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Grilled Steak Fajita Salad with Chimichurri Dressing

Name: Grilled Steak Fajita Salad with Chimichurri Dressing
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb. flank steak or skirt steak; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1 yellow pepper, julienned; 1 red pepper, julienned; 1 green pepper, julienned; 4 cups of spring mix; 1/2 cup pickled red onion; 1 avocado, sliced; 1/2 cup cherry tomatoes, halved; 1 garlic clove; 1 cup fresh cilantro; 2 tablespoon red wine vinegar; 1 tablespoon lime juice; 3 tablespoons olive oil; 1/4 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes; salt & pepper to taste

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An easy Grilled Steak Fajita Salad that’s loaded with tender steak, veggies, avocado and a quick zesty chimichurri dressing. This is a healthy low carb Mexican dinner recipe that you can throw together in 30 minutes.

Grilled Steak Salad

Y’all, I have been so excited to share today’s recipe with you. I think I made it like 2 weeks ago and have been dying to post it for Salad Week! In case you didn’t know, this week is “salad week” where I post all things Salad! Monday was my 15 Minute Avocado Caprese Chicken Salad I hope you enjoyed it. And if you’re not following me on Instagram or Pinterest make sure you are, because it’s Salad Week over there too and I’m sharing all the goods to get your waistline looking fantastic over the next couple of months.

After all, bikini season is right around the corner and abs are made in the kitchen. 🙂

An Easy Steak Fajita Salad Recipe

This Grilled Fajita Steak Salad where do I even start? (insert thinking emoji face) Well, let’s just say anything that comes together in 30 minutes and allows me to feed everyone in my family with one meal (meaning I don’t have to make another meal because someone doesn’t like it) is a winner to me! And this salad, yup, it does the trick!

What is a Fajita Salad?

It’s basically all the things you would see in fajitas and would eventually stuff in a taco, but put in a salad. So, it has a protein (chicken, beef, shrimp or fish), peppers and onions.

I usually put guacamole or avocado on my fajitas as well as tomatoes or salsa, so I added them into this salad!

How to make Fajita Salad?

Heat grill to medium high heat, about 350-375 degrees F..
Season both sides of the flank steak with salt and pepper. Set aside.
In a medium bowl add julienned peppers, sliced onions, 1 tablespoon of olive oil, salt and pepper to season.
To grill the onions and peppers. Place them on either a grill basket or put a cast iron skillet right on the grill. Saute for 5-10 minutes, stirring occasionally, until they are charred. Remove from grill and let rest.
Place seasoned flank steak on the grill. Sear each side for 4-5 mintues. Remove from grill and let rest for 5 minutes to the juices redistribute then slice the steak.
Assemble the salad: add spring mix to a large bowl, top with sliced steak, grilled peppers and onions, cherry tomatoes and sliced avocado. Serve with dressing on the side.

What is the best dressing for a Mexican salad?

Chimichurri Dressing – this one is my favorite. I love the zesty lime and cilantro flavor you get from it.
Cilantro Lime Dressing – probably my second favorite because it has a similar profile but a little less “zing” because it is sweetened with honey.
Poblano Dressing – made with raw poblanos this one packs a nice spicy punch that you’ll soon be addicted too.
Creamy Avocado Dressing – this one is the creamy “sister” of my cilantro lime dressing and loaded with flavor. I guarantee there won’t be any leftovers of this one.

Because this Fajita Salad is filled with steak I wanted to give you a heads up on the best cuts to use. Typically, when I making steak that will be “in something” the cuts I use are either Skirt Steak, Flank Steak or Top Sirloin. I find them to be less expensive but still a good quality piece of meat for what you’ll be using them for. (The skirt steak and flank steak I also usually buy them tenderized.)

The tender steak and charred peppers have a smoky flavor from the grill. Normally you would give the peppers and onions together. But I intentionally used pickled onions instead of grilled onions with this salad because the tang you get from the onions totally takes this salad over the top. Combined with the creamy avocado and zesty chimichurri sauce.

OMG… you’ll literally be in Salad Heaven! So the next time you’re thinking of having fajitas, skip the taco and go fajita salad. I promise you’ll never go back!

Bon Appetit friends!

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