When I’m craving something hearty yet healthy, my go-to recipe is a Paleo Fajita Salad with Steak. The combination of perfectly seared steak, vibrant bell peppers, and creamy avocado over a bed of crisp romaine lettuce is not only visually stunning but also incredibly satisfying. This salad brings the taste of Mexican fajitas right to my dinner plate while adhering to the Paleo lifestyle.
This recipe is perfect for busy weeknights as it comes together in less than 30 minutes. Plus, it’s packed with nutrients, making it an ideal meal for health-conscious eaters. Enjoy each bite as the spices blend harmoniously, creating a fiesta of flavors in your mouth while keeping it fresh and nutritious.
Ingredients List
For the Fajita Salad Dressing:
- ½ cup extra virgin olive oil
- ⅓ cup freshly squeezed lime juice (about 2 to 3 limes)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- 1 pinch of cayenne pepper (optional)
For the Fajita Salad:
- 1 pound flank or skirt steak
- ½ teaspoon kosher salt
- ½ teaspoon sweet paprika
- 1 ½ tablespoons avocado oil
- ½ of one medium red onion, thinly sliced
- 2 medium red or orange bell peppers, thinly sliced
- ¼ teaspoon freshly ground black pepper
- 1 medium romaine lettuce heart (about 8 ounces), chopped (I used red-tipped romaine)
- 2 cups grape or cherry tomatoes, halved
- 1 medium avocado, sliced
Required Kitchen Tools
To prepare my Paleo Fajita Salad with Steak, you’ll find that having the right kitchen tools makes the process smoother and more enjoyable:
- Cast Iron Skillet: Essential for searing your steak to perfection.
- Whisk: For blending your salad dressing ingredients smoothly.
- Cutting Board: A sturdy board is a must for slicing your steak and veggies.
- Chef’s Knife: A sharp knife will make slicing the steak and vegetables easy and safe.
With these tools in hand, you’re ready to embark on a flavor-packed adventure with your Fajita Salad!
Preparing the Perfect Paleo Fajita Salad
Dressing Preparation
The dressing is the soul of this salad, bringing all the flavors together. To start, whisk together the extra virgin olive oil, freshly squeezed lime juice, ground cumin, chili powder, kosher salt, and a pinch of cayenne pepper in a small bowl. This blend of spices gives the dressing a zesty kick that complements the steak and vegetables beautifully. Set aside this tangy concoction to let the flavors meld while you prepare the rest of the salad.
Cooking the Steak
For me, the steak is the star of this dish. Begin by heating a 10-inch cast iron skillet over high heat for about 10 minutes until it just starts to smoke. Meanwhile, season your flank or skirt steak liberally with kosher salt, sweet paprika, and freshly ground black pepper on both sides. This seasoning will create a flavorful crust on the steak.
Add the steak to the hot skillet and cook undisturbed for about 4 minutes until a deep golden-brown crust forms. Flip it over and continue cooking until it reaches your desired doneness—130°F for medium-rare or 140°F for medium. Once cooked, transfer the steak to a cutting board and tent it with aluminum foil to rest for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender.
Sautéing Vegetables
While your steak rests, reduce the skillet’s heat to medium and add avocado oil. Toss in thinly sliced red onion and bell peppers with a sprinkle of kosher salt and freshly ground black pepper. Cook these vibrant veggies until they soften and develop a slight char around the edges—about 8 minutes. This step infuses them with a smoky flavor that pairs perfectly with the seasoned steak.
Assembling the Paleo Fajita Salad
Bringing It All Together
With your steak perfectly rested and vegetables sautéed to perfection, it’s time to assemble this delightful Paleo Fajita Salad with Steak. Begin by spreading the chopped romaine lettuce over a large platter. This crisp, fresh base provides a perfect contrast to the warm, savory toppings.
Next, slice the rested steak thinly across the grain. This technique ensures tenderness in every bite. Arrange the sliced steak over the bed of lettuce, followed by the sautéed onions and bell peppers. The vibrant colors of the vegetables not only make the dish visually appealing but also add a burst of flavor.
Scatter halved grape or cherry tomatoes across the salad for a pop of sweetness and color. Finally, add slices of creamy avocado on top. The avocado’s rich texture balances the bold flavors of the salad and adds healthy fats, making it even more satisfying.
Dressing and Serving
Drizzle your prepared dressing generously over the assembled salad. Toss everything gently to ensure each ingredient is coated with the zesty dressing. The lime juice in the dressing enhances the flavors, tying all components together beautifully.
Serve this Paleo Fajita Salad warm to enjoy the full range of textures and flavors. It’s a dish that stands out on its own but can also be paired with a side of cauliflower rice or a simple guacamole for a complete meal.
Make-Ahead Tips
One of my favorite things about this recipe is its flexibility for meal prep. You can make the dressing up to two days in advance and store it in a covered container in the refrigerator. The undressed salad components can also be stored separately for up to three days, making it easy to throw together a quick meal during busy weekdays.
Frequently Asked Questions
1. Can I use a different cut of beef for this salad?
Absolutely! While flank or skirt steak is recommended for its flavor and tenderness, you can also use sirloin or ribeye if you prefer. Just adjust the cooking time based on the thickness of the steak to ensure it reaches your desired level of doneness.
2. Is there a substitute for avocado oil?
Yes, if you don’t have avocado oil on hand, you can use olive oil or coconut oil as a substitute. Both oils work well with the flavors in this salad.
3. How can I make this salad spicier?
If you like a bit more heat, consider adding extra cayenne pepper to the dressing or including sliced jalapeños in the salad. You can also sprinkle some red pepper flakes over the finished dish for an added kick.
4. Can I make this salad vegetarian?
Certainly! To make a vegetarian version, simply omit the steak and add more vegetables such as grilled zucchini or mushrooms. You could also include plant-based protein options like grilled tofu or tempeh.
Conclusion
The Paleo Fajita Salad with Steak is a versatile and flavorful dish that satisfies both your taste buds and nutritional needs. With its vibrant mix of colors and textures, it’s not only a feast for the eyes but also a nourishing meal that keeps you energized. The combination of seasoned steak, fresh vegetables, and tangy dressing brings a delightful twist to traditional salads, making it a perfect choice for those following a Paleo lifestyle.
Whether you’re preparing it for a quick weeknight dinner or serving it at a gathering, this salad is sure to impress. By following these steps and tips, you’ll have a delicious meal that’s easy to prepare and full of flavor. Enjoy this healthy take on fajitas and savor each bite!
