Flank Steak Fajita Salad

This takes a little time to marinate, but after that, you can have dinner in about 20 minutes! Hope you enjoy!

Flank Steak Fajita Salad

  • Servings: about 4
  • Print


1 1/2 – 2 lb pound flank steak

1/2 cup olive oil

handful of chopped cilantro

1/4 cup lime juice (about 2-4 limes)

2 ts of fajita seasoning, plus more to sprinkle before grilling (or 4 minced garlic cloves, 1 ts cumin, salt and pepper)

1-2 red bell peppers, sliced in half, seeds removed

lettuce of choice

optional toppings: tomatoes or pico, guacamole, goat cheese, lime juice, cilantro, hot sauce or salsa


In a plastic bag or shallow glass dish, add flank, olive oil, cilantro, lime juice, and 2 ts fajita seasoning. Let marinate in the fridge at least 1 hour, up to 24 hours.

Heat grill to 500-600ºF with all burners on. Remove flank from plastic bag, pat dry, and sprinkle both sides with more fajita seasoning. Grill directly over lit burners for 5-7 minutes on each side depending on thickness. When you flip the meat, place the red bell peppers over direct flame and let grill while other side of meat is cooking.

Let flank rest 5 minutes before slicing against the grain. Slice red bell peppers. Serve over desired lettuce and top with desired toppings! You can even add a little lime juice and olive oil to lettuce if you want!

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