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