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Overhead shot of large plate of steak, avocado, peppers, and onion on white and blue napkin.

Grilled Chipotle Lime Steak Fajita Salad

This grilled chipotle lime steak fajita salad is packed with flavor and takes only 30 minutes to make. Make this for a healthy dinner, or meal prep lunch.
Course Main Course, Salad
Cuisine American
Keyword fajita salad, steak fajita salad
Prep Time 15 minutes
Cook Time 15 minutes
Marinate 2 hours
Total Time 30 minutes
Servings 4 servings
Calories 1021kcal


Chipotle Lime Marinade:


  • ½ cup avocado oil
  • ¼ cup lime juice approximately 2 limes
  • ¼ cup raw honey
  • ¼ teaspoon salt


  • 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


  • 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!



  • 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.


Calories: 1021kcal | Carbohydrates: 52g | Protein: 28g | Fat: 81g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1182mg | Potassium: 1177mg | Fiber: 11g | Sugar: 33g | Vitamin A: 16880IU | Vitamin C: 126mg | Calcium: 104mg | Iron: 5.5mg