Can I make Warm Fajita Steak Salad ahead of time?

Yes, you can prepare parts of the Warm Fajita Steak Salad in advance. The dressing can be made up to two days ahead and stored in the refrigerator. You can also slice the vegetables beforehand. However, for the best flavor and texture, cook the steak and assemble the salad just before serving.

What is the best cut of steak for Warm Fajita Steak Salad?

Flank steak is ideal for Warm Fajita Steak Salad because it’s lean, flavorful, and easy to slice thinly. Skirt steak is another excellent option, offering a slightly richer taste. Just be sure to slice against the grain for maximum tenderness.

How do I store leftovers of Warm Fajita Steak Salad?

Store leftover components of the Warm Fajita Steak Salad separately if possible. Keep the dressing in a sealed container and refrigerate the steak and vegetables in another. Undressed salad can last up to three days, but once dressed, it’s best eaten immediately to avoid sogginess.

Can I make a low-carb or keto version of Warm Fajita Steak Salad?

Absolutely. Warm Fajita Steak Salad is naturally low in carbohydrates. To keep it keto-friendly, simply ensure your dressing contains no added sugars and avoid high-carb toppings like tortilla strips or beans. Stick to avocado, leafy greens, and grilled vegetables for a perfect low-carb meal.

Warm Fajita Steak Salad – Easy Flavor-Packed Recipe

Name: Warm Fajita Steak Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1/2 cup olive oil; 1/3 cup freshly squeezed lime juice (from 2 to 3 limes); 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon kosher salt; 1 pinch cayenne pepper; 1 pound flank steak; 1/2 teaspoon ground cumin (for steak); 1/2 teaspoon paprika; 1 1/2 tablespoons olive oil (for cooking); 1/2 medium yellow onion, thinly sliced; 2 medium red or orange bell peppers, thinly sliced; 1/2 teaspoon kosher salt (for vegetables); 1/4 teaspoon freshly ground black pepper; 1 medium romaine lettuce heart (about 8 ounces), chopped; 2 cups shredded red cabbage (about 1/4 small head); 2 cups cherry or grape tomatoes, halved; 1 medium avocado, sliced

Description

Warm Fajita Steak Salad is a bold and satisfying Tex-Mex inspired dish featuring juicy seasoned flank steak, sautéed peppers and onions, crisp romaine and cabbage, and a zesty lime-cumin dressing. This healthy and flavorful salad is perfect for a quick dinner or a hearty lunch.

Ingredients

Scale

1/2 cup olive oil
1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1 pinch cayenne pepper
1 pound flank steak
1/2 teaspoon ground cumin (for steak)
1/2 teaspoon paprika
1 1/2 tablespoons olive oil (for cooking)
1/2 medium yellow onion, thinly sliced
2 medium red or orange bell peppers, thinly sliced
1/2 teaspoon kosher salt (for vegetables)
1/4 teaspoon freshly ground black pepper
1 medium romaine lettuce heart (about 8 ounces), chopped
2 cups shredded red cabbage (about 1/4 small head)
2 cups cherry or grape tomatoes, halved
1 medium avocado, sliced

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Instructions

In a small bowl, whisk together 1/2 cup olive oil, 1/3 cup lime juice, 1 teaspoon cumin, chili powder, 1/2 teaspoon salt, and cayenne pepper until emulsified. Set aside.
Heat a cast iron skillet over high heat for about 10 minutes until very hot.
Season the flank steak on both sides with salt, black pepper, 1/2 teaspoon cumin, and paprika.
Place the steak in the hot skillet and cook undisturbed for about 4 minutes until a crust forms.
Flip the steak and cook another 4–6 minutes until desired doneness (130°F for medium-rare or 140°F for medium).
Transfer the steak to a cutting board, cover loosely with foil, and let rest for 5–10 minutes.
Reduce heat to medium and add 1 1/2 tablespoons olive oil to the skillet.
Add sliced onion and bell peppers, season with salt and pepper, and cook for about 8 minutes until softened and slightly charred.
In a large bowl, combine chopped romaine lettuce and shredded red cabbage.
Slice the rested steak thinly against the grain.
Add steak, sautéed vegetables, tomatoes, and avocado to the salad base.
Drizzle with dressing and toss gently to combine. Serve immediately while warm.

Notes

Let the steak rest before slicing to retain juices and tenderness.
Slice steak against the grain for best texture.
Keep dressing separate if making ahead to avoid soggy greens.
Dressing can be stored in the refrigerator for up to 2 days.
Undressed salad components can be stored for up to 3 days.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 75 mg