Smoky Grilled Fajita Bowls with Fire-Roasted Salsa Verde

Allergens

Dairy, Gluten (if using tortilla chips)

Ingredients

• 2 lbs flank steak, sliced into thin strips
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large white onion, sliced
• 3 tbsp olive oil
• Salt and black pepper, to taste
• 4 cups mixed vegetables (zucchini, cherry tomatoes, mushrooms), halved or quartered
• 2 cups fresh cilantro leaves, roughly chopped
• 1 jalapeño, seeds removed and finely chopped (optional)
• 1 lime, juiced
• 2 cloves garlic, minced
• 2 cups tomatillos, chopped
• 1/4 cup green onions, thinly sliced
• 2 tbsp cilantro leaves, for garnish
• 6 serving bowls

Instructions

1. In a large mixing bowl, combine the steak strips, red and yellow bell peppers, white onion, olive oil, salt, and pepper. Mix well to ensure all ingredients are evenly coated. Allow marinating for at least 30 minutes or up to 2 hours.
2. While the meat is marinating, prepare the salsa verde. In a blender or food processor, combine tomatillos, cilantro, jalapeño (if using), lime juice, and garlic. Blend until smooth. Season with salt and pepper to taste, then set aside.
3. Preheat your grill or cast iron griddle to high heat. Grill the marinated meat and vegetables for 2 3 minutes per side or until cooked to desired doneness. Remove from heat and let rest for a few minutes before slicing.
4. In a large bowl, combine the cooked meat, vegetables, and salsa verde. Toss gently to combine. Divide the mixture evenly among 6 serving bowls, garnishing each with fresh cilantro leaves and green onions.

Chef’s Insight

Feel free to adjust the spiciness of the salsa verde to your preference by adding more or fewer jalapeños - For a smokier flavor, use mesquite wood chips when grilling the meat and vegetables

Notes

Serve with a side of warm tortillas or rice for a complete meal