Steak Fajita Salad with Creamy Salsa Dressing

Celebrate summer’s fresh bounty with a perfectly seasoned, veggie-stuffed, Steak Fajita Salad, topped with a light and creamy, Tex-Mex-inspired salsa dressing.

Summer’s hot temps and endless blue skies have arrived, and that means it’s time to gather friends and family around the table for all the delicious meals summer has to offer!

Even though the food of summer is the total bomb dot com, we still don’t want to spend allll of those golden sunshine hours behind the stove or the grill. Long, lazy turns in front of high-heat-emitting devices are for winter soups and stews, peeples!

No, summer sun is for swimming and volleyball and chasing lightning bugs. It’s for softball – both watching and playing.

And when we’re hungry, we want meals that are fast and easy and fresh and crave-worthy.

Cue, today’s Steak Fajita Salad **bursts onto the scene and shouts, “Holla, I’m here!”**

I love fajitas, you love fajitas, we all love fajitas! And, friends, you know how I also love da food in bowls. So let’s do a little summer hackety-hack and make fajitas super-easy to assemble by skipping the tortillas and tucking all of that fajita filling goodness into lettuce-lined bowls. A.K.A. Fajita salads!

And then let’s top the whole thing with a spicy-tangy, Tex-Mexy, summery dressing that’s so good you’ll be tempted to eat it right out of the bowl with a spoon. (I may or may not know from personal experience that that’s a thing you’ll actually want to do. I admit nothing! [wipes dressing off chin])

Salsa dressing! Salsa is one of my favorite summer condiments, and I spoon it on everything, from rice dishes to scrambled eggs to salmon filets.

But know what? It also makes an awwesomme salad dressing.

And the extra wonderful thing about an easy beef fajita salad for a summer crowd? The weather doesn’t matter! I don’t know about y’all, but the weather here in Cincinnati can turn on a dime — one second sunny, the next, !surprise! a storm blows through and knocks the plants off the deck rail.

Go ahead and plan your gathering, and know that you can cook up the seef fajitas and vegetables on the stove (’cause rain happens!) or on the grill. Either way, everything will be ready lickety-split and super tasty, and you’ll be the hero of dinner.

There’s just nothing in the summer as satisfyingly delightful as a really beautiful, rainbow-colored salad, bursting with hearty flavors and textures. Don’t you just want to dig right into the photo above with a fork? 🙂

I just love the combination of the cooked veggies and protein with the bright freshness of the raw tomatoes, avocado, lettuce, and jalapeños. And topped with salsa dressing and a big sprinkling of cilantro – such a tasty and satisfying dinner that will make everyone smile!

Serve with frosty beverages and celebrate your summer moments over a delicious and oh-so-easy meal.

Steak Fajita Salad with Creamy Salsa Dressing

by Karen Gibson

5 from 2 votes

Celebrate summer's fresh bounty with a perfectly seasoned, veggie-stuffed, steak fajita salad, topped with a light and creamy, Tex-Mex-inspired salsa dressing.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

 

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for the dressing

• 1/2 cup Greek yogurt or coconut milk
• 1/2 cup medium cantina style salsa
• 1 tablespoon mayonnaise
• 1 tablespoon chopped fresh cilantro leaves
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 heaping tablespoon chopped green onions
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt

for the fajita salad

• 1 pound steak, trimmed and sliced into strips (use a tender, quick-cooking cut, such as strip or flank)
• 1 tablespoon olive oil or spray oil
• 1 red onion , sliced or roughly chopped
• 1 red bell pepper , sliced into thin strips
• 1 green bell pepper , sliced into thin strips
• 1 cup corn kernels (from one ear of corn, or thawed from frozen)
• 1 medium head lettuce , cored, leaves rinsed, dried, and roughly chopped
• 1 avocado , sliced thin
• 1 handful cherry tomatoes , sliced in half
• 1 jalapeño pepper sliced (optional)
• 1/2 fresh lime
• Chopped cilantro , for topping

Instructions

 

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• For the salsa – Add all of the dressing ingredients to a blender and process until smooth and completely blended. Set aside (dressing can made be ahead of time and stored in the fridge).
• For the fajita salad – Heat a large skillet over medium-high heat and sear the beef until cooked through. Transfer to a plate and set aside.
• Add the oil to the large skillet and let warm until shimmering. Add the onions, bell peppers, and corn and saute until the onions and peppers have softened. Return the fajitas to the skillet and warm through. Squeeze lime juice over the fajitas.
• Line serving bowls generously with lettuce, and spoon the steak and vegetables over the top. Top with avocado slices, tomatoes, jalapeño slices (if using), and cilantro. Drizzle with the creamy salsa dressing, and serve more on the side so your guests can help themselves.

Keyword beef fajita salad, steak fajita salad

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