Weeknight Summer Dinner in a Pinch: Steak Fajita Salad


Since summer began, things seem (and are) busier than ever. Trying to work at home with 3 kids is always a challenge. Some days, dinnertime becomes a last minute thought. This recipe for Steak Fajita Salad is one of my “in a pinch” recipes. My kids love these, and they wrap the steak and vegetables in flour tortillas. I serve mine over lettuce (trying to skip the carbs). I dollop mine with nonfat Greek yogurt for some extra protein and a great substitute for sour cream.

Note: for the Fajitas seasoning, I used McCormick.

Fajita Steak Salad

Cook Time:

7 minutes

Prep Times:

20 minutes


4 to 6 servings


13/4 pound hanger steak, cut into 1-inch pieces
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro


1. Place steak in a large shallow dish. Drizzle lime juice over steak and sprinkle evenly with fajita seasoning; let stand at least 15 minutes, tossing occasionally. If you have time, cover and marinate in the refrigerator up to 8 hours.

2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.

3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.

5 thoughts on “Weeknight Summer Dinner in a Pinch: Steak Fajita Salad”

  1. Yum, this sounds easy and delish — my favorite kind of meal! Summer has been so busy here too (doesn’t it get crazy working from home?!). Thanks for the great dinner salad!

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