grilled fajita steak salad with chimichurri dressing in a bowl

Grilled Steak Fajita Salad with Chimichurri Dressing

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 4 1x
  • category Category: Beef
  • method Method: Grill
  • cuisine Cuisine: Mexican


An easy grilled fajita steak salad that’s loaded with tender steak, veggies, avocado and a quick chimichurri dressing done in 30 minutes.



Steak Fajita:

  • 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

Chimichurri Dressing:

  • 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


  1. Heat grill to medium high heat, about 350-375 degrees F..
  2. Season both sides of the flank steak with salt and pepper. Set aside.
  3. In medium bowl add julienned peppers, 1 tablespoon of olive oil, salt and pepper to season. Toss to coat the peppers.
  4. To grill the 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.
  5. Place seasoned flank steak on the grill. Sear each side for 4-5 minutes. Remove from grill and let rest for 5 minutes to the juices redistribute then slice the steak.
  6. For the dressing: add garlic clove, fresh cilantro, red wine vinegar, lime juice, 1/4 teaspoon smoked paprika, red pepper flakes, salt and pepper to a small food processor or blender. Blend until the cilantro is finely chopped. Then add olive oil to the food processor and blend until the dressing combines.
  7. To assemble the salad add spring mix to a large bowl (or four individual bowls), top with sliced steak, grilled peppers, pickled onions, cherry tomatoes and sliced avocado. Serve with chimichurri dressing on the side.


  • Serving Size: 1 1/2 cup salad + dressing
  • Calories: 438
  • Sugar: 4 g
  • Sodium: 435 mg
  • Fat: 32 g
  • Saturated Fat: 7 g
  • Carbohydrates: 13 g
  • Fiber: 5 g
  • Protein: 27 g
  • Cholesterol: 75 mg

Keywords: steak salad, fajita steak, grilled steak salad recipe