Who said salad has to be boring? I know I didn’t. Let me introduce you to my favorite salad of all time, yeah that’s right, ALL TIME. I absolutely love the steak fajita salad from On the Border, but recently I decided I wanted to make a version of my own, and then, this recipe was born.
It starts with cool, crisp romaine lettuce, grilled fajita veggies, mesquite marinaded steak, and finished off with a homemade jalapeno lime vinaigrette dressing. I mean what could be better?
I hope you give this a try, and if you do, like always, make sure to let me know by tagging me at #madewithmott
Xx Ashley
Steak Fajita Salad with Jalapeno Lime Vinaigrette
Description
Cool crisp salad, grilled fajita veggies, grilled mesquite steak, topped with a spicy jalapeno lime vinaigrette.
Ingredients
Jalapeno Lime Vinaigrette
Instructions
- Marinade steaks 30 minutes prior to cooking at room temperature.
- Over medium high heat, drizzle oil into skillet and cook peppers, onions and corn. Set aside.
- Prep other toppings according to ingredient section.
- Over medium high heat, grill steak 3-4 minutes a side until desired internal temperature. 135 degrees is medium rare, which is what I used for this recipe.
- Let steak rest for at least 5 minutes to allow the juices to redistribute before cutting.
- Assemble salad.
- ENJOY!
- Place all ingredients in a mason jar or leak-proof container, shake well.
- Chill for at least 4 hours, best overnight.
Jalapeno Lime Vinaigrette
fajita, jalapeno, mexican, salad, summer, summer recipes
