Quick & Healthy Steak Fajita Salad With A Cilantro Lime Vinaigrette
This hearty salad starts with a warm, cheesy layer of beans and is topped with leafy greens, crunchy veggies, and ripe avocado. Bringing it all together is a zesty cilantro lime vinaigrette that is literally delicious on any protein or veggie!
Fajita Dry Rub
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Chili Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
Steak Fajita Salad
- 1 lb Skirt Steak Or prefered cut
- 2 tbsp Olive Oil Or as needed
- 1 Bell Pepper
- 1 head Romaine Lettuce Or any leafy greens you like
- 1 pint Cherry Tomatos
- 2 Avocados
- 1 bag Mexican Shredded Cheese Mix
- 1 can Beans
Cilantro Lime Vinaigrette
- 1/2 cup Olive Oil
- 2 tbsp White Wine Vinegar
- 1 Lime, squeezed about 2 tbsps
- 2-3 cloves Garlic
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 bunch Cilantro
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.
This can be made paleo or Whole30 friendly by leaving out the beans and cheese.
Inspired by Our Salty Kitchen's steak fajita salad recipe.
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