Beef Fajita Salad Lime (Printable version)
Tex-Mex style beef salad with sautéed peppers, fresh greens, and a tangy lime dressing.
# List of ingredients:
→ Beef
01 - 14 oz flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 1/2 tsp chili powder
07 - 1/2 tsp salt
08 - 1/4 tsp 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 (e.g., romaine, arugula)
15 - 1 avocado, sliced
16 - Fresh cilantro, for garnish
→ Lime Dressing
17 - 3 tbsp olive oil
18 - 2 tbsp fresh lime juice
19 - 1 tsp honey
20 - 1/2 tsp Dijon mustard
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste
# Directions:
01 - In a bowl, combine sliced beef with olive oil, minced garlic, ground cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Toss to coat evenly and allow to marinate for at least 15 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add the marinated beef and sear for 2 to 3 minutes on each 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 but still 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 mixed salad greens on a large serving platter or individual plates. Layer with sautéed peppers and onions, halved cherry tomatoes, sliced avocado, and cooked beef.
06 - Drizzle the lime dressing evenly over the salad and garnish with fresh cilantro. Serve immediately.
# Expert Advice:
01 -
- Everything cooks in under 20 minutes once your knife work is done.
- The lime dressing is bright enough to wake up leftovers two days later.
- It feels indulgent but leaves you energized, not weighed down.
02 -
- Do not overcook the beef, it will turn into shoe leather and no amount of dressing can save it.
- Let the pan get properly hot before adding the beef or you will steam it instead of searing it.
- Dress the salad right before serving or the greens will collapse into sad puddles.
03 -
- Warm your serving platter in a low oven before plating so the beef and vegetables stay hot longer.
- Double the dressing recipe and keep extra in a jar, it is incredible on grilled chicken or roasted vegetables all week.
- If your skillet is not big enough, cook the beef in two batches instead of crowding the pan or it will steam instead of sear.