Beef Fajita Lime Salad (Printable)
Tender beef and crisp veggies tossed in a bright lime vinaigrette for a flavorful Tex-Mex dish.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 2 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp onion powder
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Juice of ½ lime
→ Salad
11 - 1 large romaine heart, chopped
12 - 1 red bell pepper, thinly sliced
13 - 1 yellow bell pepper, thinly sliced
14 - 1 small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1 cup cherry tomatoes, halved
17 - 1 cup sweetcorn, cooked or canned and drained
→ Lime Vinaigrette
18 - 3 tbsp fresh lime juice
19 - 5 tbsp olive oil
20 - 1 clove garlic, finely minced
21 - 1 tsp honey
22 - ½ tsp Dijon mustard
23 - ½ tsp salt
24 - ¼ tsp black pepper
# How-To Steps:
01 - In a medium bowl, combine the sliced beef, olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Toss to coat evenly and marinate for at least 10 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Sear the beef strips for 2 to 3 minutes per side until cooked to your preferred doneness. Remove from heat and set aside.
03 - In a small bowl, whisk together lime juice, olive oil, minced garlic, honey, Dijon mustard, salt, and black pepper until fully emulsified.
04 - In a large bowl, layer the chopped romaine, red and yellow bell peppers, sliced red onion, cherry tomatoes, sweetcorn, and avocado slices.
05 - Top the salad with the warm beef strips. Drizzle with the lime vinaigrette and toss gently to combine. Serve immediately.
# Expert Advice:
01 -
- Warm beef on cool greens hits that perfect balance between substantial and refreshing.
- Ready in 35 minutes but tastes like you spent way more time on it.
- One of those dishes that feels fancy enough for guests but easy enough for a Tuesday dinner.
02 -
- Don't skip the marinade—those spices need time to settle into the beef, and even 10 minutes changes everything.
- Warm beef on cold greens is the whole point; serve immediately after assembly so you get that beautiful temperature contrast.
- Slice the beef against the grain—this breaks up the muscle fibers and makes every bite tender instead of chewy.
03 -
- Buy pre-sliced beef if you're short on time, but if you slice it yourself against the grain, the texture is noticeably better.
- Make the vinaigrette first—it only gets better as the flavors sit together, and you can prep everything else while it's resting.