Steak Fajita Salad

Steak Fajita Salad

We absolutely love this simple recipe that can stretch a pound of steaks into a meal that will feed four people.  Be sure to use fresh, local greens from the farmer’s market to make this recipe the best it can be!


  • 4-8 ounces of 100% grass-fed sirloin steak (per person)
  • 2tsp dry fajita seasoning per 8oz of steak (mix at home using equal parts mineral salt, chili powder, paprika and cumin)
  • 2 sliced red, orange or yellow peppers.
  • 1 sliced onion
  • 1 can organic black beans (drained)
  • 1 fresh tomato chopped (can substitute organic canned tomatoes seasonally)
  • 1 can or frozen package of organic sweet corn (use fresh sweet corn in the summer)
  • 1/4 cup chopped black olives (optional)
  • grated raw organic cheese (cheddar, Monterey jack or pepper jack)
  • fresh local greens (3-4oz per serving)



  1. Sprinkle steak with fajita seasoning and let sit for 2-3 hours at room temperature.
  2. Grill steak to desired doneness (we suggest about 3-4 minutes per side on a grill, medium rare).
  3. Slice steak into thin strips and reserve.
  4. In a skillet, saute peppers and onions in oil until veggies are tender.

Southwest Fiesta Salad Dressing:

  • 1 cup plain yogurt
  • 1/2 cup sour cream
  • 4 tbsp organic ketchup
  • 4 tbsp minced onion
  • 2 tbsp lemon juice
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1-2 cloves garlic, minced
  • 1/2 tsp mineral salt


Mix all ingredients together until well blended and chill 3-4 hours before serving.

Place grilled veggies over fresh salad greens, followed by 4-8ozs of steak and fresh grated cheese.  Drizzle with dressing and enjoy!

Written by in: Recipes |

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