use a cast iron skillet if you have one, it gets hotter and gives better color on the vegetables and meat.
- If your avocado isn't ripe, leave it out rather than using a hard, flavorless one.