All the Flavor of Fajitas in a Lighter Summer Salad
This Steak Fajita Salad has all the flavors of sizzling fajitas in a lighter summer salad made with grilled sirloin steak, peppers, onions, avocado, and a honey lime dressing. Originally published Aug 3, 2026, this is a go-to for warm nights when you want something fresh and satisfying without spending much time in the kitchen. Juicy grilled steak is paired with smoky, charred peppers and onions, then served over crisp lettuce with creamy avocado and a simple honey lime dressing that ties everything together. It’s packed with protein, loaded with vegetables, and perfect for warm nights when you don’t want to turn on the oven.
Why You’ll Love This Steak Fajita Salad
This healthy fajita steak salad gives you everything you love about fajitas without the tortillas. It’s still filling, with 29 grams of protein per serving, but much lighter. If you’re serving anyone who thinks salad isn’t a complete meal, this one will change their mind.
- Low-carb version of a Tex-Mex favorite
- Minimal cleanup: everything cooks outdoors on the grill, so there’s less mess in the kitchen
- High-protein salad will fill you up
- Cooks in under 15 minutes: the onions, peppers, and steak grill simultaneously
Ingredients You’ll Need
Sirloin is a lean cut of beef perfect for fajitas. Here’s everything you need to make this easy steak fajita salad, plus some pantry staples for the vinaigrette. Exact measurements are in the recipe card below.
For the Steak and Grilled Vegetables
- 1 pound sirloin steak, left to sit at room temperature for 30 minutes before cooking
- 1 red bell pepper, cut into large planks (stem and seeds removed)
- 1 yellow bell pepper, cut into large planks (stem and seeds removed)
- 1 poblano pepper, cut into large planks (stem and seeds removed)
- 1 red onion, sliced into 1/2-inch-thick rings
- 2 teaspoons olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 5 cups chopped romaine hearts
- 5 ounces avocado, diced (from 1 medium)
- Cilantro leaves, for garnish
For the Honey Lime Dressing
- ¼ cup olive oil
- Juice of 2 large limes
- 1½ teaspoons honey
- ¾ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
How to Make Steak Fajita Salad
This recipe keeps the peppers and onions whole so they can go directly on the grill, eliminating the need for a grill basket.
- Prepare the vinaigrette: whisk all 6 dressing ingredients together in a small bowl and set aside.
- Season the steak and vegetables: spray the sirloin with olive oil and sprinkle both sides with salt, pepper, and cumin. Drizzle the remaining oil over the onions and peppers, tossing to coat but keeping the onion rings intact so they grill evenly.
- Grill the steak: preheat the grill to medium-high heat and lightly oil the grates. Place the steak on one half of the grill and cook for 5 to 7 minutes per side until the internal temperature reaches 125°F. Remove from the grill and let it rest for 10 minutes before slicing.
- Grill the vegetables: while the meat cooks, place the peppers and onions on the other side of the grill in an even layer. Cook, turning as needed, until charred and soft, about 10 minutes.
- Assemble the salad: slice the peppers into strips and separate the onion rings. Place them and the sliced sirloin on a bed of chopped romaine. Top with avocado, cilantro, and the honey lime dressing.
Can I Make Steak Fajita Salad Without a Grill?
Yes. Cook the steak and vegetables separately in a cast-iron skillet or grill pan on the stove over medium-high heat for the instructed time.
Variations
- Protein options: swap sirloin for flank or skirt steak. If you don’t eat red meat, substitute chicken or shrimp.
- Add other vegetables such as cucumber or cherry tomatoes.
- Make it spicy: grill a jalapeño or serrano with the other peppers.
- Not a fan of cilantro? Leave it out.
- Boost the fiber: add canned black beans. They’re also a great option if you want to omit the meat and make a vegetarian fajita salad.
- Skip the dressing and diced avocado and top with your favorite fresh salsa instead.
- Cheese: sprinkle shredded cheddar or crumbled cotija on top.
Meal Prep and Storage Tips
Meal Prep
You can do a lot of the prep a day early: season the sirloin, cut the peppers, onions, and lettuce, and make the vinaigrette.
Storage
Since this fajita steak salad contains lettuce, it’s best to keep everything separate to prevent it from getting soggy. Place the meat and grilled veggies in one container, the lettuce in a larger container, and the vinaigrette in a small container. When you’re ready to eat, add everything to the lettuce container and slice the avocado right before serving.
- Refrigerate the sirloin, peppers, and onions for up to 4 days.
- Freeze in an airtight container for up to 3 months, then thaw in the fridge and assemble the salads before eating.
- Reheat the meat and veggies in the microwave or add them cold to the salad.
Serving Suggestions
Add some chips and salsa or a fun cocktail or mocktail if you’re hosting a party. This Tex-Mex dinner yields 4 servings, with each serving about 2 cups.
Nutrition Information
Per serving (2 cups): Calories: 298.5 kcal, Carbohydrates: 17 g, Protein: 29 g, Fat: 25.5 g, Saturated Fat: 4.5 g, Cholesterol: 78 mg, Sodium: 220 mg, Fiber: 5.5 g, Sugar: 7 g.
Course: Dinner, main dish. Cuisine: Tex Mex. Prep: 10 minutes. Cook: 15 minutes. Total: 25 minutes. Yield: 4 servings. Serving size: 2 cups. Equipment: grill or grill pan.