Flavorful Fajita Steak Salad with Tangy Cilantro-Lime Vinaigrette

Craving something hearty but fresh? This Fajita Steak Salad with Cilantro-Lime Vinaigrette is the perfect blend of smoky, tangy, and creamy. With marinated London broil steak, charred peppers and onions, and a refreshing vinaigrette, this dish is a show-stopper for weeknight dinners or entertaining a crowd.

Ingredients

For the Steak:

• 2 tablespoons vegetable oil, plus more for grill pan

• 2 tablespoons Worcestershire sauce

• 1 tablespoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• Juice of 1 lemon

• 2 garlic cloves, smashed

• 1 scallion, cut into 2-inch pieces

• Kosher salt and freshly ground black pepper

• 2 pounds top round London broil steak

For the Vinaigrette:

• 1/4 cup fresh cilantro leaves, finely chopped

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon ground cumin

• Zest and juice of 2 limes

• 2 garlic cloves, grated

• Kosher salt and freshly ground black pepper

For the Salad:

• 3 bell peppers, sliced into 1-inch-wide strips

• 3 small red onions, halved with roots intact

• 8 ounces pepper jack cheese, grated

• One 10-ounce container of salad greens

• 2 avocados, halved and thinly sliced

• Tortilla strips, for serving

Directions

1. Marinate the Steak

• Combine vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt, and 1 teaspoon pepper in a resealable bag.

• Add the steak, seal tightly, and rotate to coat thoroughly. Marinate at room temperature for 1 hour, flipping after 30 minutes. (For overnight marinating, refrigerate and bring to room temperature 20 minutes before cooking.)

2. Grill the Steak

• Heat a grill pan or outdoor grill to high heat and lightly oil the surface.

• Remove the steak from the marinade, discarding any excess garlic or scallions.

• Grill steak for about 5 minutes per side or until an instant-read thermometer reads 120–125°F for medium-rare.

• Rest the steak for 10 minutes before slicing.

3. Prepare the Vinaigrette

• Whisk together cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

• Reserve half the vinaigrette in a separate bowl for the salad greens.

4. Char the Vegetables

• Toss bell peppers and onions in the remaining vinaigrette.

• Grill peppers (skin-side down) and onions (cut-side down) until deeply charred, about 4 minutes.

5. Assemble the Salad

• Toss salad greens and grated cheese with the reserved vinaigrette. Arrange on a large serving platter.

• Top with grilled peppers, sliced onions, and thinly sliced steak.

• Garnish with avocado slices and sprinkle tortilla strips on top.

Serving Suggestions

This salad is perfect on its own or paired with warm tortillas for a fun, deconstructed fajita vibe. Add a side of lime wedges for an extra citrusy kick.

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