This Steak Fajita Salad captures all the smoky, bold flavors of sizzling steak fajitas in a lighter, summer-friendly salad. Grilled sirloin pairs with charred bell peppers, poblano, and red onion, finished with creamy avocado and a bright honey-lime vinaigrette for a satisfying, protein-rich meal that’s quick to prepare and perfect for warm evenings or outdoor cooking.
Steak Fajita Salad
I turn to steak salads all summer long when I want a fresh but filling dinner without heating up the kitchen. This Grilled Steak Fajita Salad brings the best parts of classic fajitas—juicy grilled sirloin and charred peppers and onions—served over crisp romaine with avocado and a simple honey-lime dressing. It’s high in protein, loaded with vegetables, and cooks quickly on the grill. If you enjoy this, try other grilled steak salads for variety.
Why You’ll Love This Steak Fajita Salad
This salad is a great way to get all the fajita flavor without the extra carbs from tortillas. My family loves it for backyard dinners and camping nights because everything cooks on the grill and cleanup is minimal.
- Low-carb take on a Tex-Mex favorite.
- Minimal cleanup: Steak and veggies grill together, so there’s less mess.
- High-protein: About 29 grams of protein per serving.
- Quick: Steak and vegetables finish in under 15 minutes on a hot grill.
Ingredients You’ll Need
Below are the main ingredients for this easy Steak Fajita Salad, plus basic pantry items for the dressing. Exact measurements are in the recipe card further down.
- Sirloin: Lean and suitable for quick grilling.
- Grilled vegetables: Red and yellow bell peppers, poblano, and red onion.
- Olive oil: Keeps meat and vegetables moist while grilling.
- Seasoning: Cumin, kosher salt, and black pepper for classic fajita flavor.
- Salad base: Chopped romaine and ripe avocado.
- Cilantro: Fresh leaves for garnish and brightness.
- Honey-lime vinaigrette: Olive oil, lime juice, honey, cumin, salt, and pepper.
How to Make Steak Fajita Salad
Keeping the peppers and onion rings large allows you to place them directly on the grill without a basket. Follow the printable recipe card below for exact quantities and timing.
- Prepare the vinaigrette: Whisk the olive oil, lime juice, honey, cumin, salt, and pepper in a small bowl and set aside.
- Season the steak and vegetables: Lightly oil the sirloin and season with kosher salt, black pepper, and cumin. Drizzle the peppers and onion with a little oil, keeping the onion rings intact for easier grilling.
- Grill the steak: Over medium-high heat, cook the sirloin 5–7 minutes per side, or until the internal temperature reaches about 125°F for medium-rare. Remove and let rest before slicing.
- Grill the vegetables: Place peppers and onions on the cooler side of the grill and cook until charred and tender, about 10 minutes, turning as needed.
- Assemble the salad: Slice the peppers into strips and separate the onion into rings. Layer chopped romaine with the grilled vegetables, top with thinly sliced steak (against the grain), avocado, cilantro, and drizzle with the honey-lime dressing.
Can I Make This Without a Grill?
Yes. Cook the steak and vegetables separately in a hot cast-iron skillet or use a stovetop grill pan, following the same timing and technique for browning and charring.
Variations
- Protein swaps: Use flank or skirt steak, or substitute chicken or shrimp if you prefer.
- Extra vegetables: Add cucumber, cherry tomatoes, or grilled corn for variety.
- Turn up the heat: Grill a jalapeño or serrano with the peppers.
- No cilantro: Omit or replace with parsley if desired.
- Vegetarian option: Add canned black beans and skip the steak for a fiber-forward salad.
- Toppings: Swap diced avocado and dressing for guacamole, or finish with shredded cheddar or crumbled cotija cheese.
Steak Fajita Salad
Equipment
- Grill or grill pan
Ingredients
- 1 pound sirloin steak, brought to room temperature
- 1 red bell pepper, cut into large planks
- 1 yellow bell pepper, cut into large planks
- 1 poblano pepper, cut into large planks
- 1 red onion, sliced into 1/2-inch rings
- 2 teaspoons olive oil, divided
- 1 teaspoon ground cumin
- 5 cups chopped romaine hearts
- 5 ounces avocado, diced (about 1 medium)
- Cilantro leaves for garnish
- 1 teaspoon kosher salt and freshly ground black pepper, to taste
For the Dressing:
- 1/4 cup extra virgin olive oil
- Juice of 2 large limes
- 1 1/2 teaspoons honey
- 3/4 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Whisk dressing ingredients in a small bowl and set aside.
- Rub the steak with a little olive oil and season both sides with salt, pepper, and 1 teaspoon cumin.
- Toss the peppers and onion with the remaining olive oil, taking care not to separate the onion rings.
- Preheat the grill to medium-high and oil the grates. Grill the steak 5–7 minutes per side until it reaches 125°F for medium-rare. Remove and let rest 10 minutes.
- Grill the peppers and onions on the other side of the grill until nicely charred and tender, about 10 minutes. Let cool slightly and slice into strips.
- Layer chopped romaine with the grilled peppers and onion rings. Slice the steak against the grain and arrange over the salad. Top with diced avocado, cilantro, and drizzle with the dressing.
Notes
Variations & Tips
- Substitute flank or skirt steak, or use chicken or shrimp.
- Add black beans for extra fiber or to make it vegetarian.
- Top with guacamole in place of diced avocado and dressing for a different texture.
- Finish with shredded cheddar or crumbled cotija for a cheesy touch.
Nutrition
Calories: 298.5 kcal
Carbohydrates: 17 g
Protein: 29 g
Fat: 25.5 g
Fiber: 5.5 g
Sugar: 7 g
Meal Prep and Storage Tips
- Prep ahead: Season steak, slice peppers and onions, chop lettuce, and make the dressing a day in advance.
- Store separately: Keep grilled steak and vegetables in one container, lettuce in another, and dressing in a small jar to prevent soggy greens.
- Refrigerate: Steak, peppers, and onions will keep up to 4 days in the fridge.
- Freeze: Store cooked steak and vegetables in an airtight container for up to 3 months; thaw in the refrigerator before using.
- Reheat: Warm meat and veggies briefly in the microwave or serve them cold over the salad.
Serving Suggestions
Serve with chips and salsa or pair with a refreshing cocktail or mocktail for entertaining.
Corn Salsa
Citrus Margarita Spritzer
Zero-Proof Jalapeño Paloma
Homemade Salsa Verde
More Fajita Recipes
- Grilled Steak Fajitas
- Chicken Fajitas
- Shrimp Fajitas
- Spicy Breakfast Fajitas with Eggs
- Shrimp Fajita Bowls
More Steak Salad Recipes
- Thai-Marinated Steak Salad
- Fall Steak Salad with Sweet Potatoes
- Carne Asada Steak Salad
- Steak and Caramelized Onions with Arugula
- Grilled Balsamic Steak with Tomatoes and Arugula