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When I am craving big Mexican flavors but want something fresh and filling, this Steak Fajita Salad is my go to. Tender slices of marinated steak pair perfectly with colorful veggies and crisp romaine, all drizzled with a smoky homemade Chipotle Ranch Dressing. It makes lunch or dinner feel special and is always a hit when I make it for family gatherings.
The first time I made this salad was a spontaneous lunch on a warm weekend. After one bite everyone around the table wanted seconds and now it is a regular request whenever I mention steak.
Ingredients
- Flat iron steak: offers incredible flavor and tenderness for the price. You can also use skirt or flank steak for similar results. Look for marbling and deep red color for a juicy bite
- Olive oil: helps the marinade penetrate and keeps steak juicy
- Worcestershire sauce: gives a savory umami depth that really highlights beef
- Fresh lime juice: provides acidity and brightens all the flavors
- Minced garlic: brings the marinade to life with aromatic punch. Use fresh cloves for best taste
- Ground cumin and chili powder: are classic spices for fajitas adding warmth and earthiness
- Red pepper flakes and black pepper: bring just the right heat. Adjust to suit your spice preference
- Granulated sugar: balances the heat and adds a subtle sweetness
- Yellow onion and red plus green bell peppers: roast up tender with plenty of natural sweetness. Choose firm veggies with glossy skin
- Roma tomatoes: slice easily and add juicy freshness
- Romaine lettuce: keeps things cool and crunchy. Hearts are especially crisp
- Low fat cheese: optional if you want a little creaminess. Use freshly shredded for best melt
Step by Step Instructions
- Marinate the Steak:
- Mix the olive oil Worcestershire sauce fresh lime juice minced garlic cumin chili powder red pepper flakes black pepper and sugar in a small dish. Place the steak in the dish and turn so every side gets coated. Cover and refrigerate at least two hours so the steak soaks in all the flavor
- Sauté the Veggies:
- Preheat a large grill pan or skillet to medium high. Drizzle with olive oil. Add sliced onion and both bell peppers. Stir fry them for a few minutes until just crisp but still tender. Remove to a plate and cover with foil to keep them warm
- Grill or Sear the Steak:
- Drizzle a bit more olive oil on the grill or skillet and add the marinated steak. Grill each side for about five minutes or until the doneness you prefer. Rest the steak on a plate for five minutes before slicing to keep the juices inside
- Assemble the Salad:
- Divide chopped romaine lettuce between six plates. Top with warm peppers onions sliced tomatoes and a sprinkle of cheese if using. Finish each salad with slices of cooked steak
- Whip Up the Chipotle Ranch:
- Stir together one and a half cups low fat ranch dressing and three teaspoons minced chipotle in adobo sauce. Cover and refrigerate until serving for a smoky spicy kick
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I always add extra peppers because they soak up the marinade even better than meat sometimes. The marinade reminds me of backyard summer dinners and has taken its place as one of our family classics.
Storage Tips
Store any leftover salad and steak separately in airtight containers in the fridge. Steak can be kept for up to three days and veggies for two
Save extra dressing in a small jar and spread on sandwiches or dip with veggies for easy snacks
Ingredient Substitutions
Swap steak for grilled chicken marinated tofu or even portobello mushrooms for a vegetarian version
Red onions can be used instead of yellow for a sweeter bite
Cotija or feta works if you want a bolder cheese flavor
Serving Suggestions
Serve salad bowls with a warm side of tortillas or tortilla chips for crunch
Top with fresh avocado cilantro or a squeeze of lime for even brighter flavor
Make it a make ahead meal by prepping steak and veggies the day before and tossing fresh when ready
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Cultural and Historical Context
Fajitas have their roots in Tex Mex cuisine. Traditionally made using skirt steak and served sizzling hot with onions and peppers. Turning fajitas into a salad keeps those classic flavors but with a lighter touch that is perfect for warm weather and modern dinners
Common Recipe Questions
- → Which steak cuts work best here?
Flat iron, flank, or skirt steak all deliver tender, flavorful results. Feel free to use your favorite or what’s on hand.
- → How long should the steak marinate?
For the best flavor and tenderness, marinate the steak for at least two hours before grilling or pan-searing.
- → What vegetables are in the salad?
A mix of sautéed red and green bell peppers, onion, Roma tomatoes, and crisp romaine brings color and crunch.
- → Is the chipotle ranch spicy?
The chipotle ranch dressing adds mild smoky heat, but you can adjust the amount of chipotle peppers to your taste preference.
- → Can this be made ahead of time?
Veggies and steak can be prepped in advance. Assemble and dress just before serving to maintain freshness and texture.