Asian Sesame Steak Fajita Salad combines all your favorite flavors of fajitas along with a sesame lime cilantro dressing into one jam-packed and flavorful salad! Best of all, you can make this on the stove or your grill which is perfect for those warm summer evenings. Low carb, keto and paleo.
This Asian Sesame Steak Fajita Salad has been making it’s way onto our dinner rotation regularly for the last two months.
HOW TO MAKE THIS ASIAN SESAME STEAK FAJITA SALAD
This Asian Sesame Steak Fajita Salad comes together in just 30 minutes and is loaded with a TON of flavor. It’s also low carb, keto and paleo friendly.
You can cook the meat using your skillet, or toss it onto your grill.
Throw in some crunchy red and yellow bell peppers, creamy avocado, crunchy romaine and anything else you can scrounge around in your pantry. Some sweet grilled corn or avocado slices – whatever you want!
Then give a good dousing of the sweet and savory sesame lime vinaigrette that also doubles as the marinade. It’s SO good that I have been seriously putting it on everything under the sun.
Plus, it also makes a great option for Sunday meal prep for work or lunchboxes. Top with cauliflower rice and pack the lettuce separately in a zip-top bag and add dressing when you’re ready to enjoy!
This Asian Sesame Steak Fajita Salad is a tasty meal that’s jam-packed with goodies. Plus – ready in under 30 minutes! Not bad for a Thursday.
Another 30 Minute Thursday to be exact so be sure to visit all the other yummy recipes below!
Asian Sesame Steak Fajita Salad
Sesame Lime Marinade and Dressing:
- 6 tablespoons lime juice
- 2 tablespoons fish sauce*
- 2 tablespoons soy sauce OR coconut aminos
- 2 teaspoons low carb sweetener OR honey
- 2 teaspoons sesame oil
- 2 tablespoons fresh finely chopped cilantro
- Salt and pepper to taste
- pinch of cumin optional (gives it a nice kick)
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil divided (for the stovetop method)
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 orange bell pepper thinly sliced
- 1/2 cup cooked corn optional
- 2 avocados halved, seeded, peeled and thinly sliced
- 6 cups romaine or butter lettuce chopped
- 2 tablespoons chopped fresh cilantro
- FOR MEAL PREP:
- LUNCH CONTAINERS
- CAULIFLOWER RICE OPTIONAL
- Make the marinade/dressing: Whisk all the marinade ingredients together. Reserve half of the marinade in the fridge to use as the dressing and pour the remaining half into a large zip-top bag. Add steak to bag and marinate for at least 15 minutes. Meanwhile, prepare the other ingredients and start cooking the bell peppers. Drain the steak and discard the marinade.
- For the grill: Preheat grill or broiler and allow to get very hot.
- Lightly oil the grill grate, and place bell peppers on top. Cook for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices.
- Remove the steak from the marinade and gently shake off any excess. Grill for about *3-5 minutes per side, or to desired doneness.
- Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
- For the stovetop:
- Heat 1 tablespoon olive oil in a large cast iron frying pan or skillet on high heat. Place the steak (work in batches) in hot pan and allow to sear for 3 to 4 minutes on each side, or until desired doneness. Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips.
- Quickly wipe down the pan and return to medium high heat. Add remaining 1 tablespoon olive oil in the skillet. Sauté the peppers, stirring often, for about 6-7 minutes, or until softened and slightly caramelized.
- To assemble the salad: While the steak and peppers are cooking and resting, add lettuce to a large bowl and gather and slice the avocado. Add to to the bowl with corn (if using) then top with bell peppers, steak once ready. Drizzle with reserved dressing and sprinkle additional chopped cilantro and give another squeeze of lime, if desired.
- FOR MEAL PREP:
- Divide the steak and peppers into lunch containers with cauliflower rice. Divide the lettuce into four small zip-top bags or plastic wrap. Pack dressing separately and combine when ready to serve.
*you can also use Thai sweet chili sauce & reduce honey to 1 teaspoon or use more) or add an additional 1 tablespoon of soy sauce instead if you can't find fish sauce or would rather not use it. It won't have that same umami flavor but will still taste great.
**To make ahead, you can prep the bell peppers in advance by cutting them into strips the night before and whisking the sauce together and storing it in a resealable glass containing while using the other half to marinate the steak overnight.
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