Steak Fajita Salad with Seasoned Almonds

Posted on : June 2nd, 2020

Have you ever checked out the wonderful selection of flavored almonds that Maisie Jane’s carries? So many delicious choices! I usually think of them as the perfect snack but, honestly, I’d be neglecting my duties to never tell you about how to use them to turn a humdrum recipe into something special. And today’s recipe for Steak Fajita Salad with Seasoned Almonds from the Almond Board of California gives me the perfect opportunity.

This is a pretty simple recipe. You marinate sliced steak for about 15 minutes in flavorful spices and hot sauce, sauté it, and mix it with corn, black beans and seasoned almonds. Serve it over lettuce tossed with a yummy Cumin-Lime Vinaigrette (recipe included below). The fun part is: what flavored almonds will you choose to complement this dish?

I’m a fan of spicy and sweet so I’m going for the Organic Honey Glazed Almonds! I’m also a big fan of the Orange & Spice Almonds (which I can’t really get enough of). The pumpkin spice in that combined with the hot sauce might sound a little weird . . . but I think it might make it more of a Caribbean dish and that’s alright with me! Of course, then there are Cowboy BBQ Almonds—that would be amazing. Or crazily spicy. It depends on your point of view. Buy a few different varieties and see what works for you!

Steak Fajita Salad with Seasoned Almonds


  • 1/2 packet dry Italian dressing mix
  • 1 tablespoon cumin
  • 1 tablespoon hot sauce
  • 1 pound lean steak
  • 1 tablespoon olive oil
  • 1 cup frozen white corn, thawed
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup flavored almonds from the Maisie Jane’s
  • 1 (10-ounce) bag ready to eat lettuce
  • Salsa and shredded cheddar cheese to garnish


  1. In a medium-sized bowl, whisk together Italian dressing mix, cumin, and hot sauce to make a marinade. Combine in a large, zippered plastic bag with steak, and marinate in refrigerator for 15 minutes.
  2. Heat 1 tablespoon olive oil in skillet on high heat, and add steak with marinade. Sauté until liquid is evaporated and steak is cooked to preference.
  3. Slice steak into strips, and toss in a bowl with corn, black beans and almonds. Spoon mixture onto lettuce and top with salsa and cheese.  

Cumin-Lime Vinaigrette : 
1 medium-size tomato, roughly chopped
1/2 teaspoon ground cumin
2 cloves roasted garlic or 1/2 teaspoon garlic powder
Salt and pepper
1 tablespoon fresh lime juice
3 tablespoons extra-virgin olive oil

Add tomatoes, cumin, garlic, salt and pepper to blender and turn on high speed. When pureed and still running add lime juice and oil. Serve. 

Maisie Jane’s California Sunshine Products, Inc. was founded on strong beliefs and passion for offering unique, flavorful, top-quality, nut products. We strongly believe in earth-friendly practices that start on our family owned and operated orchards. We use Organic farming practices and continue in the process by using all-natural ingredients with no preservatives or GMOs. We believe in honest, friendly and helpful customer relations at all levels. We take pride in every task, every day, with every person.