Beef Fajita Lime Salad (Printable)
A Tex-Mex inspired salad with grilled beef, colorful peppers, avocado, and zesty lime dressing for a fresh meal.
# What You'll Need:
→ Beef
01 - 1 lb 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 sea salt
08 - 1/4 tsp black pepper
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 1 small red onion, thinly sliced
12 - 1 tbsp olive oil
→ Salad
13 - 5 oz mixed salad greens
14 - 3.5 oz cherry tomatoes, halved
15 - 1 small avocado, sliced
16 - 2 oz crumbled feta or cotija cheese
17 - Fresh coriander (cilantro) leaves, for garnish
→ Lime Vinaigrette
18 - 3 tbsp fresh lime juice
19 - 2 tbsp olive oil
20 - 1 tsp honey
21 - 1 clove garlic, finely minced
22 - 1/2 tsp Dijon mustard
23 - 1/4 tsp salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a bowl, toss the sliced beef with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while you prep the vegetables.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced peppers and red onion. Sauté for 4–5 minutes until slightly charred and softened. Transfer to a plate.
03 - In the same skillet, cook the marinated beef for 3–4 minutes, stirring frequently until browned and cooked through. Remove from heat.
04 - In a small bowl or jar, whisk together lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper until emulsified.
05 - Arrange salad greens on a large platter or individual bowls. Top with sautéed peppers, onions, cherry tomatoes, avocado slices, and beef strips.
06 - Drizzle generously with lime vinaigrette. Sprinkle with crumbled cheese and fresh coriander. Serve immediately.
# Expert Advice:
01 -
- It tastes like you spent hours in the kitchen, but you'll be done in under 35 minutes.
- The lime vinaigrette is bright enough to make you forget you're eating salad.
- Packed with beef and healthy fats from avocado, it keeps you full without the carb crash.
- Endlessly customizable—add beans, corn, or swap the cheese without ruining anything.
02 -
- Don't skip letting the beef marinate, even for five minutes; it's the difference between just-cooked meat and meat that actually tastes like something.
- Slice your beef against the grain—look at the lines running through the meat and cut perpendicular to them, which makes every bite tender instead of chewy.
- The avocado will brown if exposed to air too long, so slice it fresh right before serving and toss it in a tiny bit of lime juice to keep it bright.
03 -
- Slice your beef when it's barely cooled but still warm; cold beef can seize up and lose some tenderness, but room-temperature beef slices like a dream.
- If you're cooking for a crowd, prep all the vegetables and dressing ahead, then cook the beef and assemble just before eating—the only thing that needs to be hot is the beef.