This steak fajita taco salad makes a delicious, fresh, and well-balanced dinner. Tender and flavorful seared steak bites, cheese, and a creamy chili oregano dressing give this salad plenty of umami. Charred bell pepper and onion add classic fajita flavors. And to add the crunch you get from a hard taco shell, the salad is finished with crumbled Doritos.
No marinating needed:
The key to eliminating the need for marinating is choosing the right cut of beef. That's why this recipe calls for a higher-quality cut, such as top sirloin or rib eye. Those are tender and have a rich, natural flavor and therefore don't need marinating.
Easy-to-eat steak bites instead of slices:
Another great thing about tender beef is that you can cut it into bite-sized chunks, which are great for salads because they fit on a fork. You can't do that with lower-quality cuts, like skirt or flank steak. Those are so tough that you have to cut them into thin slices to be able to chew them.
Full Recipe
Fajita Taco Salad Recipe
Equipment:
- measuring spoons and cups
- mixing bowls
- citrus juicer
- garlic press (optional)
- knife and cutting board
- whisk
- large cast iron pan
- slotted spoon
Ingredients:
For the dressing (makes about 6 tablespoons):
- 3 tablespoons mayonnaise
- 1 ½ tablespoons full-fat sour cream
- 1 ½ tablespoons whole milk
- ⅜ teaspoon lemon juice, more to taste
- 1 small garlic clove, peeled and minced or pressed through a garlic press
- ½ teaspoon chili powder*
- ¾ teaspoon dried oregano
- 1 ½ teaspoons mild olive oil
- salt, to taste
For the beef and vegetables:
- 8 ounces tender cut of steak, such as top sirloin or rib eye, cut into ¾-inch pieces
- 1 tablespoon vegetable oil
- ½ small red bell pepper, sliced into thin strips
- 1 large or 2 small jalapeno peppers, seeds and ribs (the white membranes) removed and sliced into thin strips
- ¼ red onion, peeled and sliced into thin wedges
For the salad:
- 4 cups shredded romaine lettuce
- 1 ounce grated cheese, such as monterey jack or cheddar
- 10 Doritos, crumbled
Instructions:
For the dressing:
- Whisk all ingredients together until smooth. Season to taste with salt and more lemon juice (if desired). Refrigerate until ready to serve.
For the beef and vegetables:
- Season the steak chunks with salt and black pepper. Set aside.
- Heat the oil in large cast iron pan until very hot. (The beef should sizzle immediately when it hits the pan.)
- Sear the beef until the edges are starting to brown (3 to 5 minutes). Turn the beef chunks over halfway through. Using a slotted spoon, transfer the beef to a bowl.
- Add peppers and onion to the pan (no need to clean the pan in between). Cook until just starting to soften (1 to 2 minutes).
For the salad:
- Add lettuce to plates, top with beef, peppers and onion, drizzle with dressing, then sprinkle with cheese and Dorito chips. Serve immediately.
Notes:
Nutrition:
More Mexican-inspired recipes:
- Chuck Roast Chili (Dutch Oven)2 Hours
- Shrimp and Chorizo Tacos20 Minutes
- Chicken and Chorizo Fajitas25 Minutes
- Creamy Red Enchilada Sauce15 Minutes
See all recipes with chili powder →
Jason says
Super fast and super easy to make.
We cut our steak into strips rather than cubes. In our house, this fed two adults, but fell just shy of 3 adult portions. I recommended multiplying the recipe accordingly, depending on the size of your family.