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Fajita steak salad

Fajita Salad with Steak (Whole30, Low Carb, Keto)

This fajita salad is loaded with tender steak, veggies, and a quick and flavorful dressing. Whole30, low carb, and keto, it's a healthy Mexican dinner recipe that you can throw together in about half an hour!
Course Main Course, Salad
Cuisine American, Mexican
Keyword dinner salad, salad, whole30 dinner
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 4 salads
Calories 564kcal


For the Fajita Salad Dressing

For the Fajita Salad

  • 1 pound flank or skirt steak
  • ½ teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • 1 ½ tablespoons olive oil
  • ½ of one medium red onion thinly sliced
  • 2 medium red or orange bell peppers thinly sliced
  • ½ teaspoon kosher salt plus more for seasoning
  • ¼ teaspoon freshly ground black pepper plus more for seasoning
  • 1 medium romaine lettuce heart about 8 ounces, chopped (I used red tipped romaine)
  • 2 cups grape tomatoes or cherry tomatoes, halved
  • 1 medium avocado sliced


For the Dressing

  • Whisk all the ingredients together in a small bowl until combined and emulsified; set aside.

For the Steak

  • Heat a 10-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, liberally season the steak with salt, pepper, cumin, and paprika on both sides.
  • Add the steak to the pan and cook undisturbed until a deep golden- brown crust forms, about 4 minutes. Flip and cook until the steak registers 130°F for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140°F, about 6 minutes more.
  • Transfer the steak to a cutting board and tent with aluminum foil to rest.
  • Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.

For the Salad

  • Speed the lettuce over a large platter. Slice the steak across the grain. Add the steak, onions, peppers, tomatoes, and avocado to the greens, drizzle with the dressing, and toss to combine. Serve warm.


  • Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator.
  • Storage: Undressed leftovers can be stored in a covered container in the refrigerator for up to 3 days.
  • You can use a hand blender to emulsify the dressing and keep it creamy.
  • To properly rest the steak, leave it tented in foil for at least 10 minutes before slicing.


Serving: 1salad out of 4 | Calories: 564kcal | Carbohydrates: 13g | Protein: 27g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 68mg | Sodium: 658mg | Potassium: 1000mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3395IU | Vitamin C: 98mg | Calcium: 56mg | Iron: 3mg | Net Carbs: 7g