Fiesta Steak Fajitas with Creamy Jalapeño Verde Sauce
🇺🇸 United States · Tex-Mex
Ingredients
- 6 cloves garlic, chopped
- 1 jalapeño, seeds removed if desired
- 1 cup fresh cilantro
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon sea salt
- 4 tablespoons salted butter, softened
- 1 to 2 pounds flank steak
- 1 yellow onion, quartered
- 2 bell peppers, quartered
- 1 poblano pepper, quartered
- 8 to 10 fajita-size flour tortillas, warmed
- Cilantro honey lime rice, for serving
- Cotija cheese, lime wedges, and cilantro, for serving
- 6 ounces cream cheese, melted
- 1 cup salsa verde
- 1 to 3 tablespoons chopped pickled jalapeños
Steps
- Blend garlic, jalapeño, cilantro, chili powder, onion powder, smoked paprika, olive oil, lime juice, and sea salt until smooth to make the marinade.
- Reserve 1/4 cup of the marinade and mix it with the softened butter; set aside.
- Place the steak in a zip-top bag, pour in the remaining marinade, and marinate for 30 minutes (or refrigerate up to 8 hours).
- Heat a grill, grill pan, or cast-iron skillet over medium-high heat.
- Toss the onion, bell peppers, and poblano with olive oil, salt, and pepper, and cook until lightly charred, about 5 minutes.
- Transfer the charred vegetables to a cutting board and toss with the herby butter.
- Remove the steak from the marinade and grill 4 to 6 minutes per side, depending on thickness and desired doneness.
- Transfer the steak to a cutting board and rest for 10 minutes.
- Whisk together the melted cream cheese, salsa verde, and pickled jalapeños until smooth to make the jalapeño verde sauce; adjust jalapeños to taste.
- Slice the peppers and onions, and thinly slice the steak against the grain.
- Serve the steak and vegetables in warm tortillas with the jalapeño verde sauce, cotija cheese, cilantro, and lime wedges, alongside cilantro-honey-lime rice if desired.
Source: www.halfbakedharvest.com