Beef Fajita Salad Lime (Printable Version)

Tex-Mex style salad with marinated beef, colorful peppers, fresh greens, and tangy lime dressing.

# What You'll Need:

→ Beef

01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Salad

10 - 1 large red bell pepper, thinly sliced
11 - 1 large yellow bell pepper, thinly sliced
12 - 1 red onion, thinly sliced
13 - 5 oz cherry tomatoes, halved
14 - 3.5 oz mixed salad greens (romaine, arugula)
15 - 1 avocado, sliced
16 - Fresh cilantro, for garnish

→ Lime Dressing

17 - 3 tablespoons olive oil
18 - 2 tablespoons fresh lime juice
19 - 1 teaspoon honey
20 - 1/2 teaspoon Dijon mustard
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste

# How to Make It:

01 - Combine the sliced beef with olive oil, garlic, cumin, smoked paprika, chili powder, salt, black pepper, and lime juice in a bowl. Toss thoroughly and let marinate for at least 15 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and cook for 2 to 3 minutes per side until just cooked through. Remove from heat and set aside.
03 - In the same pan, add a splash of olive oil if necessary. Sauté the sliced red and yellow bell peppers along with the red onion for 3 to 4 minutes until tender yet crisp. Remove from heat.
04 - Whisk together olive oil, fresh lime juice, honey, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Arrange the mixed greens on serving plates or a large platter. Top evenly with sautéed peppers, onions, cherry tomatoes, avocado slices, and the cooked beef.
06 - Drizzle the lime dressing over the salad and garnish with fresh cilantro. Serve immediately.

# Expert Insights:

01 -
  • It delivers all the smoky, citrusy punch of fajitas but feels lighter and brighter on your plate.
  • Everything comes together in under 40 minutes, which means you can have dinner ready before you even get too hungry.
  • The lime dressing ties it all together with a tangy sweetness that makes every bite feel intentional.
02 -
  • Slice the beef against the grain or it will be chewy, I learned this the hard way the first time I made it.
  • Don't overcrowd the pan when cooking the beef or it will steam instead of sear, work in batches if you need to.
  • Make the dressing right before serving so the garlic stays bright and the lime juice doesn't lose its edge.
03 -
  • Let the beef rest for a few minutes after cooking so the juices redistribute and every bite stays tender.
  • Taste your dressing before you pour it, a little extra lime or honey can completely change the balance and make it yours.
  • Use a cast iron skillet if you have one, it holds heat better and gives the beef those deep caramelized edges that make all the difference.

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