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Grilled Steak Fajita Salad




10 minutes


20 minutes


6 Servings


  • 1 lb Antelope, Wild Game, or Beef Steak
  • 3 Large Bell Peppers Orange, Yellow, Red, Green
  • 2 Medium Onions
  • 1/2 Tbsp Garlic Powder
  • 1/2 Tbsp Onion Powder
  • 1/2 Tbsp Chili Powder
  • 1/2 Tbsp Paprika
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Cumin
  • 1 Tsp Salt Optional
  • 1 Tsp Pepper
  • 3 Tbsp Olive Oil
  • Lettuce
  • Tortillas of Choice
  • 2 Large Avocados
  • 1/2 Medium Onion, Diced
  • 2 Limes, Juiced
  • 1/2 Tbsp Garlic Powder
  • 1 tsp Red Pepper Flakes (Optional)
  • 1 tsp Salt


Fajita Salad
  1. Preheat grill to medium high heat.
  2. In a small bowl, combine garlic, onion, chili, paprika, cayenne, cumin salt and pepper. Season steak with mixture.
  3. Brush steak with 1 tablespoon olive oil. Add steak to grill, and cook, flipping, until desired doneness, about 4-5 minutes per side for medium rare.
  4. Season bell peppers and onion with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
  5. Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
  6. Thinly slice steak against the grain and serve with bell peppers and onion on lettuce or tortillas of choice!
  1. Cut the avocados by cutting from top to bottom and twist in half. Discard the pit. Using a spoon, remove the flesh and place into a medium-sized bowl.
  2. Mince 1/2 of an onion, add to avocado.
  3. Cut the limes in half and squeeze both halves into the bowl with the avocado and onion. Add the garlic, salt and any/all or none of the optional ingredients. Using a fork gently mash each avocado half a few times then stir all ingredients together.


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

Sizzling Hot and Healthy Grilled Steak Fajita Salad

This grilled steak fajita salad recipe will for sure satisfy your Mexican food cravingYou’ve got colorful peppers, spicy seasonings, sizzling lean steak and of course guac. Extra guac. Squeeze some fresh lime on top and you’ve got a fiesta on your plate.

Everyone loves fajitas but people often forget about them when the smothered burrito is first on the menu or when there are frozen cheese enchiladas in the freezer. This grilled steak fajita salad recipe takes no time at all and is a healthier alternative. If you plan on having some extra chips or a margarita (or two) I would suggest throwing your fajita meat and veggies on a salad or eating them naked if you’re watching carb portions. It’s a great weeknight meal option and the leftovers are great on salad. If you’re into food presentation, get a fajita pan set and bring the restaurant appeal home!

Grilled Steak Fajita Salad Nutrition Info:

Peppers- All peppers are loaded with antioxidants, but none so much as the brightly colored reds, yellows, and oranges. Great sources of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate. So load up on some colorful veggies!

Steak- We use antelope or elk meat but the comparable cuts of beef are 95 to 97 percent lean. If opting for a steak, choose flank, tenderloin, sirloin, filet mignon or top round roast.  Beef is a great source of protein, B-vitamins, selenium, zinc and niacin.

Homemade seasoning- Make your own! Avoid the extra sodium and it’s usually cheaper to buy spices in bulk. Chili powderGarlic Powder, and Cumin are musts if you’re a fan of Mexican food.

Fajitas are a great meal prep option!

Check out my steak fajita rice bowl for another fun variation of fajitas!


Get your FREE RDRx Nutrition Meal Prep Guide with my favorite recipes, snack ideas, grocery list and healthy meal planning tips!

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