Camp Recipe: Steak Fajita Salad


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Trying to cut down on your carbs, but still, want to feel full at the end of your meal? This steak fajita salad is the real deal.

We always struggle to get in enough greens throughout the day while camping, which is why we wanted to start experimenting with “entree” salads. Salads that aren’t just superfluous sides, but something hearty enough to call a meal.

Fajita Steak Salad Cooked Meat

This salad starts by essentially making fajitas. (Sounds good so far, right?) We do a quick marinade of lime juice, olive oil, and spices on a 1/2 pound of skirt steak. While that’s soaking up some flavors, we make a salad dressing with some kick. Olive oil, cilantro, minced jalapeño, and spices mixed together.

Pan searing in a cast iron skillet is our favorite way to cook steak. Once the meat is cooked to your preferred doneness, let it rest for at least 10 minutes before cutting into it. With skirt and flank steaks is super important to use a sharp knife to cut thin slices against the grain of the meat. Cutting against the grain, make each bite more tender and vastly easier to chew.

Fajita Steak Salad Veggies

Using the same skillet as the steak, we sauté red peppers and red onion until slightly blackened on the outside. Then it’s time to build your salad.

Lettuce, peppers and onions, avocado, steak, and dressing. Don’t even think of it as a salad, you’re just enjoying steak fajitas without the carbs.

Fajita Salad

Makes 2 servings (45 minutes of preparation)

Steak Fajita Salad Complete



  • 2 tablespoons lime juice (1 lime)
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder


  • 1/4 cup olive oil
  • 1/2 cup cilantro, minced
  • 2 tablespoons lime juice (1 lime)
  • 1 tablespoon jalapeno, finely minced
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt


  • 1/2 lb flank or skirt steak
  • 1 tablespoon oil
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 1/4 teaspoon salt
  • 4 cups lettuce
  • 1 avocado
  • 2 tablespoons cotija cheese


Mix the marinade ingredients together in a tupperware large enough to accommodate the steak. Add the steak to the tupperware, turn to coat, then cover and allow to marinate in your cooler for at least 30 minutes.

In the meantime, chop your veggies and make the dressing: in a small jar, add all the dressing ingredients, seal the jar, then shake vigorously to combine. Set aside.

Heat a skillet over high heat with a tablespoon of oil. Remove the steak from the marinade and place it in the skillet. Cook until browned, about 3-5 minutes. Flip and cook 3-5 minutes more, or until it is cooked to your liking: internal temperature of 135F for medium rare, 145F for medium, 150F for medium well. Remove from the skillet and let rest while you cook the veggies.

Add more oil to the skillet, if needed. Add the peppers, onions, and salt and cook until crisp-tender, about 5-8 minutes. Remove from the heat.

Thinly cut the steak against the grain into bite-sized pieces.

To serve, divide the lettuce between two plates or bowls. Spoon the peppers and onions over the top, followed by slices of avocado and the steak. Give the dressing a shake, then drizzle over the tops of the salad. Sprinkle with cotija cheese & enjoy!

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