Steak Fajita Salad with Avocado Ranch Recipe

Sick of your same old boring chopped salad? This steak fajita salad with avocado ranch is the perfect way to change up your routine!

Perfectly grilled steak seasoned with a super simple spice blend is the perfect pair for creamy, flavorful Litehouse® Avocado Ranch dressing. It’s good enough served plain, but we especially love adding crunchy romaine lettuce and an array of vegetables, including classic fajita sautéed peppers and onions, some corn for sweetness, and creamy, ripe avocado. For topping, you can’t go wrong with crispy tortilla chips!

To make this salad, you’ll start by making a super simple spice blend for the steak. We combined salt, cumin, chili powder and pepper, but you could definitely make it even more flavorful by adding in some onion and garlic powder, smoked paprika and even oregano. Or, if you’d prefer a simpler option, just go with salt and pepper!

Litehouse Avocado Ranch for Steak Fajita Salad

Make sure to bring the steak to room temperature, then rub liberally with the spice blend. We use the grill to perfectly sear the steak, but you can also use a cast iron skillet or grill pan.

For a medium-rare steak, cook for about 3-5 minutes on each side. It’s important to let the steak rest for at least 5-10 minutes before slicing. We typically loosely cover the steak in aluminum foil until we’re ready to serve to keep it warm and moist.

While the steak is resting, go ahead and get the veggies cooking. You’ll want the peppers and onion to get nice and soft and slightly caramelized. If corn is in season, go ahead and boil a few fresh cobs for this salad. Otherwise, frozen works fine, too!

When it comes to topping, tortilla chips are the way to go. If you’re feeling super ambitious, you can make your own by frying sliced corn tortillas in a neutral, high-heat oil until crispy. Don’t forget to season with salt!

This salad can also be modified with various different proteins. It would be great with chicken or shrimp, or even a vegetarian alternative like black beans.

Filling enough for lunch or dinner, and you can even make the steak ahead of time for quick assembly.

Don’t forget to top everything off with a generous amount of Litehouse® Avocado Ranch dressing – the salad isn’t complete without it!

Steak Fajita Salad and Avocado Ranch Recipe

Serves 4 | Finish in 30 minutes

This delicious, filling salad is made with grilled flank steak, sautéed peppers and onions, corn, avocado, crispy tortilla chips and Litehouse® Avocado Ranch dressing. It’s perfect for lunch, dinner or anything in between!


  • 1 lb. Flank Steak or Skirt Steak
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • 1 tsp. Chili Powder
  • Black Pepper
  • 1 tbsp. Oil
  • 1 Red Bell Pepper , sliced thinly
  • 1 Yellow Bell Pepper , sliced thinly
  • 1 Red Onion, sliced thinly
  • 1 head Romaine Lettuce, chopped
  • 1 c. Cooked Corn
  • 1 Avocado, thinly sliced
  • Tortilla Chips/Strips, for topping
  • Litehouse® Avocado Ranch


  1. In a small bowl, stir together salt, cumin, chili powder and pepper.
  2. Season both sides of the steak with seasoning blend. Reserve some for the sautéed peppers and onions.
  3. Preheat grill to medium. Grill steak for 3-5 minutes on each side, then place on cutting board to rest for at least 5 minutes before slicing.
  4. Meanwhile, heat a skillet to medium and add oil. Add peppers and onions and sauté until soft and slightly caramelized – about 8-10 minutes.
  5. Assemble salad with romaine, sautéed vegetables, sliced steak, corn, avocado and tortilla chips. Drizzle with Litehouse® Avocado Ranch and serve.

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