Finally, a Steak Fajita Salad that will make you excited to eat your greens! With tender strips of marinated flank steak, smoky grilled corn, black beans, tomatoes, and avocados that all get tossed in the most DELICIOUS creamy cilantro lime dressing, it’s a summer salad that makes the best weeknight dinner!
Justin and I love to reset after a long weekend of splurging by cooking up a BIG salad on Sunday evenings. And while we often crave lighter recipes (like this Grilled Fennel Asparagus Salad we made earlier this Spring!) other ones are a bit heartier and can double as a full meal all on their own.
Like this Fajita Steak Salad!
Unlike your typical fajita salad, there are 3 key components that really knock the flavor out of the park:
- The marinade. A mix of my homemade taco seasoning, soy AND Worcestershire sauce, and a hint of brown sugar are my secrets to the best flank steak fajitas.
- The charred corn. A quick toss on the grill gives it a deliciously smoky flavor (you can also easily do this on the stovetop!)
- That DRESSING!! (Swoon!) If it were socially acceptable to drink this stuff, I would! I’ve always been a huge fan of making Homemade Salad Dressings, but this Creamy Cilantro Lime Dressing was unlike anything I’ve made thus far. A little testing and tweaking showed that with the right ratios of lime juice and cilantro it’s pure perfection.
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Steak. Flank steak is my preference. It’s budget-friendly, easy to find, relatively lean, but still has just enough fat to make it super juicy. Skirt steak and sirloin steak work too, but they may not come out quite as tender.
- Taco Seasoning. I used my homemade Taco Seasoning mix when testing—SO worth it for getting the salt and spice just right in the marinade. Store-bought works, too, just watch the sodium (a lot of these are packed with it!)
- Corn. Fresh corn-on-the-cobs are the best to use when grilling. However, if you want to use previously frozen or even canned corn, a simple toss in a hot skillet until charred will work too!
- Dressing. At first I tried this with just Greek yogurt and it didn’t come out nearly as creamy. That’s when I landed on a mix of full-fat yogurt AND mayonnaise. For an even creamier dressing, you can swap out some or all of the yogurt for sour cream or even Mexican crema to make it really authentic.
- Lettuce. Romaine is a heartier variety that holds up well to the heavier ingredients like the steak and beans. However, spinach, iceberg or even a spring mix can all be used.
- Toppings. This is where it gets fun! I used black beans, tomatoes, and avocado (we always have these on hand), but crushed tortilla chips, bell peppers, or even pinto beans would all be delicious here.
How to Make a Fajita Steak Salad
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
1. Marinate the steak.
Whisk together the marinade, add the steak, and toss to coat. Cover and chill for at least 30 minutes (longer = more flavor!).
2. Make the cilantro lime dressing.
Blend everything until smooth and creamy, thinning with water if needed. Refrigerate until ready to serve.
3. Grill the corn.
Brush with oil, season, and grill until lightly charred and tender. Let it cool slightly, then slice off the kernels.
Pro Tip: I like to do this in a shallow bowl with a rim so it catches any corn kernels that happen to go flying!
4. Season the black beans.
Toss the beans with taco seasoning and salt. Set aside until you’re ready to assemble.
5. Grill the steak.
Grill over high heat for 4–5 minutes per side, then let it rest tented with a piece of aluminum foil. (If you cut into too early, you’ll lose all of those flavorful juices!) When ready to serve, slice it thinly against the grain.
6. Assemble the salad.
Layer the lettuce, beans, veggies, and corn, top with steak and cotija, then drizzle with dressing. Toss and serve!
What to serve with it?
This protein and veggie-packed salad is already a full meal on it’s own. But here are a few other dishes that would help you feed a crowd:
Mexican Rice and Cilantro Lime Rice are great additions if you want a fuller meal.
You could even serve some Baked Tortilla Chips with a Creamy Avocado Salsa Verde, Roasted Tomatillo Salsa Verde, or a Fresh Tomato Salsa!
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Fajita Steak Salad with Cilantro Lime Dressing
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Ingredients
For the Fajita Steak:
- 2 tablespoons taco seasoning
- 2 tablespoons avocado oil
- 2 tablespoons soy sauce or tamari sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice from 1 lime
- 1 ¼ pounds flank steak less than 1 inch thick
For the Creamy Cilantro Lime Dressing:
- 1 cup roughly chopped cilantro
- ¼ cup avocado oil
- 2 tablespoons lime juice from 1-2 limes
- 1 teaspoon honey
- 1 garlic clove minced
- ¾ teaspoon salt
- ½ cup full-fat Greek yogurt plain
- ¼ cup mayonnaise
For the Salad:
- 4 –5 cups romaine lettuce chopped
- 4 ears of corn husked
- 2 tablespoons avocado oil
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper divided
- 1 cup black beans drained and rinsed
- 2 teaspoons taco seasoning
- 1 pint cherry tomatoes halved
- 2 small avocados pitted, peeled, sliced
- ½ red onion thinly sliced
- ¼ cup crumbled cotija cheese
- Fresh cilantro for garnish
Instructions
- For the Fajita Steak: In a large bowl, whisk together the taco seasoning, avocado oil, soy sauce, Worcestershire sauce, brown sugar, and lime juice. Add the flank steak to the bowl, turning it a few times to ensure it is well-coated in the marinade. Cover or seal and refrigerate for at least 30 minutes or up to 2 hours.1 ¼ pounds flank steak, 2 tablespoons taco seasoning, 2 tablespoons avocado oil, 2 tablespoons soy sauce or tamari sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice
- For the Cilantro Lime Dressing: In a blender or food processor, combine the cilantro, avocado oil, lime juice, honey, garlic, and salt. Pulse 10-15 times until the cilantro is finely chopped. Add the Greek yogurt and mayonnaise and blend until smooth and creamy. If the dressing is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached. Refrigerate until ready to use.1 cup roughly chopped cilantro, ¼ cup avocado oil, 2 tablespoons lime juice, 1 teaspoon honey, 1 garlic clove, ¾ teaspoon salt, ½ cup full-fat Greek yogurt, ¼ cup mayonnaise
- For the Grilled Corn: Preheat the grill to medium-high heat. Brush the husked corn with 2 tablespoons avocado oil and season with ¾ teaspoon salt and ¼ teaspoon black pepper.4 ears of corn, 2 tablespoons avocado oil
- Grill the corn, turning occasionally, until lightly charred and tender, about 10–12 minutes. Transfer to a cutting board and let cool slightly. Using a sharp knife, carefully cut the kernels off the cob and set aside.
- Season the Black Beans: In a bowl, toss the black beans with taco seasoning and ½ teaspoon salt. Set aside.1 cup black beans, 2 teaspoons taco seasoning
- Grill the Steak: Preheat the grill to high heat. Remove the steak from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Grill the steak for 4–5 minutes per side for medium rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C).
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
- Assemble the Salad: In a large serving bowl or platter, layer the chopped romaine lettuce, grilled corn kernels, seasoned black beans, cherry tomatoes, avocado slices, and red onion. Arrange the sliced steak on top of the salad and sprinkle with crumbled cotija cheese and fresh cilantro. Drizzle the salad with the creamy cilantro lime dressing and toss just before serving.4 –5 cups romaine lettuce, 1 pint cherry tomatoes, 2 small avocados, ½ red onion, ¼ cup crumbled cotija cheese, Fresh cilantro
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Notes
- Corn. If you’d prefer to use previously frozen or canned corn, make sure it’s completely thawed and drained before cooking. Then cook in a bit of butter or oil over medium heat for 6–8 minutes, stirring occasionally, until it’s lightly charred.
- Steak. Flank steak is my top pick—tender, juicy, and easy to work with. Skirt or sirloin also work, just make sure to slice against the grain so it stays nice and tender.
- Marinating Time. Give it at least 30 minutes. Trust me, it makes a BIG difference. Any less and the flavor won’t fully soak in.
- Greek Yogurt. You can sub the Greek yogurt for sour cream if that’s what you have on hand. Just know the dressing will be a little richer.
- Storage. If you’ve got leftovers, store the steak, toppings, and dressing separately to keep everything fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I cook the steak on the stovetop instead of grilling?
Yes! Use a cast iron skillet over high heat. Sear the steak for 4–5 minutes per side, depending on thickness, until it reaches your desired doneness.
Can I make this ahead of time?
Totally. You can prep the dressing, marinate the steak, grill the corn, and season the beans a day ahead—just store everything separately and assemble right before serving.
Can I use store-bought dressing instead?
You can—but the homemade one really brings this salad to life. If you go store-bought, look for something creamy with lime or cilantro to keep that flavor profile.
How spicy is it?
As written, it’s pretty mild. If you like heat, toss in a pinch of cayenne to the marinade or blend a little jalapeño into the dressing.
More Tex-Mex Inspired Recipes
If you’re craving even more of those big, bold, Tex-Mex flavors, here are a few more of my favorites!
Copycat Chipotle Burrito Bowl
1 hr 10 mins
Chipotle Fajita Veggies
20 mins
Best Flank Steak Fajitas
45 mins
