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.
Cook Time: 45 Minutes
Servings: 8
Ingredients: 10
Ingredients
Garnish:
Preparation
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Step 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.
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Step 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.
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Step 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.
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Step 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
236 Calories
3g SAT FAT
25g PROTEIN
2.8 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 236 Calories; 54 Calories from fat; 6g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 66 mg Cholesterol; 812 mg Sodium; 14 g Total Carbohydrate; 5.5 g Dietary Fiber; 25 g Protein; 2.8 mg Iron; 9.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.5 mg Zinc; 27.4 mcg Selenium; 96 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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