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steak fajita salad shot from above

Steak Fajita Salad

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


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


Units 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


  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. 


  • 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


  • 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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