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Million Dollar Steak Fajita Salad - Big Flavor, Fresh Crunch

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the steak: 1.25–1.5 lb flank or skirt steak
  • 2 tbsp olive oil
  • 2 tbsp lime juice (fresh)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1–2 cloves garlic, minced
  • For the fajita veggies: 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp kosher salt
  • For the salad base: 1 large head romaine or 5–6 cups chopped mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 1/2 cup corn kernels (grilled or thawed from frozen)
  • 1/4 cup cotija or feta, crumbled (optional)
  • 1/2 cup crunchy tortilla strips or crushed tortilla chips (optional but recommended)
  • Fresh cilantro, chopped
  • For the lime-cilantro dressing: 1/3 cup olive oil
  • 1/4 cup lime juice (fresh)
  • 1 tbsp honey or agave
  • 1 tsp Dijon mustard
  • 1 small garlic clove, grated
  • 2 tbsp chopped cilantro
  • 1/4 tsp kosher salt, more to taste
  • Black pepper, to taste

Method
 

  1. Marinate the steak: In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, salt, pepper, and minced garlic. Pat the steak dry and coat it with the marinade. Refrigerate 30 minutes (or up to 8 hours). Bring to room temp for 20 minutes before cooking.
  2. Make the dressing: Whisk olive oil, lime juice, honey, Dijon, garlic, cilantro, salt, and pepper until emulsified. Taste and adjust salt, honey, or lime as needed. Set aside.
  3. Prep the veggies: Slice peppers and onion. Toss with 1 tbsp olive oil, chili powder, and salt.
  4. Sear the steak: Heat a large cast-iron skillet or grill over high heat until very hot. Lightly oil the surface. Cook steak 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C).
  5. Rest and slice: Transfer steak to a plate and rest 8–10 minutes. Slice thinly against the grain to keep it tender.
  6. Cook the fajita veggies: In the same hot skillet, add peppers and onions. Sauté 4–6 minutes, stirring occasionally, until charred at the edges yet still crisp-tender.
  7. Assemble the salad: In a large bowl or platter, add chopped greens. Top with warm fajita veggies, tomatoes, corn, avocado, and sliced steak. Sprinkle with cotija and tortilla strips. Add cilantro.
  8. Dress and serve: Drizzle with the lime-cilantro dressing. Toss gently or serve dressing on the side for individual portions.