There’s a stretch of summer evenings when the grill is already going, the kids are outside, and the last thing I want is to fire up the oven for something that could just as well be a salad. That’s when this steak fajita salad earns its keep.
I first tried it on a warm July night, mostly because Sam loves fajitas and I wanted something that felt like a proper meal without the whole flour-tortilla-and-rice routine. The steak comes off the grill still juicy, the peppers and onions have that nice char, and the honey lime dressing ties it all together. It passed the Tuesday test the very first time.
Why this salad works
It’s a low-carb, high-protein dinner that keeps the whole table happy. A few things I love about it:
- A lean, low-carb take on a Tex-Mex favorite
- Everything cooks on the grill, so the kitchen barely gets messy
- 29 grams of protein per serving — you’ll actually be full
- On the grill, it’s done in about 15 minutes of active time
- Great on a hot night, at a camping trip, or any time you don’t want to be near the stove
Ingredients you’ll need
Most of this is stuff I already keep in the fridge. The only things worth specifically shopping for are a good sirloin and fresh limes.
- 1 pound sirloin steak — lean, forgiving, and perfect for fajitas. Let it sit at room temperature for 30 minutes before cooking.
- Red, yellow, and poblano bell peppers, cut into large planks
- 1 red onion, sliced into 1/2-inch rings
- 2 teaspoons olive oil, divided
- 1 teaspoon cumin, kosher salt, and freshly ground black pepper
- 5 cups chopped romaine hearts
- 5 ounces avocado, diced (about 1 medium)
- Cilantro leaves, for garnish
For the honey lime 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
How to make it
The whole thing happens on the grill, which is half the appeal. Here’s the order that works for me.
1. Make the dressing. Whisk all six ingredients together in a small bowl and set it aside. It’s the one thing worth doing ahead of time.
2. Season the steak. Spray the sirloin with the olive oil and season both sides with 1 teaspoon salt, pepper, and the cumin.
3. Toss the vegetables. Add the peppers and onion to a bowl with the remaining 2 teaspoons of oil. Toss to coat, but try to keep the onion rings in one piece — they’re much easier to grill intact.
4. Grill the steak. Preheat the grill to medium-high and lightly oil the grates. Lay the steak on one half and cook 5 to 7 minutes per side until it hits 125°F (52°C) in the center. Pull it off and let it rest for 10 minutes before slicing.
5. Grill the vegetables. While the steak cooks, spread the peppers and onions in an even layer on the other half of the grill. Cook, turning as needed, until charred and soft, about 10 minutes.
6. Build the salad. Slice the peppers into strips and pile them over the chopped romaine. Separate the onion into rings and layer on top. Slice the steak against the grain and shingle it over the vegetables. Top with avocado and cilantro, then drizzle generously with the dressing.
Swaps and variations
- Protein: Flank or skirt steak works beautifully too. No red meat? Swap in chicken or shrimp.
- More vegetables: Cucumber and cherry tomatoes both do well here.
- Heat: Grill a jalapeño or serrano alongside the peppers if you want a kick.
- No cilantro? Leave it out. No judgment.
- Vegetarian or extra fiber: Add canned black beans — it works as a meat-free fajita salad on its own.
- Guac instead of dressing and diced avocado? Absolutely, that’s a fine move.
- Some cheese: Shredded cheddar or crumbled cotija on top.
Without a grill
Use a cast-iron skillet or grill pan on the stove over medium-high heat. Cook the steak and vegetables separately, following the same timings. You’ll lose a little of the char, but it’s still a great weeknight dinner.
Meal prep and storage
You can do most of the prep a day ahead: season the sirloin, cut the peppers, onions, and lettuce, and make the vinaigrette. Just keep the parts separate until you’re ready to eat, or the lettuce turns sad.
- Store the grilled meat and vegetables in one container and the lettuce in a larger one. The vinaigrette goes in its own small jar.
- Slice the avocado right before serving.
- Refrigerate the sirloin, peppers, and onions for up to 4 days.
- Freeze in an airtight container for up to 3 months. Thaw in the fridge and assemble when you’re ready to eat.
- Reheat the meat and vegetables in the microwave, or eat them cold straight off the salad.
Serving suggestions
Chips and salsa on the side make this feel like a real dinner. If you’re hosting, a simple cocktail or mocktail rounds it out nicely.
A note from Nora: the first time I made this, I let the onions separate before grilling and they scattered across the whole grill in a way that was not elegant. Keep the rings intact and you’ll thank me later. Sam asked for this on a Tuesday two weeks after I first made it. If I can make it on a Tuesday, it’s a keeper.
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