Steak Fajita Salad with Chipotle Ranch Dressing

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This Steak Fajita Salad is incredible and loaded with tender veggies and flat iron steak. The Chipotle Ranch Dressing makes it extra delicious!

Fajita salad with steak

Mexican food is a love language here in the Lofthouse. It is an essential food group for sure, and the kids love it too. 😊 It’s no surprise when I’m trying to eat healthier, that I still want flavors inspired from the south of the border. My Steak Fajita Salad takes a perfectly cooked steak and puts it on top of a healthy, and hearty salad. I serve it with a homemade dressing that gives it a smoky, heat profile that tastes amazing! t’s easy to convince Kale to fire up the grill for lunch when I promise I’ll be making this salad.

STEAK FAJITA SALAD

Do you know the saying, ‘a little bit goes a long way’? That saying is true for this salad and that mostly pertains to the steak. Give it a couple of hours to marinate and your tastebuds will thank you later. The marinated steak is thrown on the grill and cooked to a perfect medium. The salad is tossed with red and green peppers, tomato, onion, and crispy romaine lettuce. For the best version of this salad is serving it with my Chipotle Ranch Dressing. It’s super simple, and worth it. You’ll have plenty of time to make the dressing while the meat marinates.

Fajita salad with steak

INGREDIENTS

Steak and Marinade

  • 2 pounds Flat Iron steak or Flank Steak
  • 1/4 cup olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 Tablespoon granulated sugar

Salad 

  • 1 medium yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 Roma tomatoes, sliced
  • 4 hearts Romaine lettuce, washed and chopped
  • 1 cup shredded low fat cheese (optional)

INSTRUCTIONS

In a small dish, combine marinade ingredients, olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat. Cover the dish with saran wrap. Place in the fridge for at least 2 hours. 

Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from the skillet and place on a plate. Cover with foil to keep warm and set aside.

Cooke the steak on a hot grill or skillet. For the skillet, drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

To prepare the salads: Divide the chopped romaine lettuce evenly among 6 plates. Top with the cooked veggies, slices of tomato and a little cheese. Add desired amount of steak onto the top and serve with dressing. Enjoy! 

Fajita salad with steak

HOW TO MAKE CHIPOTLE RANCH DRESSING

All you need is 1.5 cups low fat ranch dressing and 3 teaspoons chipotle peppers in adobo sauce, minced. (you can find cans of these in the Mexican food aisle in most grocery stores).

Mix the ranch dressing and chipotle peppers in adobo sauce together in a bowl. Cover and refrigerate until ready to use. This dressing recipe is so easy! If you make extra dressing you can store it tightly covered in the fridge for up to 5 days.

CUTS OF STEAK

Use any cut of steak that is your favorite and/or affordable. Our favorite is flat iron or skirt steak for this recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SALADS!

Doritos Taco Salad – One of my favorite chips is infused into this flavorful salad with ground beef, black beans, cheese, tomatoes, and fresh lettuce.

Italian Sub Salad – A great salad for meal prepping! Sliced turkey, salami, provolone cheese, tomatoes, and yellow peppers with a lite vinaigrette.

Asian Chicken Salad – Juicy chicken breasts sit on a bed of romaine lettuce, mandarin oranges, sliced almonds, bits of pineapple, and a creamy poppy seed dressing.

Strawberry Chicken Salad – One of my favorite salads to make in the summer! Grilled chicken, fresh sliced strawberries, and a poppy seed dressing.

Fajita salad with steak
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5 from 1 vote

Steak Fajita Salad with Chipotle Ranch Dressing

Prep Time 2 hours 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings 6
Author Holly

Ingredients

Steak and Marinade

  • 2 pounds Flat Iron steak or Flank Steak
  • 1/4 cup olive oil
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup fresh lime juice
  • 2 cloves garlic minced
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 Tablespoon granulated sugar

Salads

  • 1 medium yellow onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 2 Roma tomatoes sliced
  • 4 heads Romaine lettuce washed and chopped
  • 1/2 cup shredded low fat cheese (optional)

Chipotle Ranch Dressing

  • 1 ½ cups low fat ranch dressing
  • 3 teaspoons chipotle peppers in adobo sauce minced

Instructions

Steak and Marinade

  • In a small dish, combine marinade ingredients; olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours or overnight.
  • Cook the steak on a hot grill or skillet. For skillet: drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. (We like medium-well) Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

Salads

  • Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, and both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside.
  • Divide the chopped romaine lettuce evenly among 6 plates or bowls. Top with the cooked veggies, slices of tomato, and a little cheese, if using. Add desired amount of steak onto the tops and serve with dressing. Enjoy! ♥

Chipotle Ranch Dressing

  • Mix the ranch dressing and minced chipotle peppers in adobo sauce together in a small bowl. Cover and refrigerate until ready to use.

Notes

Macros/ Nutrition Info for salad: 1 salad serving (without cheese or dressing) = 349 calories, 19 fat,  13 carbs, 33 protein. 
Macros/ Nutrition Info for dressing: 1/4 cup = 122 calories, 10 fat, 4 carbs, 2 protein.

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Fajita salad with steak

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4 thoughts on “Steak Fajita Salad with Chipotle Ranch Dressing

  1. I wish I had a grill pan, unfortunately I only have a grill. Today it’s been a warmer day, here in Michigan… a whopping 8 degrees. Otherwise I would attempt to make this recipe. I love salad! I will try this when it gets a bit warmer out. 🙂

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