Beef Fajita Salad Lime Dressing (Printable Version)
Tender beef strips with crisp vegetables and zesty lime dressing create this vibrant Tex-Mex inspired salad.
# What You Need:
→ For the Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1 lime
→ For the Salad
10 - 1 large romaine heart, chopped
11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 small red onion, thinly sliced
14 - 1 ripe avocado, sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/2 cup fresh cilantro leaves
→ For the Lime Dressing
17 - 3 tbsp olive oil
18 - 2 tbsp fresh lime juice
19 - 1 tsp honey
20 - 1 small garlic clove, minced
21 - 1/2 tsp Dijon mustard
22 - Salt and pepper, to taste
# How-To:
01 - 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.
02 - 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.
03 - Whisk together olive oil, lime juice, honey, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified and smooth.
04 - 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.
05 - 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.
# Expert Hints:
01 -
- Its faster than takeout and tastes twice as good
- The warm beef and cool vegetables create this incredible texture contrast
02 -
- Dont skip cutting against the grain, it transforms the texture completely
- Let the beef rest for a minute before slicing so the juices redistribute
03 -
- Pat the beef dry before cooking for better searing
- Use a cast iron skillet if you have one for the best crust