Steak Fajita Salad

Name: Steak Fajita Salad
Prep time: 35 min
Total time: 35 min
Ingredients: 8 ounces beef steak, cut into thin strips; 2 teaspoons dry fajita seasoning; 1 tablespoon vegetable oil; 0.5 cup sliced red or green bell peppers; 0.33333334326744 cup sliced onion; 1 (11 ounce) package DOLE® Just Lettuce; 1 medium tomato, diced; 0.25 cup drained canned black beans; 0.25 cup sliced black olives; 0.25 cup shredded Cheddar cheese; Southwest Fiesta Dressing (recipe below)

Beef Fajita Salad

Servings: 2

Ingredients

8 ounces beef steak, cut into thin strips
2 teaspoons dry fajita seasoning
1 tablespoon vegetable oil
cup sliced red or green bell peppers
cup sliced onion
1 (11 ounce) package DOLE Just Lettuce
1 medium tomato, diced
cup drained canned black beans
cup sliced black olives
cup shredded Cheddar cheese
Southwest Fiesta Dressing (recipe below)

Directions

Step 1: Sprinkle beef strips with fajita seasoning, ensuring they are evenly coated.

Step 2: Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the seasoned beef and saut for 3 to 4 minutes until browned and cooked through.

Step 3: Add the sliced bell peppers and onion to the skillet. Saut for an additional 2 to 3 minutes until the vegetables are tender-crisp.

Step 4: While the beef and vegetables are cooking, divide the lettuce between two large plates.

Step 5: Spoon the beef and vegetable mixture over the lettuce.

Step 6: Top each plate with diced tomato, black beans, black olives, and shredded Cheddar cheese.

Step 7: Drizzle with Southwest Fiesta Dressing (to taste) and serve immediately.

Step 8: Refrigerate any leftovers for later use.

Southwest Fiesta Dressing

Step 1: In a small bowl, whisk together cup plain yogurt, cup light sour cream, 2 tablespoons ketchup, 2 tablespoons minced onion, 1 tablespoon lime juice, 1 tablespoon finely chopped cilantro, 1 teaspoon ground cumin, teaspoon chili powder, teaspoon garlic powder, and teaspoon salt.

Step 2: Stir until all ingredients are fully combined. This dressing makes about 1 cup.

Steak Fajita Salad is a fresh and vibrant dish that combines the delicious flavors of seasoned beef, crisp vegetables, and a tangy Southwest dressing. This salad brings together the savory taste of fajitas with the lightness of a salad, making it a perfect choice for a healthy yet hearty meal. The origins of the dish are rooted in traditional Mexican cuisine, but it has evolved into a popular American salad offering with a southwestern flair.

History and Origin of Fajitas

Fajitas, the key inspiration for this dish, originated in the 1930s in Texas. The word "fajita" comes from the Spanish word "faja," meaning "strip" or "belt," referring to the thin strips of beef traditionally used in this dish. Fajitas were initially made using tougher cuts of beef, such as skirt steak, which were grilled and served with tortillas, peppers, and onions. Over time, fajitas became a staple of Tex-Mex cuisine, with many regional variations emerging across the United States. The fajita salad is a modern twist on the traditional fajita, transforming the classic components into a lighter, salad-based version.

Regional Variations

While the fajita salad has become widely popular in the U.S., it has its roots in the southwestern states, particularly Texas and California. In these regions, fajitas are often served in sizzling platters with tortillas and a variety of toppings like guacamole, salsa, and sour cream. The salad version, however, replaces tortillas with fresh greens, making it a lower-carb alternative. In some variations, you might find other vegetables like corn, avocado, or black beans, depending on the season and local tastes. This adaptability makes the fajita salad a perfect dish for customization.

How It Differs from Similar Dishes

The Steak Fajita Salad stands out from similar Tex-Mex salads, such as the taco salad or the burrito bowl, primarily due to its distinctive use of fajita seasoning and grilled beef. Unlike taco salads, which often feature ground beef, this dish uses strips of steak seasoned with a blend of fajita spices, giving it a smokier, spicier flavor. Additionally, while burrito bowls are typically served with rice and beans, the fajita salad focuses more on fresh, crisp vegetables and a tangy dressing, offering a lighter and more refreshing alternative.

Where Is It Typically Served?

Steak Fajita Salad is commonly served in casual dining restaurants and Tex-Mex eateries across the United States. It's a popular choice for those looking for a lighter, yet filling, meal that doesn't skimp on flavor. You'll also find this dish at many chain restaurants that specialize in Southwest-inspired cuisine, such as Chili's, TGI Fridays, and On the Border. Because of its healthy ingredients, it has also become a favorite for lunch at health-conscious cafes and is a great option for those seeking a quick meal that doesnt compromise on taste.

Fun Facts About Fajitas

Fajitas were originally made from beef skirt steak, a cut of meat considered tough and inexpensive. The word "fajita" was used to describe the cut of meat before it became associated with the dish itself.
Although fajitas were created in Texas, the dish has become a national favorite, with variations across the U.S. and even beyond, including chicken, shrimp, and vegetarian versions.
The fajita salad became a trendy dish in the 1990s as part of the growing demand for lighter, healthier Tex-Mex options.
Fajita seasoning often includes chili powder, cumin, garlic powder, and paprika, giving the dish a bold and smoky flavor profile.

Conclusion

The Steak Fajita Salad is a delightful and versatile dish that combines the best aspects of fajitas with the freshness of a salad. Its bold flavors, vibrant colors, and customizable ingredients make it a favorite for many. Whether you're enjoying it as a light lunch or a satisfying dinner, this dish brings the essence of southwestern cuisine to your plate with every bite.

FAQ about Steak Fajita Salad

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate from the salad to maintain freshness. Reheat the beef and vegetables before serving if desired.

Yes, you can substitute the beef with chicken, shrimp, or even a plant-based protein like tofu or tempeh. Adjust the cooking times accordingly, especially for chicken and shrimp.

You can prep the ingredients ahead of time, but it's best to keep the lettuce and dressing separate until ready to serve. Store the salad components (meat, veggies, cheese, etc.) in the fridge in separate containers to preserve their freshness.

Yes, the Southwest Fiesta Dressing can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving, as ingredients may settle.

Yes, you can use other cheeses like Monterey Jack, Cotija, or even a dairy-free cheese alternative depending on your preferences or dietary restrictions.

If you're not a fan of cilantro, you can replace it with basil or parsley, though the flavor will be slightly different. Some people also enjoy using a little extra lime or cumin for added flavor.

Yes! This salad can be served with warm flour tortillas or tortilla chips on the side. You can even serve the salad in a tortilla bowl for a fun presentation.

It's not recommended to freeze the entire dish as the lettuce and other fresh ingredients don't freeze well. However, the beef, peppers, and onions can be frozen for up to 1-2 months. Thaw and reheat before serving with fresh lettuce and dressing.

Yes, you can adjust the spiciness by adding more chili powder or even a bit of hot sauce to the dressing. If you prefer a milder flavor, reduce the chili powder or omit it altogether.

Comments

Jillian

10/06/2025 01:52:54 PM

Very easy, and very good - great for a quick meal! I rubbed the steak with a little olive oil and and then the dry fajita seasoning then grilled it vs. pan frying. I did however pan fry the peppers and onions. The salad was very good and all I added to that was a little sliced avocado and tortilla strips. For the dressing I chose "Smoked Paprika Vinaigrette" from this site - one of our favorites!

naples34102

11/15/2012 08:42:37 PM

I don't know if I'll honor his request or not, but this was so good Hubs asked that we have this again this weekend. He did think the dressing was a little heavy on the cilantro for his tastes but I thought it was just fine; in fact, I thought the cumin was more prominent. I made this as directed, with an attempt to arrange the various ingredients attractively on the lettuce. I also included additional, optional toppings of cooked and crumbled bacon and crispy baked tortilla strips. For the meat I used No Name sirloin steaks (1 (6 oz.) steak was enough for the two of us), and for the seasoning I used Penzey's Fajita Seasoning. As for the lettuce, (shhhh) I did not use Dole Just Lettuce, preferring instead to use romaine lettuce. This was as delicious as it was attractive. It's been awhile since I've enjoyed a salad so much. (Note: So as not to overcook the steak I removed it from the pan before adding the peppers and onions. Once that was cooked I returned the steak to the pan.)

JAMJMine

07/21/2013 01:10:37 AM

Six teenagers devoured this salad in minutes. I tripled the recipe and included this in a "salad" buffet served at our pool party. I marinated the meat in fajita seasoning, olive oil and lime juice for about 45 minutes before cooking it, and it was incredibly good on the salad (romaine). I had some extra chicken breasts I didn't use for another salad they were intended for, and marinated and cooked those this way as well, and they were just as delicious. Raves all around!

Jan Mynatt Casady

07/18/2014 10:56:51 AM

Family loved it! The dressing was fantastic. I got a fajita kit instead of making from scratch. It worked well plus it had soft tortillas to eat on the side. I did add tomatoes, cheese and black beans per the recipe, but no black olives. So easy and quick to prepare plus it tastes great.

Tracey Ferrari Posner

05/07/2019 02:56:14 AM

Loved it! Quick, easy, and the dressing was da bomb! I used 1 ribeye steak and followed the recipe using my own spices to create the fajita seasoning as that was the one thing I didn't already have on hand. I added some cucumber and grape tomatoes as well to use up what I had. So, so good ?? Oh! AND I served it all in a tortilla shell bowl like in the restaurants! Yummmm

Sarah

03/22/2012 04:30:57 PM

Excellent! I used salsa instead of ketchup in the dressing, but I could see trying the ketchup next time as a nice way to counter the tartness of the yogurt and lime juice. I added some sliced avocado to this and tossed the lettuce with some of the dressing before placing all the other ingredients on top. So good! Never seen my husband wolf down a salad so fast. I'll definitely be making this again.

Alice

10/10/2018 07:24:21 PM

I dlidn't have ciilantro so I used basil. It was.very good.I will make it again but I will make sure to have fresh cilantro.

Hackmaster

07/21/2018 11:45:11 PM

The dressing is what made this dish. I made it according to the recipe except for the beans and olives. I like both, but not everyone in the family agrees. I doubled everything because of the size of the family. I also provided tortillas for anyone that wanted a traditional fajita rather than a salad. Very good! I will make this again soon.

Eirene

02/19/2013 02:07:22 PM

Used leftover strip loin; didn't use the fajita spice. Really liked the southwestern sauce, just added 1/2 cup of salsa and it was even better!

Volleyballmom

05/01/2014 06:33:31 AM

Thumbs up for the accompanying dressing recipe that comes with this salad recipe. Deeeee-lish. I used a sirloin steak on the barbie and used my own lettuce mix but followed everything else. My family really enjoyed this salad. I"ll be making it again soon!

Jan Mowbray

06/15/2013 02:01:17 PM

This was pretty darned good. I followed the recipe pretty closely. Except for a couple things: had some very rare steak left over from last night's dinner so I sliced that up and added it to the pan when the peppers and onions were close to being done. I had no Fajita seasoning so I did as others suggested and used taco seasoning instead. I had no plain yoghurt so I figured, for the amount required along with the strength of the seasonings, I could get away with using some stirred raspberry yoghurt. Other than that I followed the Southwest Fiesta Dressing recipe exactly. It was very good, a perfect accompaniment. I served the whole thing on tortillas for an easy-to-go meal. My husband and I enjoyed it very much - I'll be making it again. One caveat - if serving in tortillas, cut the meat up into bite-size pieces.

Nancy Harris

07/30/2024 09:14:28 PM

This is going straight into my favorites folder.

Tina Marie

06/18/2018 02:23:25 AM

Amazing! The Fam loved it and enjoyed every last bite! We will be having this again for sure! It’d be a great dish to take for a pot-luck.

Brownkid

05/27/2018 11:47:32 PM

What made this a five star is the dressing. The vegetable combination is very good but the dressing is what makes it a 6.

Bea Provan

06/12/2016 01:59:09 PM

I used the dressing with tossed salad, added corn kernals, grated cheese and tortilla strips, and got rave reviews.

Karin Grande Nethery

08/27/2014 03:09:37 PM

Excellent and easy. I changed it a bit by making quick Spanish rice and putting it over that. Did not use the salad dressing. Just sour cream.

mctmagill

01/30/2014 05:16:49 PM

Well the veggies and meat together are great but I don't see any recipe for the southwest fiesta dressing anywhere....not sure where other reviewers are getting it.

mommyluvs2cook

07/17/2013 08:05:55 PM

My husband is just getting over being sick and we are sick of soup! So something light, but filling was what we needed! The only thing was that I had no black olives, but I did have green so I used those , and I threw in some yellow chopped tomatoes with the red. That dressing is fantastic too!

Jan Mowbray

06/15/2013 02:01:17 PM

Ann

02/05/2013 10:00:40 AM

I made this salad with leftover carne asada from Trader Joe's. Excellent! Only substitution: cherry/grape tomatoes for the diced tomato.

Cook Time: 5 minutes