Steak Fajita Salad

b l o g

Steak Fajita Salad

A delicious grilled steak salad with tons of flavor and crunch.

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No one has to ask me twice to eat a steak salad. Especially when that salad is colorful, flavorful and has amazing texture. 

That’s how I feel about my fajita steak salad. 

I love Tex-Mex, and this is one of my favorite ways to make a salad that reminds me of all of the incredible Tex-Mex flavors when I get fajitas.

It’s colorful, crunchy, fresh, and best of all – so easy to prepare. 

Fajita steak salad with onion and tomatoes in a bowl

You can use my Ancho Chile Steak recipe for this one, as well as my apple cider vinaigrette recipe. Both are great compliments to this salad. 

If you want to change it up, season your steak how you’d like, and grill it to your perfect temp. 

I recommend a cilantro, or lime dressing for this! Something a little sour and acidic pairs perfectly. 

Ingredients 

  • 1 lb of ribeye steak
  • Romaine Lettuce
  • Chopped Cilantro
  • Grape tomatoes
  • Red onion
  • Cotija Cheese
  • Dressing of your choice

How to assemble steak fajita salad

  1. Cook your ribeye steak to your desired temperature (medium for me for salads). 
  2. Chop your romaine lettuce, and cilantro and assemble in your bowl. 
  3. Slice your grape tomatoes in half and place into the bowl. 
  4. Cut your red onion crosswise and pull 2-3 rings from the onion. 
  5. Sprinkle cotija cheese on top. 
  6. Dress the salad with two tablespoons of dressing and toss. Add more dressing if needed.
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steak fajita salad shot from above

Steak Fajita Salad


  • Author: Mila Clarke Buckley
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic

Description

A delicious grilled steak salad with tons of flavor and crunch.


Ingredients

Scale
  • 1 lb of ribeye steak
  • 4 cups Romaine Lettuce
  • 1/4 Chopped Cilantro
  • 10 Grape tomatoes
  • 1/4 Red onion
  • 1/4 cup Cotija Cheese
  • 24 tablespoons Dressing of your choice

Instructions

  1. Cook your ribeye steak to your desired temperature (medium for me for salads). 
  2. Chop your romaine lettuce, and cilantro and assemble in your bowl. 
  3. Slice your grape tomatoes in half and place into the bowl. 
  4. Cut your red onion crosswise and pull 2-3 rings from the onion. 
  5. Sprinkle cotija cheese on top. 
  6. Dress the salad with two tablespoons of dressing and toss. Add more dressing if needed. 

Notes

  • Cilantro is optional in case you aren’t a huge fan of the green. 
  • This salad does well with a light dressing. Don’t overdress it. Toss it in 2 tablespoons at a time until you get the proper coating. 
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1/4 Salad
  • Calories: 230
  • Sugar: 2.1g
  • Sodium: 185.8mg
  • Fat: 11.8g
  • Carbohydrates: 4.5g
  • Fiber: 1.7g
  • Protein: 27.1g
  • Cholesterol: 64.5mg

Keywords: steak salad, salad, beef, salad

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Recipe rating

mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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