Beef Fajita Salad with Salsa Verde

All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.

  • 45
    min
  • 8
    SERVINGS
  • 236
    Cal
  • 25 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1/2 teaspoon ground black pepper
  • 1 jar (16 ounces) Herdez® Salsa Verde, divided
  • 2 medium Poblano peppers
  • 1 large onion, cut into 1/2-inch thick slices
  • 1 red bell pepper, seeded, cut into quarters
  • 8 cups chopped romaine lettuce
  • 1 cup 1/4-inch thick cut jicama strips
  • 2 tablespoons chopped fresh cilantro leaves
Garnish:
  • 1 lime, cut into wedges

Cooking:

  1. Press black pepper evenly onto beef steak.  Place steak and 3/4 cup Herdez® Salsa Verde in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator for 6 hours or as long as overnight. 

  2. Place Poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes.

  3. Remove steak from marinade; discard marinade.  Spray onion slices and bell pepper lightly with nonstick cooking spray. Place steak in center of grid over medium, ash-covered coals; arrange onion slices and bell pepper around steak. Grill steak, onion slices and bell pepper, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion and bell pepper are tender, turning occasionally. Keep warm.

  4. Remove and discard skins, stems and seeds from Poblano peppers; cut into 1/2-inch slices. Cut onion slices in half.  Cut bell peppers into 1/2-inch slices.  Carve steak across the grain into thin slices.  Season with salt and pepper, as desired.  Toss lettuce with 1/2 cup Herdez® Salsa Verde; arrange on serving platter.  Top with onion, peppers, jicama and beef.  Drizzle with remaining 1 cup Herdez® Salsa Verde. Sprinkle with cilantro.  Garnish with lime wedges, if desired. 

Nutrition Information

Butcher Counter

Beef Fajita Salad with Salsa VerdeInside Skirt Steak Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.

Lean Beef

We all know that beef tastes great, but did you know how good it is for you too? A 3 oz. serving of lean beef provides 10 essential nutrients in around 150 calories, less than 10 grams of total fat and less than 95 mg of cholesterol.

Learn More >

Ensuring beef safety, from farm to fork

From farm to fork, everyone plays an important role in beef safety. Safety plays an essential function across the beef lifecycle journey – from the cattle ranches across the U.S., to the meat processing plants, to your kitchen table.

Learn More >

rethink the ranch

Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.

Learn More >

frequently asked questions about beef

We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.

Learn More >