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Ultimate Steak Fajita Plate with Fries and Fresh Salad Recipe

Ultimate Steak Fajita Plate with Fries & Fresh Salad

There’s something incredibly nostalgic about the sizzle of steak on a hot grill, the vibrant colors of sautéed peppers, and the fresh crunch of a salad. It takes me back to family gatherings where laughter and good food filled the air. Today, I’m excited to share with you my Ultimate Steak Fajita Plate with Fries and Fresh Salad, a dish that is not only delicious but also super easy to whip up for any occasion. Whether it’s a weeknight dinner or a weekend treat, you will love how quick this recipe comes together!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Steak Fajitas
  • 1 lb flank steak a flavorful cut that cooks quickly
  • 1 tbsp olive oil for marinating the steak and roasting the fries
  • 1 bell pepper any color, sliced adds color and sweetness
  • 1 onion sliced for that classic fajita flavor
  • 2 cloves garlic minced
  • 1 tsp ground cumin adds warmth and depth
  • 1 tsp chili powder for a gentle kick
  • 1 tsp paprika for a hint of smokiness
  • 1 lime juice of 1 brightens up all the flavors
For the Fries
  • 2 large russet potatoes perfectly crispy and golden
  • 2 tbsp olive oil helps achieve that crispy texture
For the Fresh Salad
  • 2 cups mixed greens fresh and nutritious
  • 1 cup cherry tomatoes halved, juicy and sweet
  • 1 cucumber diced adds crunch
  • 1/4 red onion thinly sliced for a bit of sharpness
  • 1 avocado sliced creamy and delicious

Equipment

  • Grill or Skillet
  • Baking Sheet
  • Large bowl

Method
 

  1. Step 1: In a bowl, combine olive oil, minced garlic, cumin, chili powder, paprika, lime juice, salt, and pepper. Add the flank steak and coat it well. Let it marinate for at least 30 minutes, or overnight in the refrigerator for more flavor.
  2. Step 2: Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes on each side for medium-rare or until desired doneness. Remove from heat and let it rest for 5 minutes before slicing against the grain.
  3. Step 3: In the same skillet, add sliced bell pepper and onion. Sauté for 5-7 minutes until they are tender and slightly caramelized. Season with salt and pepper.
  4. Step 4: Preheat the oven to 425°F (220°C). Cut the russet potatoes into thin strips or wedges. Toss the potato strips with olive oil, salt, and paprika (if using). Spread them in a single layer on a baking sheet. Bake for 30-35 minutes, flipping halfway through, until golden and crispy.
  5. Step 5: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Squeeze lime juice over the salad, and season with salt and pepper. Toss gently to combine.

Notes

If you have leftovers, store them in an airtight container in the refrigerator. The fajitas and salad will be best enjoyed within 2-3 days. The fries can lose their crispiness, but you can reheat them in the oven to revive their crunch!