Fajitas Steak and Roasted Potato Salad

Fajitas Steak and Roasted Potato Salad

Hot days call for hot food and this sizzling southwestern salad delivers on all counts. Crisp potatoes and grilled steak fajitas serve as a hearty core for this surprisingly spicy salad your customers will love.


  • Romaine, cut - 3 Cups
  • Strip loin, grilled medium/sliced - 8 oz.
  • Roasted potatoes, cut into 1/4's - 1/2 Cup
  • Roma Tomatoes, fresh - 1/2 Cup
  • Red onion, grilled rings - 3 oz.
  • Green peppers fresh, julienne - 1/2 Cup
  • Cilantro, chopped - 2 tbs.
  • Creamy Green Goddess Dressing -

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Adjust measurements based on the number of servings


  1. Grill the steak to medium temp 145F. degrees. In a mixing bowl toss all the ingredients except for 1/2 of the grilled onions and the steak.

  2. Plate the salad and mound high. Slice the steak on a bias and shingle on the front side of the salad.
  3. Take the remainder of the onion and place them on top of the salad. Stack with height and sprinkle over the top of the chopped cilantro.


Creamy Green Goddess Dressing

  1. Parsley fresh, no stems - Cups 1-1/2
  2. Salt and pepper mix - As needed
  3. Hidden Valley® Original Ranch® - quart 1-1/2
  4. Black pepper, ground - tbs. 2
  5. Fresh cilantro, leaves only - Cup 1/2
  6. Fresh tarragon, leaves only - Cups 1-1/2
  7. Fresh garlic, chopped - tbs. 2
  8. Lemon juice, fresh - Cup 1/2
  9. Green onion, cut - Cup 1
  1. In a mixing bowl place all the ingredients together.

  2. Using a hand immersion blender or commercial blender combine all the ingredients well and the consistency is smooth. Adjust the flavor with salt and pepper as needed.
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