This content contains affiliate links, which helps hangrywoman.com to provide free recipes and resources. Thank you for your support of my blog and non-profit organization, Glucose Guide.
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.
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
- Cook your ribeye steak to your desired temperature (medium for me for salads).
- Chop your romaine lettuce, and cilantro and assemble in your bowl.
- Slice your grape tomatoes in half and place into the bowl.
- Cut your red onion crosswise and pull 2-3 rings from the onion.
- Sprinkle cotija cheese on top.
- Dress the salad with two tablespoons of dressing and toss. Add more dressing if needed.
Steak Fajita Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Diabetic
Description
A delicious grilled steak salad with tons of flavor and crunch.
Ingredients
- 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
- 2–4 tablespoons Dressing of your choice
Get Recipe Ingredients
Instructions
- Cook your ribeye steak to your desired temperature (medium for me for salads).
- Chop your romaine lettuce, and cilantro and assemble in your bowl.
- Slice your grape tomatoes in half and place into the bowl.
- Cut your red onion crosswise and pull 2-3 rings from the onion.
- Sprinkle cotija cheese on top.
- 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 Salad
- Calories: 230
- Sugar: 2.1 g
- Sodium: 185.8 mg
- Fat: 11.8 g
- Carbohydrates: 4.5 g
- Fiber: 1.7 g
- Protein: 27.1 g
- Cholesterol: 64.5 mg
