This Warm Fajita Rice Salad brings together the bold, smoky flavors of traditional fajitas with the lightness of a fresh salad. Tender strips of sirloin steak are grilled until seared and juicy, then tossed with fluffy long-grain rice, crisp iceberg lettuce, and vibrant cherry tomatoes. The dish is seasoned with warm cumin, garlic salt, and coarse black pepper, then brightened with fresh lime juice and chopped cilantro. It offers a satisfying mix of hot and cold textures, with the warmth of the meat and rice contrasting against the cool crunch of the vegetables. Perfect for a quick weeknight dinner, a festive picnic, or a hearty lunch, this recipe is versatile and easy to customize. Its a flavorful way to enjoy classic Mexican spices without the heaviness of a full meal.
Warm Fajita Rice Salad
Description
This Warm Fajita Rice Salad brings together the bold, smoky flavors of traditional fajitas with the lightness of a fresh salad. Tender strips of sirloin steak are grilled until seared and juicy, then tossed with fluffy long-grain rice, crisp iceberg lettuce, and vibrant cherry tomatoes. The dish is seasoned with warm cumin, garlic salt, and coarse black pepper, then brightened with fresh lime juice and chopped cilantro. It offers a satisfying mix of hot and cold textures, with the warmth of the meat and rice contrasting against the cool crunch of the vegetables. Perfect for a quick weeknight dinner, a festive picnic, or a hearty lunch, this recipe is versatile and easy to customize. Its a flavorful way to enjoy classic Mexican spices without the heaviness of a full meal.Ingredients
Directions
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Cook the long-grain rice according to package instructions; let it cool slightly so it remains warm but not piping hot.
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Cut the top sirloin steak into thin strips against the grain for tenderness.
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Season the steak strips with garlic salt, ground cumin, and coarse black pepper.
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Heat a grill pan or skillet over high heat and cook the steak strips until browned and cooked to your desired doneness, about 3-4 minutes.
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In a large bowl, combine the warm rice, shredded iceberg lettuce, halved cherry tomatoes, sliced red onion rings, drained corn, and sliced black olives.
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Add the grilled steak strips to the bowl with the vegetables and rice.
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Drizzle with fresh lime juice and sprinkle with chopped cilantro.
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Toss everything together gently to combine, ensuring the warmth from the steak and rice slightly wilts the lettuce.
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Serve immediately while the steak and rice are still warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 239.9kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.5g13%
- Cholesterol 63.0mg21%
- Sodium 49.6mg3%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 0.5g2%
- Sugars 0.2g
- Protein 26.2g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rice should be warm but not hot enough to cook the raw vegetables. Let it sit for 5-10 minutes after cooking before tossing.
For a vegetarian version, omit the steak and increase the amount of corn or add black beans for extra protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, as the lettuce may become soggy if stored too long.
You can substitute iceberg lettuce with romaine hearts for a heartier crunch.
