This grilled chipotle lime steak fajita salad is made in 30 minutes (after a savory marinade time) and is a filling and nutritious meal to serve for dinner. It can also be made ahead for a meal prep lunch salad, and is full of delicious flavor.
Items needed to make a Grilled Chipotle Lime Steak Fajita Salad
- Flank steak - also known as "London Broil" but if you aren't sure you have the right cut, ask the attendant at the meat counter. There should be very little fat on this cut, and it should be a deep red color.
- Avocado oil - I prefer this over olive oil as a lighter variation
- Chipotle peppers in adobo sauce - these come in a 7 oz can or glass jar in the latin food section of the grocery store, or you can buy them here.
- Cilantro - fresh is best
- Lime
- Honey -raw is best
- Garlic
- Red onion
- Green and yellow peppers
- Avocado
- Lettuce or greens of choice
- Gluten free croutons or tortilla strips
How to make Grilled Chipotle Lime Steak Fajita Salad, step-by-step
Step 1: In a blender, pour together all the ingredients for the marinade. Blend on high until the marinade sauce is smooth.
Step 2: Transfer to a large bowl. Coat the flank steaks in the marinade, place in a sealed bag or container, and marinate in the refrigerator for at least 2 hours.
Step 3: In a medium bowl, whisk together the olive oil, lime juice, honey, and salt for the dressing. Mix well, cover, and chill in refrigerator.
Step 4: When the steaks are almost finished marinating, prepare and cut veggies for salad. Grill the bell peppers and onion in 1 tablespoon of olive oil on medium high heat, about 5 minutes, until slightly charred and tender.
Step 5: Heat a skillet or pan on your stovetop on high heat. Place the entire slab of steak in the pan and grill until internal temp reaches 135 degrees F, which is about 4-5 minutes on each side, until the outside is browned and the middle is light pink and juicy. Cut into ½ inch strips.
Pro tips for making this steak fajita salad
- Use a high-powered blender or food processor to make the marinade, making sure it's well blended to break down the adobo peppers and release the flavor.
- Marinate thinly sliced flank steak in the chipotle lime sauce for two hours. After, grill the entire slab until the internal temperature is a minimum of 135 degrees Fahrenheit for medium rare. This is about for 4-5 minutes on each side. Cook flank steak on the more rare side— I recommend a maximum of 145 degree Fahrenheit internal temperature for medium.
- To further extend the shelf life of your steak, freeze it by storing in an airtight container. This is great for meal prepping, so all you have to do is reheat on the skillet until warm and chop the fresh veggies for the fajita salad.
- Easily substitute steak with fresh chicken breasts if a lighter and more budget-friendly meat is preferred.
Serving suggestions
This salad is a great main course for dinner, but I like a good appetizer of chips and hummus. I recommend making my easy Instant Pot hummus, which also tastes amazing on the side of a salad for some extra flavor and creamy texture.
Other recipes like this you might like:
These crispy fried onions add a delicious crunch and flavor to this salad!
For more healthy and meaty recipes like this, check out my Mediterranean quinoa salad with chicken, or these smoked ribs.
Also, my kids love this salad! The chipotle marinade is a bit spicy, but mixing with the veggies and dressing gives it the perfect balance. Plus, I heard on the news yesterday that people who frequently eat spicy foods live longer.
If you’ve tried this grilled chipotle lime steak fajita salad or any other recipe on the blog please let me know how you liked it in the comments below. I absolutely love hearing from you! You can also FOLLOW ME on Instagram, Pinterest and Facebook, for more nourishing recipes like this, and behind the scenes cooking and holistic wellness tips!
Grilled Chipotle Lime Steak Fajita Salad
Ingredients
Chipotle Lime Marinade:
- ¾ cup avocado oil
- ⅓ cup lime juice approximately 3 limes
- 2 tablespoons raw honey
- 1 garlic clove minced
- 1 can chipotle peppers in adobo sauce
- 2 tablespoons fresh cilantro chopped
- ½ teaspoon salt
Dressing:
- ½ cup avocado oil
- ¼ cup lime juice approximately 2 limes
- ¼ cup raw honey
- ¼ teaspoon salt
Salad:
- 1 lb thin flank steak
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion sliced
- 1 avocado sliced
- 2 heads green leaf lettuce chopped
- 1 bag gluten-free croutons or tortilla strips
Instructions
- In a blender, pour together all the ingredients for the marinade. Blend on high until the marinade sauce is smooth. Transfer to a large bowl. Coat the flank steaks in the marinade, place in a sealed bag or container, and marinate in the refrigerator for at least 2 hours.
- In a medium bowl, whisk together the olive oil, lime juice, honey, and salt for the dressing. Mix well, cover, and chill in refrigerator.
- When the steaks are almost finished marinating, prepare and cut veggies for salad. Grill the bell peppers and onion in 1 tablespoon of olive oil on medium high heat, about 5 minutes, until slightly charred and tender.
- Heat a skillet or pan on your stovetop on high heat. Place the entire slab of steak in the pan and grill until internal temp reaches 135 degrees F, which is about 4-5 minutes on each side, until the outside is browned and the middle is light pink and juicy. Cut into ½ inch strips.
- Assemble the salad with lettuce, peppers, onions, avocado, steak, crisps, and dressing. Top with salt and pepper if desired. Serve immediately, and enjoy!
Video
Notes
- Use a high-powered blender or food processor to make the marinade, making sure it's well blended to break down the adobo peppers and release the flavor.
- Marinate thinly sliced flank steak in the chipotle lime sauce for two hours. After, grill the entire slab until the internal temperature is a minimum of 135 degrees Fahrenheit for medium rare. This is about for 4-5 minutes on each side. Flank steak should be cooked on the more rare side, and I recommend a maximum of 145 degree Fahrenheit internal temperature for medium.
- To further extend the shelf life of your steak, you can freeze it by storing in an airtight container. This is great for meal prepping, so all you have to do is reheat on the skillet until warm and chop the fresh veggies for the fajita salad.
- This recipe can easily be substituted with fresh chicken breasts if a lighter and more budget-friendly meat is preferred.
Nutrition
Recipe originally January 2017, and updated on April 29, 2019 with photos and recipe updates.
Elizabeth @ Cook Fast, Eat Well says
This recipes sounds divine! That marinade is something I could see myself using on EVERYTHING. Chicken! Pork! Beef! Thank you for this one!
The Butter Half says
Thanks so much, Elizabeth! The marinade is phenomenal!
Kristen Chidsey says
We eat Harvest Crips DAILY at my house. What a fun way to serve these up!