Grilled Fajita-Style Layered Steak Salad

Take grilled steaks to the next level with this clever make-ahead option to traditional fajitas. Serving up this fajita salad allows your steaks go further, and its smoky Spanish flavour is sure to have everyone saying ‘ole!’!
Yield 4 Servings Prep. Time 15 min Cooking Time 15 min Total Time 30 min


Here are the following ingredients:

  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) Louisiana hot pepper sauce, such as Frank’s
  • ½ tsp (2 mL) EACH ground cumin, dried oregano, salt and pepper
  • 1 lb (500 g) Beef Top Blade Flat Iron Grilling Steaks, about 1 inch (2.5 cm) thick
  • 1 EACH sweet red and yellow pepper, thinly sliced
  • ½ cup (125 mL) chopped green onions or 1 small red onion, cut into wedges lengthwise
  • 2 cups (500 mL) warm cooked rice
  • 2 cups (500 mL) shredded iceberg lettuce
  • ½ cup (125 mL) EACH ranch dressing and sour cream
  • 1½ cups (375 mL) shredded Cheddar or Monterey Jack cheese
  • ½ cup (125 mL) chopped tomato
  • 2 green onions, thinly sliced
  • 6 small flour tortillas, warmed

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine oil, hot pepper sauce, cumin, oregano, salt and pepper in a small bowl. Brush half the mixture over steak; set aside. Place the peppers and chopped green onions on a large sheet of heavy-duty foil; drizzle with the remaining oil mixture. Fold over to make a secure, flat packet, crimping the edges to seal.

  2. Grill vegetables in a closed preheated barbecue over medium-high heat (400°F/200°C) for 15 minutes, turning the packet occasionally. Meanwhile, grill steaks in a closed barbecue over medium-high heat for 10 to 12 minutes for 1 inch (2.5 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.

  3. Transfer steaks to cutting board and let rest for 5 minutes. Cut across the grain into thin slices.

  4. Place sliced steak and grilled vegetables into a large, straight-sided glass bowl or trifle dish or 4 individual serving bowls. Top with the rice and shredded lettuce. Combine dressing and sour cream in a bowl; spoon over lettuce. Garnish with cheese, sliced green onion and tomato. Serve with warm tortillas, cut into pieces, on the side.