Beef Fajita Lime Salad (Printable)

Tender spiced beef with crisp vegetables and a zesty lime dressing for a vibrant meal.

# What You'll Need:

→ For the Beef

01 - 14 oz flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper

→ For the Salad

10 - 1 large romaine lettuce heart, chopped
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
15 - 3.5 oz cherry tomatoes, halved
16 - 2 oz cheddar cheese, shredded (optional)
17 - Fresh cilantro leaves, to garnish

→ For the Lime Dressing

18 - 3 tbsp extra-virgin olive oil
19 - 2 tbsp fresh lime juice (about 1 lime)
20 - 1 tbsp honey
21 - 1 tsp Dijon mustard
22 - 1 small garlic clove, minced
23 - 1/4 tsp salt
24 - 1/8 tsp black pepper

# How-To Steps:

01 - In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the sliced beef and mix to coat. Let marinate for 10 minutes while preparing the salad.
02 - Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef for 2-3 minutes per side until browned and just cooked through. Remove from heat and set aside.
03 - In a large salad bowl, arrange the chopped lettuce, bell peppers, red onion, avocado, cherry tomatoes, and shredded cheese (if using).
04 - Whisk together all lime dressing ingredients in a small bowl until emulsified.
05 - Add the warm beef strips to the salad. Drizzle with the lime dressing and toss gently to combine. Garnish with fresh cilantro leaves and serve immediately.

# Expert Advice:

01 -
  • The warm spiced beef against crisp cold vegetables creates that perfect temperature contrast that makes every bite interesting
  • You get all those fajita flavors without the carb-heavy tortillas, leaving room for extra guacamole
  • The lime dressing cuts through the rich beef and creamy avocado like magic
02 -
  • Slicing beef against the grain is not optional because otherwise you end up with chewy rubbery strips that ruin the whole experience
  • Let the beef rest for just a couple minutes after cooking so those juices do not run all over your salad
  • The dressing is best made right before serving because lime loses its punch pretty quickly
03 -
  • Freeze your flank steak for 20 minutes before slicing and it will cut beautifully thin without slipping around
  • The honey in the dressing is not for sweetness but because it helps the oil and lime juice actually stay together

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