Salsa Verde Steak Fajitas
Salsa Verde Steak Fajitas made on the grill are a delicious dinner for taco night or a weekend cookout. Salsa verde adds a tangy flavor that pairs perfectly with grilled steak and vegetables.
We are switching up our classic Fajita Marinade with salsa verde and the results were amazing. Next to Smoked Brisket Tacos, fajitas are our favorite Tex-Mex dinner.
Skirt steak or flank steak are probably the most popular cuts of beef for fajitas but we love to make them with sirloin steak. It turns out tender, juicy and flavorful every single time.
Ingredients Needed for Seak Fajitas Recipe
- Sirloin Steak ~ Flank steak or skirt steak works well too.
- Sweet Onion ~ or yellow onion.
- Bell Peppers ~ Any color works.
- Salsa Verde ~ Find it on the Mexican isle of any grocery store. Made with tomatillos, onions, chiles, garlic and cilantro. A tangy green salsa that adds great flavor to any Mexican dish.
- Olive Oil
- Lime Juice
- Brown Sugar
- Granulated Garlic
- Ground Cumin
- Kosher Salt
- Fresh Ground Pepper
For Serving
- Flour Tortillas
- Shredded Colby Jack Cheese
- Sour Cream
- Guacamole
- Diced Tomatoes
- Cilantro
Step By Step Directions For Salsa Verde Steak
- Slice the onions and bell peppers into thin strips and place in a bowl or zip top bag. Refrigerate until ready to grill.
- Slice the steak into thin strips.
- Mix up the marinade by combining salsa verde, olive oil, lime juice, brown sugar, garlic, cumin, salt and pepper.
- Whisk together. Mix with the sliced steak.
- Pour the mixture into a zip top bag and seal, removing any air. Refrigerate 1 – 4 hours.
- Prepare a grill fire to 400°. Heat a griddle or grill pan until sizzling hot.
- Pour the steak with marinade onto the griddle. Add the peppers and onions, stirring to combine.
- Cook with the grill closed, stirring every 5 minutes.
- Continue to cook until steak is seared and vegetables are softened. We cooked ours for about 15 minutes.
- Remove to a serving platter or carefully remove griddle pan using heavy oven mitts.
- Warm tortillas on the grill.
Serve fajitas with tortillas, sour cream, guacamole, tomatoes, cheese and cilantro.
How to Store and Reheat
- Store leftover steak fajitas in an airtight container in the refrigerator up to 4 days.
- Reheat in a skillet over medium heat. Add a few tablespoons of salsa verde if desired, stirring often until heated through.
Steak fajitas are a great way to feed the whole family on a pound of steak. A simple salsa verde marinade adds amazing flavor to grilled steak and peppers for the most delicious fajita dinner.
Salsa Verde Steak Fajitas
Salsa Verde Steak Fajitas made on the grill are a delicious dinner for taco night or a weekend cookout. Salsa verde adds a tangy flavor that pairs perfectly with grilled steak and vegetables.
Servings: 4 Servings
Calories: 554kcal
Ingredients
- 1 pound sirloin steak sliced thin
- 2 cups thin sliced sweet onion
- 2 cups thin sliced bell peppers
- ½ cup salsa verde
- ¼ cup olive oil
- juice of 2 limes
- ¼ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
For Serving
- 8 fajita size flour tortillas
- 1 cup shredded cheese cheddar or colby jack
- diced tomatoes
- guacamole
- sour cream
- cilantro
Instructions
- Mix up the marinade by combining salsa verde, olive oil, lime juice, brown sugar, garlic, cumin, salt and pepper.
- Whisk together.
- Mix with the sliced steak.
- Pour the mixture into a zip top bag and seal, removing any air. Refrigerate 1 – 4 hours.
- Prepare a grill fire to 400°. Heat a griddle or grill pan until sizzling hot.
- Pour the steak with marinade onto the griddle. Add the peppers and onions, stirring to combine.
- Cook with the grill closed, stirring every 5 minutes.
- Continue to cook until steak is seared and vegetables are softened. We cooked ours for about 15 minutes.
- Remove to a serving platter.
- Warm tortillas on the grill.
- Serve fajitas with tortillas, sour cream, guacamole, tomatoes, cheese and cilantro.
Notes
Store leftover steak fajitas in an airtight container in the refrigerator up to 4 days.
Reheat in a skillet over medium heat. Add a few tablespoons of salsa verde if desired, stirring often until heated through.
Nutrition
Serving: 1g | Calories: 554kcal | Carbohydrates: 38g | Protein: 33g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Cholesterol: 104mg | Sodium: 925mg | Fiber: 4g | Sugar: 26g
