Beef Fajita Salad with Salsa Verde

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