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Beef Fajita Salad Lime Dressing

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By Brittany Knox • January 25th, 2026
Juicy marinated beef strips and crisp romaine tossed with bell peppers, red onion, avocado, and cherry tomatoes, finished with lime dressing. Save
Juicy marinated beef strips and crisp romaine tossed with bell peppers, red onion, avocado, and cherry tomatoes, finished with lime dressing. | scrollstoprecipes.com

This vibrant Tex-Mex inspired dish brings together tender flank steak strips, marinated in smoky spices and citrus, with a colorful array of fresh vegetables. The crisp romaine, bell peppers, red onion, cherry tomatoes, and creamy avocado create a satisfying base, while the zesty lime dressing ties everything together with bright, tangy notes. Ready in just 35 minutes, this hearty salad delivers restaurant-quality flavors perfect for weeknight dinners or weekend gatherings.

The first time I made this, my kitchen smelled like a cantina and I knew I was onto something special. I was trying to use up leftover skirt steak from a weekend cookout, and suddenly everyone was hovering around the cutting board. That smoky beef against cool crisp vegetables just works.

Last summer, my sister came over exhausted from work and I made this for dinner. She took one bite and literally closed her eyes, then asked for the recipe before she even finished her plate. Now she makes it every Tuesday.

Ingredients

  • Flank steak: Slice against the grain, this makes all the difference between tough and tender
  • Chili powder and cumin: The backbone of that Tex-Mex flavor we all love
  • Limes: Fresh juice, never bottled, for that bright authentic taste
  • Romaine: Sturdy enough to hold up to warm beef without wilting
  • Bell peppers: Red and yellow bring sweetness and beautiful color
  • Red onion: Thin slices add just the right amount of sharp bite
  • Avocado: Creaminess balances the zesty lime perfectly
  • Cilantro: The fresh herbal finish that ties everything together

Instructions

Marinate the beef:
Combine the spices, olive oil, and lime juice, then coat the steak slices. Let it sit while you prep everything else.
Cook the beef:
Get your skillet screaming hot and cook the meat in batches so it sears rather than steams. About two minutes per side.
Whisk the dressing:
Shake up the lime, olive oil, honey, garlic, and mustard until it emulsifies into something silky.
Build your salad:
Arrange the vegetables on a big platter. Top with that gorgeous beef and drizzle with dressing right before everyone digs in.
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This has become my go-to for busy weeknights when I want something that feels special but does not take forever. My husband actually asks for it by name now.

Getting the Beef Right

I used to crowd the pan and end up with steamed gray beef. Now I cook in two batches and get those gorgeous browned edges. The difference is night and day.

Make-Ahead Magic

You can slice all the vegetables in the morning and keep them in the fridge. The beef marinade actually gets better with time, so prep it early if you can.

Serving Suggestions

Serve this with warm tortillas on the side for people who want to make little fajita wraps. Sometimes I put out crushed tortilla chips for crunch too.

  • Grill some extra corn to toss on top
  • Keep extra lime wedges handy for squeezing at the table
  • Have hot sauce available for the spice lovers
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This is the kind of meal that makes people happy just looking at it. Hope it becomes a regular at your table too.

Your Recipe Questions Answered

Skirt steak or sirloin work well as alternatives to flank steak. Slice thinly against the grain for tenderness regardless of cut chosen.

Fifteen minutes provides good flavor, but marinating up to 2 hours enhances tenderness and allows spices to penetrate more deeply.

Prepare components separately in advance. Store dressed vegetables, cooked beef, and dressing in airtight containers for up to 2 days. Assemble just before serving.

A creamy avocado cilantro dressing or chipotle lime vinaigrette both complement the Tex-Mex flavors beautifully if you prefer variety.

Yes, portion ingredients into separate containers. Keep dressing on the side to maintain crispness. Reheat beef slightly before assembling for best results.

This dish is naturally dairy-free. Avoid adding cheese or sour cream as toppings, and ensure all packaged ingredients verify dairy-free status.

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Juicy marinated beef strips and crisp romaine tossed with bell peppers, red onion, avocado, and cherry tomatoes, finished with lime dressing.
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Beef Fajita Salad Lime Dressing

Tender beef strips with crisp vegetables and zesty lime dressing create this vibrant Tex-Mex inspired salad.

Prep 20m
Cook 15m
Total 35m
Servings 4
Difficulty Easy

Ingredients

For the Beef

  • 1 lb flank steak, thinly sliced against the grain
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1 lime

For the Salad

  • 1 large romaine heart, chopped
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro leaves

For the Lime Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 1 small garlic clove, minced
  • 1/2 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

1
Marinate the Beef: Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a bowl. Add the sliced flank steak, toss to coat thoroughly, and let marinate for at least 15 minutes to absorb flavors.
2
Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef strips for 2-3 minutes per side until just cooked through and slightly charred. Remove from heat and set aside to rest briefly.
3
Prepare the Lime Dressing: Whisk together olive oil, lime juice, honey, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
4
Assemble the Salad Base: Arrange the chopped romaine lettuce, thinly sliced red and yellow bell peppers, red onion, avocado slices, halved cherry tomatoes, and fresh cilantro on a large serving platter or in individual bowls.
5
Finish and Serve: Top the salad with the warm beef strips. Drizzle the lime dressing evenly over the salad just before serving. Toss gently to combine all flavors or serve as a composed layered salad.
Additional Information

Equipment Needed

  • Large mixing bowl
  • Sharp knife and cutting board
  • Skillet or grill pan
  • Whisk
  • Small mixing bowl

Nutrition (Per Serving)

Calories 370
Protein 29g
Carbs 15g
Fat 23g

Allergy Information

  • This recipe contains no gluten, dairy, nuts, or eggs. Always verify ingredient labels, particularly for Dijon mustard and pre-mixed spice blends.
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Brittany Knox

Sharing simple, flavorful recipes and kitchen tips for home cooks who love family-friendly meals.