Grilled Steak Fajita Salad

Grilled Steak Fajita Salad: Sizzle with flavor! Marinated steak, grilled veggies, and crispy tortillas come together in a fresh, zesty salad. Make it tonight and devour!

Savor the flavors of a classic Tex-Mex dish with our Grilled Steak Fajita Salad! Marinated flank steak, grilled to perfection, is paired with sautéed onions, bell peppers, and zucchinis, all on top of a fresh mix of greens, crumbled queso fresco, and a zesty lime dressing.

Ready Time

40 mins


5 servings


  • 1 pound flank steak
  • 2 large onions, sliced
  • 2 large bell peppers (any color), sliced
  • 2 large zucchinis, sliced
  • 2 large tomatoes, diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 small flour tortillas
  • 5 cups mixed greens
  • 1 cup crumbled queso fresco (or feta cheese)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice


Preheat grill to medium-high heat.

Season the flank steak with cumin, smoked paprika, salt, and pepper.

Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.

Let the steak rest for 5 minutes before slicing it thinly against the grain.

Meanwhile, brush the sliced onions, bell peppers, and zucchinis with olive oil and season with salt and pepper.

Grill the vegetables for 5-7 minutes per side, or until they’re tender and lightly charred.

Grill the tortillas for 30 seconds on each side, or until they’re slightly charred and pliable.

In a large bowl, combine the mixed greens, diced tomatoes, crumbled queso fresco, and chopped cilantro.

In a small bowl, whisk together the lime juice and a pinch of salt and pepper.

Pour the dressing over the salad and toss to combine.

Slice the grilled steak into thin strips and place on top of the salad.

Serve immediately, with the grilled tortillas on the side.


For the best flavor, use high-quality flank steak and don’t overcook it – medium-rare is perfect for this recipe.

Don’t skip the resting time, as it allows the juices to redistribute, making the steak even more tender.

Make sure to slice the steak against the grain for the most tender bites.

You can customize the veggies to your liking, but the trio of onions, bell peppers, and zucchinis provides a nice balance of sweetness and crunch.

Don’t overcrowd the grill, cook the veggies in batches if necessary.

Grilled tortillas are a game-changer – they add a nice smoky flavor and crunch to the salad.

You can grill them ahead of time and keep them warm in a low oven until assembling the salad.

Use your favorite type of cheese, but crumbled queso fresco adds a nice salty kick.

Don’t overdress the salad, as the lime juice and olive oil provide enough moisture.

You can always add more, but it’s harder to remove excess dressing.

This salad is perfect for a quick lunch or dinner – just prep everything ahead of time and assemble when ready.

You can also customize the salad to your taste by adding other toppings like diced avocado, sour cream, or diced jalapeños.

Nutrional Value

  • Calories: 450
  • Total Fat: 24g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 40g
Grilled Steak Fajita Salad
Grilled Steak Fajita Salad

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