Beef Fajita Salad Lime (Printable View)

Tender beef strips with fresh vegetables and tangy lime dressing create a vibrant Tex-Mex dish.

# What You'll Need:

→ For the Beef

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -

→ For the Salad

10 -
11 -
12 -
13 -
14 -
15 -
16 -

→ For the Lime Dressing

17 -
18 -
19 -
20 -
21 -
22 -

# How-To Steps:

01 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a bowl. Add the sliced flank steak, toss to coat thoroughly, and let marinate for at least 15 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef for 2-3 minutes per side until just cooked through. Remove from heat and set aside.
03 - In a small bowl, whisk together olive oil, lime juice, honey, minced garlic, Dijon mustard, salt, and pepper until fully emulsified.
04 - Arrange the chopped romaine, bell peppers, red onion, avocado, cherry tomatoes, and cilantro on a large platter or in individual bowls.
05 - Top with the warm beef strips. Drizzle with lime dressing just before serving. Toss gently to combine or serve as a composed salad.

# Expert Advice:

01 -
  • The warm spiced beef against crisp cool vegetables creates that perfect contrast that makes you actually want to eat salad
  • You get all the Tex-Mex flavors you crave without the heavy post-meal slump that comes from tortillas and cheese
  • The lime dressing ties everything together in a way that makes each bite feel complete and satisfying
02 -
  • Never skip the step of slicing the beef against the grain because cutting with the grain leaves you with chewy tough strips that ruin the eating experience
  • Let the beef rest for just a couple of minutes after cooking so the juices redistribute and the meat stays tender when you slice it further if needed
  • The dressing should be added right before serving because the acid will make the avocado brown and the lettuce soggy if it sits too long
03 -
  • Freeze the flank steak for 30 minutes before slicing because partially frozen meat cuts much thinner and more evenly
  • Warm your platter in the oven for a few minutes before assembling because the temperature contrast keeps everything at its best

Go Back