Beef Fajita Lime Vinaigrette Salad

One summer evening, my neighbor arrived at a backyard gathering with a massive bowl of something that smelled impossibly good—charred peppers, lime, and beef mingling in the warm air. She called it a Tex-Mex fajita salad, and watching people come back for thirds while barely touching anything else on the table told me everything. I've been making this version ever since, tweaking it slightly each time, but that first bite of tender beef against cool greens with that bright vinaigrette is what I keep chasing.

I made this for a weeknight dinner when my partner came home exhausted from a long day, and something about eating something this bright and fresh at the kitchen counter seemed to shift the whole mood. They kept saying it tasted like a restaurant meal, which is my favorite kind of compliment—simple ingredients handled with a bit of intention.

Ingredients

• Flank steak or sirloin, thinly sliced (450 g): Flank cuts beautifully thin and cooks fast, absorbing the spice rub without needing hours of marinating.
• Chili powder (1 tsp): Use a good quality one if you have it—the difference between grocery store and anything slightly better is noticeable here.
• Ground cumin (1 tsp): This is what makes it feel Tex-Mex rather than just grilled beef.
• Smoked paprika (1/2 tsp): A small amount adds depth; too much and it overwhelms everything else.
• Garlic powder, sea salt, black pepper (1/2 tsp, 1/2 tsp, 1/4 tsp): Don't skip the smoked paprika or salt—they're doing real work in the spice blend.
• Red and yellow bell peppers, thinly sliced: The char is important; it brings sweetness and a slight bitterness that balances the lime.
• Red onion, thinly sliced (1 small): It softens into something almost sweet when sautéed and picks up color from the peppers.
• Mixed salad greens (150 g): Crisp and fresh is all that matters; use whatever you'd happily eat plain.
• Cherry tomatoes, halved (100 g): Their sweetness and slight acidity play beautifully against the lime dressing.
• Avocado, sliced (1 small): Add this right before serving so it doesn't brown.
• Feta or cotija cheese, crumbled (60 g): Cotija is more traditional and saltier; either works depending on what's in your kitchen.
• Fresh coriander leaves: Cilantro brings a fresh finish that ties everything together.
• Fresh lime juice (3 tbsp): Squeeze the limes yourself—bottled just doesn't have the same brightness.
• Olive oil (2 tbsp for dressing): A good quality one makes the vinaigrette smoother and richer.
• Honey (1 tsp): Just enough to round out the tartness without making it sweet.
• Garlic, finely minced (1 clove): Raw garlic in the vinaigrette brings a sharp, fresh note.
• Dijon mustard (1/2 tsp): It helps emulsify the dressing and adds a subtle depth.

Instructions

Season and rest the beef:

In a bowl, toss the sliced beef with olive oil and all the spices—chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let it sit while you prep everything else; the flavors need just those few minutes to start sticking.

Sauté the peppers and onion:

Heat a large skillet over medium-high heat until you can feel the warmth radiating from it, then add the sliced peppers and red onion. You want some charring and softness, which takes about 4 to 5 minutes of frequent stirring. Transfer them to a plate when they're starting to blacken at the edges.

Cook the beef:

Using the same skillet (the browned bits are flavor), add your marinated beef and cook for 3 to 4 minutes, stirring often until it's browned through. The meat will be tender and absorbed the spices.

Make the vinaigrette:

In a small bowl or jar, whisk together fresh lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper until everything is emulsified and cohesive. Taste it—adjust salt or lime to your preference.

Assemble the salad:

Spread your greens on a large platter or into individual bowls, then pile on the sautéed peppers and onions, cherry tomatoes, avocado slices, and warm beef strips. Everything should be scattered generously, not layered like a sandwich.

Finish and serve:

Drizzle the vinaigrette over everything, scatter the crumbled cheese and fresh cilantro on top, and serve immediately while the beef is still warm.

Pin It

There's a moment near the end of summer when everything tastes bright and simple again, and this salad became my way of keeping that feeling alive as the weather changes. It's the kind of meal where you're not thinking about the recipe, just enjoying the fact that good food and good company can be the same thing.

Grilling Instead of Sautéing

If you have access to a grill or grill pan, both the beef and vegetables transform into something with deeper flavor and better char. The peppers especially benefit from higher direct heat—they caramelize faster and taste almost sweet. Oil your grill grates well so nothing sticks, and don't move things around too much; they need a minute or two on each side to develop color. Your kitchen will smell incredible, and honestly, that might be worth the extra step alone.

Why This Works as Dinner

This salad bridges a gap that most dinner salads don't quite reach—it has enough protein and substance to feel like a real meal, but it's light enough that you won't feel heavy afterward. The warm beef against cool greens and creamy avocado creates texture and temperature contrast that keeps every bite interesting. It's also flexible enough to adapt depending on what you have in your kitchen or how you're feeling that day.

Variations and Additions

Once you've made this version a few times, you'll start seeing variations everywhere. Black beans or corn add earthiness and fiber, fresh jalapeño slices bring heat if you want it, and a handful of toasted pumpkin seeds add a nutty crunch. Some people add a dollop of sour cream or Greek yogurt on the side, and if you want to make it heartier, warm tortillas alongside turn it into something between a salad and a fajita experience. The base is solid enough that you can play around.

• Substitute cotija cheese for feta if you want something saltier and more traditional.
• Add black beans, corn, or both for extra substance and nutrition.
• Serve with warm tortillas on the side so people can build wraps if they prefer.

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This salad has become my go-to when I want to feel like I'm cooking something interesting without spending the whole evening in the kitchen. It never disappoints, and somehow it always tastes a little different depending on the season and what's fresh.

Recipe Questions & Answers

→ Can I grill the beef?

Yes, grilling the flank steak adds a delightful smoky char that enhances the Tex-Mex spices.

→ Is this dish gluten-free?

Yes, it is naturally gluten-free, but always double-check your spice labels and cheese certification.

→ What cheese works best?

Cotija cheese is traditional for fajitas, but crumbled feta offers a similar salty, tangy finish.

→ Can I prep the ingredients ahead?

You can marinate the beef and chop the vegetables in advance, but dress the salad just before serving.

→ How can I make it dairy-free?

Simply omit the cheese or use a dairy-free alternative to suit your dietary needs.