Beef Fajita Salad Lime

I threw this together on a Tuesday when the farmers market peppers were too pretty to ignore. The beef sizzled loud in the pan, filling the kitchen with smoky cumin and lime, and I knew before the first bite that this would outlast any craving for takeout. It did.

My neighbor smelled the peppers through the window and showed up with a six pack. We ate this straight from the platter, standing at the counter, debating whether to add hot sauce. She voted yes.

Ingredients

• Flank steak or sirloin (400 g): Thin slicing against the grain is non-negotiable here, it turns chewy cuts tender and lets the marinade soak in fast.
• Olive oil (2 tbsp for beef, 3 tbsp for dressing): Use something fruity if you have it, the dressing lives or dies on this base.
• Garlic (2 cloves for beef, 1 for dressing): Mince it fine so it melts into the marinade instead of burning in the pan.
• Ground cumin (1 tsp): This is the backbone of the fajita flavor, toasting it for 10 seconds in the dry pan before adding beef deepens everything.
• Smoked paprika (1 tsp): Regular paprika works but smoked gives you that charred edge without a grill.
• Chili powder (1/2 tsp): Adjust this to your heat tolerance, I go heavier when I am feeling bold.
• Lime juice (1 lime for beef, 2 tbsp for dressing): Fresh only, bottled lime tastes like regret.
• Red and yellow bell peppers (1 large each): Slice them as thin as you can stand, they soften faster and tangle better with the greens.
• Red onion (1): The sharpness mellows in the pan but adds a necessary bite raw in the marinade.
• Cherry tomatoes (150 g): Halve them so the juices mingle with the dressing and create little pockets of sweetness.
• Mixed salad greens (100 g): Romaine adds crunch, arugula adds pepper, use what makes you happy.
• Avocado (1): Slice it just before serving or it will brown on you, learned that the hard way.
• Fresh cilantro: If you are in the soap gene camp, use parsley or just skip it.
• Honey (1 tsp): Balances the lime acid and mustard tang, do not skip this tiny spoon.
• Dijon mustard (1/2 tsp): It emulsifies the dressing so it clings instead of pooling at the bottom of the bowl.

Instructions

Marinate the beef:

Toss sliced beef with olive oil, garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice in a bowl. Let it sit for at least 15 minutes, or longer if you remember to start early.

Sear the beef:

Heat your skillet or grill pan over medium high until it almost smokes. Add the beef in a single layer and resist the urge to move it, let it char for 2 to 3 minutes per side, then pull it off while it is still a little pink inside.

Cook the vegetables:

In the same hot pan, toss in the peppers and onion with a splash of oil. Stir them just enough to soften the edges but keep the snap, about 3 to 4 minutes.

Make the dressing:

Whisk together olive oil, lime juice, honey, Dijon, minced garlic, salt, and pepper in a small bowl until it thickens slightly. Taste it and adjust, it should be tart, sweet, and a little punchy.

Assemble the salad:

Spread greens on a big platter or divide between plates. Layer on the warm peppers, onions, tomatoes, avocado, and beef. Drizzle the dressing over everything and scatter cilantro on top, then serve it before the heat wilts the greens.

Save

I made this for a birthday dinner once and forgot to buy tortilla chips. No one cared. We scooped up the beef and avocado with forks and declared it better than any taco night we had planned.

How to Slice Beef for Maximum Tenderness

Look for the direction of the muscle fibers in your steak, they run in long parallel lines. Lay your knife perpendicular to those lines and cut thin strips, this shortens the fibers so each bite melts instead of fights back. I keep my slices about a quarter inch thick, any thinner and they dry out, any thicker and they chew like rubber.

What to Do with Leftovers

Store the beef, vegetables, and greens separately in the fridge and the salad holds up beautifully for two days. I reheat the beef and peppers in a hot skillet for 30 seconds, then build a fresh plate with cold greens and dressing. It also makes an excellent breakfast burrito filling if you have tortillas around.

Swaps and Variations That Actually Work

Chicken thighs or firm tofu can replace the beef without losing the fajita spirit, just adjust your cooking time. Black beans or roasted corn add heft if you want this to feel more like a full meal, and grilling the beef instead of pan searing gives you those charred stripes that make everything taste like summer.

• Swap red onion for green onions if raw onion is too sharp for you.
• Add a handful of crumbled queso fresco or feta for creamy salt.
• Use orange juice in place of half the lime juice for a sweeter, mellower dressing.

Save

This salad has pulled me out of the what is for dinner spiral more times than I can count. It is fast, loud with flavor, and always gone before I remember to take a photo.

Recipe FAQ

→ What cut of beef works best for this dish?

Flank steak or sirloin sliced thinly works best, as they cook quickly and stay tender when marinated and sautéed.

→ Can I substitute any vegetables in the salad?

Yes, swapping peppers with roasted corn or adding black beans can provide extra texture and flavor diversity.

→ How is the lime dressing prepared?

It’s made by whisking together olive oil, fresh lime juice, honey, Dijon mustard, minced garlic, salt, and pepper until smooth and tangy.

→ Can I cook the beef differently?

Grilling the beef instead of pan-searing adds a smoky flavor and char, enhancing the dish's Tex-Mex profile.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but always verify labels on spices and condiments to be certain.