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If you want something filling but bright, this sizzling fajita steak salad has your back. You get seared steak right from a hot skillet, soft peppers and onions, crispy cabbage, buttery avocado, plus a punchy cumin lime dressing. It's dinner-worthy but never heavy, so it's great for lunch too. The steak and veggies go in one pan to keep things easy, and when you toss everything together just before eating, every bite pops with big southwest taste.
I got hooked on this salad in the summer when I needed something heartier than a basic greens bowl. One try and it quickly became a favorite for both family parties and quick weeknight meals.
Bold Ingredients
- Avocado: creamy texture adds good fats, pick soft ones that aren't mushy
- Tomatoes (grape or cherry): juicy little bursts, grab the ones that are deepest in color
- Red cabbage: crunchy and colorful, cut thin for easy mixing
- Romaine lettuce: crispy and sturdy, holds up to warm toppings, leaves should be firm and green
- Bell peppers (red or orange): sweet and bright, avoid anything wrinkly
- Yellow onion: brings that classic taste and a little sweet bite
- Paprika: brings sweetness and smokiness, adds a red hue
- Flank steak: fast to cook and slices nicely after a quick rest
- Cayenne pepper: just a little perks things up
- Kosher salt: chunky grains let you season everything more evenly
- Chili powder: just enough for some gentle heat
- Ground cumin: this spice is earthy and connects all the flavors together
- Fresh lime juice: the tang in every bite, always squeeze right before you use it
- Olive oil: blends things together and makes the dressing silky
Simple Steps
- Coat and Cook Steak:
- Pat cumin, paprika, black pepper, and salt all over both sides of steak. Get a big cast iron or heavy skillet blazing hot for ten minutes. Toss the steak in and don’t touch it for four minutes to get that crust. Flip and let it go another four to six minutes, flipping every couple minutes to get it right—grab a meat thermometer so you nail your preferred doneness. Move the steak to a cutting board and cover loosely. Let it hang out five minutes to lock in the juices.
- Mix Up the Dressing:
- In a tiny bowl, whisk olive oil, fresh lime juice, chili powder, cumin, kosher salt, and a pinch of cayenne until it’s looking thick and smooth. Set it aside so the tastes can chill out together.
- Sear Peppers and Onions:
- Turn the skillet to medium heat. Pour in another drizzle of oil, then stir in onion and bell peppers with salt and a few cracks of pepper. Keep them moving for around eight minutes until they’re soft and edges are charred. You want them just past crisp, not too soft.
- Layer Your Salad:
- Get a large salad bowl and add torn romaine with shredded red cabbage. Slice steak against the grain into thin strips. Top the greens with your steak, the hot veggie mix, tomatoes, and rich avocado slices.
- Finish and Eat:
- Drizzle the cumin lime dressing over everything, toss gently so each piece gets a little shine. Dig in while steak is still warm and veggies have bite.
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I love the sound when steak hits that hot pan—I always make some extra peppers because my family gobbles them up quick. Having juicy steak mixed with crisp lettuce reminds me of our big family get-togethers where everyone loads up their bowl just how they like.
Storage Hints
If you're prepping ahead, stash the greens and dressing in separate containers to keep things from getting soggy. Undressed salad will stay fresh and crunchy for three days in the fridge. If you already dressed it all, aim to eat that batch on the same day. Steak keeps well by itself and just needs a quick warm-up in a pan.
Swap Options
Use skirt steak instead of flank if that’s what you’ve got—both taste great and stay juicy. Want it veggie? Grill big portobello mushroom caps or thick tofu slices in place of steak. Swap out romaine with spinach or arugula. Mix in green or yellow bell peppers if you like those better.
How to Serve
This dish is awesome by itself but if you’re extra hungry, throw in some warm tortillas or crunchy corn chips. Dust it with feta or cotija, sprinkle fresh cilantro, or toss on sliced pickled jalapeños if you’re feeling bold. It pairs well with clear soups or grilled corn when it’s in season too.
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Backstory
Fajitas started as a Tex-Mex thing, using skirt steak grilled over fire by ranch hands. The dish here takes all those smoky flavors and puts them in a lighter bowl, with the usual seared steak, sautéed peppers, and onions. The lime dressing keeps those southwestern vibes front and center.
Frequently Asked Questions About Recipes
- → What’s the trick for steak that’s nice and juicy?
Let your steak chill out at room temperature, season it up, then use a hot pan. Let it hang out after cooking before you slice it so the juices stay in.
- → Is it ok to prep the lime-cumin dressing ahead of time?
For sure. Make it up to two days ahead and stash it in the fridge (covered) to let flavors really pop.
- → Which kind of steak should I use for this?
Go with flank steak for top-notch flavor and tenderness—just slice against the grain. Skirt steak is a solid choice too.
- → What’s the best way to store extra salad?
Put any leftovers (without dressing) in a sealed container in the fridge. They’ll stay good for three days.
- → Can I use different veggies in the mix?
Absolutely. Toss in spinach or arugula instead of lettuce, or grab whatever color bell pepper you’ve got.
- → How do I make sure everything’s nice and warm when serving?
Add the just-cooked steak, hot peppers, and onions to the cool greens right before eating so you get a warm-and-cool combo.