Beef Fajita Salad with Lime Vinaigrette (Printer-Friendly)
Marinated grilled beef with colorful fajita vegetables and zesty lime vinaigrette on crisp salad greens.
# What You'll Need:
→ Beef
01 - 1 pound flank steak
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lime juice
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 small red onion, sliced
13 - 1 tablespoon olive oil
14 - 3.5 ounces cherry tomatoes, halved
15 - 1 avocado, sliced
16 - 4 ounces mixed salad greens
→ Lime Vinaigrette
17 - 3 tablespoons fresh lime juice
18 - 2 tablespoons olive oil
19 - 1 teaspoon honey
20 - 1/2 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - Salt and black pepper to taste
→ Optional Toppings
23 - 1 ounce crumbled feta or cotija cheese
24 - Fresh cilantro leaves
# How to Make It:
01 - Whisk together olive oil, lime juice, cumin, paprika, chili powder, minced garlic, salt, and pepper in a bowl. Add flank steak and marinate for at least 20 minutes at room temperature or up to 4 hours refrigerated.
02 - Preheat a grill or grill pan to medium-high heat. Drizzle sliced peppers and onion with 1 tablespoon olive oil and toss to coat evenly.
03 - Grill marinated steak for 4 to 5 minutes per side for medium-rare, adjusting for desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
04 - Grill peppers and onions for 4 to 5 minutes until tender with light charring.
05 - Combine lime juice, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk until emulsified.
06 - Arrange salad greens, cherry tomatoes, grilled peppers and onions, avocado slices, and sliced grilled steak on a large platter.
07 - Drizzle lime vinaigrette over the salad. Garnish with cheese and cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade does double duty as both a flavor booster for the steak and a foundation for the dressing, meaning every bite carries the same delicious profile.
- You can prep almost everything ahead of time, making this perfect for those evenings when you want to actually enjoy your company instead of being stuck in the kitchen.
02 -
- Letting the steak rest for a full 5 minutes before slicing is crucial, as I learned the hard way when I rushed once and watched all those flavorful juices run out onto the cutting board instead of staying in the meat.
- Warming your serving platter in the oven for just a few minutes keeps everything at the perfect temperature, especially if you're bringing the salad to the table for a family-style meal.
03 -
- Score your flank steak lightly in a diamond pattern before marinating to help the flavors penetrate more deeply and to prevent the meat from curling on the grill.
- Keep a small portion of the grilled vegetables separate before assembling and chop them finely to mix into leftover steak for amazing fajita quesadillas the next day.