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Warm Fajita Salad

Warm Fajita Salad recipe image
This Warm Fajita Salad brings the bold, smoky flavors of a classic taco night to a fresh, vibrant plate. Thinly sliced sirloin steak sears quickly to tender perfection, paired with charred onions and sweet peppers that offer a satisfying crunch. The dish is dressed in a bright, aromatic sauce made from fresh lime juice, minced garlic, and a hint of cilantro, balancing the richness of the meat. It&# 226;€™s a hearty, protein-packed meal that feels indulgent yet light enough for a summer lunch. Perfect for weeknight dinners or potlucks, this salad combines warmth and freshness in every bite.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 910.1
Description
This Warm Fajita Salad brings the bold, smoky flavors of a classic taco night to a fresh, vibrant plate. Thinly sliced sirloin steak sears quickly to tender perfection, paired with charred onions and sweet peppers that offer a satisfying crunch. The dish is dressed in a bright, aromatic sauce made from fresh lime juice, minced garlic, and a hint of cilantro, balancing the richness of the meat. It’s a hearty, protein-packed meal that feels indulgent yet light enough for a summer lunch.
Ingredients
  • 1/4 cups Lime juice
  • 1/4 cups Reduced-sodium chicken broth
  • 1 tablespoons Snipped cilantro
  • 2 cloves Garlic -- minced
  • 1 1/2 teaspoons Cornstarch
  • 12 oz Boneless beef top sirloin steak
  • 1/2 teaspoons Ground cumin
  • 2 small Onions
  • 1 medium Green sweet pepper
  • Red and/or yellow
  • 1 tablespoons Cooking oil
  • 10 oz Torn mixed salad greens
  • Cups
  • 12 cherry Tomatoes -- quartered
  • Baked tortilla strips -- optional
  • Red or green salsa -- optional
Directions
  1. 1
    In a small bowl, whisk together lime juice, chicken broth, snipped cilantro, minced garlic, and cornstarch until smooth; set aside.
  2. 2
    Trim fat from the steak and cut into thin bite-size strips; sprinkle with ground cumin.
  3. 3
    Slice onions into thin wedges and cut peppers into thin strips.
  4. 4
    Heat cooking oil in a large skillet or wok over medium-high heat.
  5. 5
    Add steak strips to the hot pan and cook for 2-3 minutes, stirring constantly, until browned and cooked to desired doneness.
  6. 6
    Add onions and peppers to the skillet with the beef; cook for 3-4 minutes until vegetables are tender-crisp.
  7. 7
    Pour the lime-garlic sauce mixture over the meat and vegetables.
  8. 8
    Stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
  9. 9
    Divide mixed salad greens among four serving plates.
  10. 10
    Spoon the warm beef and vegetable mixture over the greens.
  11. 11
    Top with quartered cherry tomatoes and optional tortilla strips or salsa before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 910.1kcal
% Daily Value *
Total Fat 30.7g48%
Saturated Fat 10.4g52%
Cholesterol 235.3mg79%
Sodium 602.5mg26%
Total Carbohydrate 45.5g16%
Dietary Fiber 15.0g60%
Sugars 5.4g
Protein 105.0g210%

* 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

For best texture, ensure the steak is sliced thinly against the grain before cooking to keep it tender.

You can substitute chicken breast or shrimp for the beef if you prefer a lighter protein option.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days; reheat the filling separately to keep the greens crisp.

Feel free to adjust the spice level by adding a pinch of cayenne pepper or chili powder to the seasoning.

Keywords: beef, fajita, salad, steak, peppers, onions, cilantro, lime, garlic, cumin, warm, dinner, quick, easy, healthy, protein, vegetables, grilled, summer, meal
Read it online: https://www.chefs-mate.com/recipe/warm-fajita-salad/