Beef Fajita Lime Vinaigrette Salad (Printable)
Tender beef, fresh greens, and peppers tossed in a zesty lime dressing for a quick Tex-Mex meal.
# What You'll Need:
→ Beef
01 - 1 pound flank steak or sirloin, thinly sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon 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 tablespoon olive oil
→ Salad
13 - 5 ounces mixed salad greens
14 - 3.5 ounces cherry tomatoes, halved
15 - 1 small avocado, sliced
16 - 2 ounces crumbled feta or cotija cheese
17 - Fresh coriander (cilantro) leaves, for garnish
→ Lime Vinaigrette
18 - 3 tablespoons fresh lime juice (about 2 limes)
19 - 2 tablespoons olive oil
20 - 1 teaspoon honey
21 - 1 clove garlic, finely minced
22 - 1/2 teaspoon Dijon mustard
23 - 1/4 teaspoon salt
24 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Combine the sliced beef with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl. Toss to coat evenly and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced red and yellow bell peppers along with the red onion. Cook for 4 to 5 minutes until soft and slightly charred. Remove from heat and transfer to a plate.
03 - Using the same skillet, cook the marinated beef for 3 to 4 minutes, stirring frequently until browned and thoroughly cooked. Remove from heat.
04 - Whisk together fresh lime juice, olive oil, honey, minced garlic, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified.
05 - Arrange mixed greens on a large platter or individual plates. Top with sautéed vegetables, cherry tomatoes, avocado slices, and cooked beef strips.
06 - Drizzle the lime vinaigrette generously over the salad. Sprinkle with crumbled cheese and fresh coriander leaves. Serve immediately.
# Expert Advice:
01 -
- Ready in under 40 minutes from start to finish, with most of that being casual prep work.
- High in protein and packed with vegetables, so it feels indulgent but actually leaves you energized.
- The lime vinaigrette is so good you'll want to pour it on everything for the next week.
02 -
- Don't dress the salad too far in advance or the greens will wilt and the avocado will brown—this is a last-minute dish.
- The beef slices need to be thin enough to cook through quickly; ask your butcher to slice it or partially freeze it first at home so your knife cuts cleanly.
- If the vinaigrette looks separated when you finish it, that's normal—just whisk it again right before pouring.
03 -
- Make the vinaigrette first and set it aside—it actually tastes better if it sits for 10 minutes and lets the flavors marry.
- Toast your spices in a dry pan for 30 seconds before mixing them with the beef if you want them to taste even more vibrant and alive.