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Chopped Steak Fajita Salad with Butternut Squash

This version of a fajita salad will comfort you in the winter while reminding you of warm summer days.
Course Dinner
Cuisine Mexican
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Author Olive Jude

Ingredients

Steak Marinade

  • 4 garlic cloves pressed or minced
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 tsp cumin
  • Dash or more of cayenne pepper optional
  • 2 limes juice of
  • 4 tbsp. olive oil
  • Zest of half a lime
  • 1 1/2 lbs. skirt steak

Toppings

  • 1 red onion roughly chopped
  • 1 pepper green, yellow or red, sliced or chopped
  • 1 cubed butternut squash
  • romaine lettuce chopped and tossed with lime juice, olive oil and salt and pepper
  • fresh Queso Fresco desired amount for crumbling on salad
  • multigrain chips
  • cilantro rough chopped
  • Chunky guacamole see recipe on blog

Instructions

  1. Heat oven to 350 degrees. 

  2. Mix the ingredients for the marinade in a large plastic zip lock bag. Add the skirt steak and let marinate for at least 1 hour. 

  3. On a baking sheet, toss cubed butternut squash with olive oil, salt and pepper and roast for 30 minutes or until tender and starting to brown on edges.

  4. Grill the skirt steak to desired doneness.

  5. In a frying pan, sauté the chopped red onion in olive oil until just starting to brown on the edges. 

  6. Add the sliced peppers to the same pan and sauté for another 5-8 minutes or desired doneness.

  7. Build your bowl by adding all ingredients one at a time around the bowl. Top with a heaping spoonful of chunky guacamole. 

  8. Crumble some fresh Queso fresco on top.

  9. Enjoy with tortilla chips. 

Recipe Notes

Fajita bowls can be customized with any of your favorite toppings.
Try the marinade with chicken or shrimp too.