Fiesta Steak Fajitas with Creamy Jalapeño Verde Sauce
Grilled steak, smoky peppers, warm tortillas, and the creamiest jalapeño verde sauce. These easy fajitas feel special enough for guests but simple enough for any weeknight!
Servings: 6
Calories: 738kcal
Ingredients
Marinade
- 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
Fajitas
Jalapeño Verde Sauce
- 6 ounces cream cheese, melted
- 1 cup salsa verde
- 1 to 3 tablespoons chopped pickled jalapeños
Instructions
- 1. Marinate the steak. Combine all marinade ingredients in a blender and blend until smooth. Reserve 1/4 cup of the marinade for the butter. Place the steak in a zip-top bag and pour the remaining marinade over it. Marinate for 30 minutes or refrigerate for up to 8 hours.2. In a small bowl, mix the softened butter with the reserved 1/4 cup marinade.3. 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. Cook until lightly charred, 5 minutes. Transfer to a cutting board and toss with the herby butter.4. Remove the steak from the marinade and grill for 4 to 6 minutes per side, depending on thickness and desired doneness. Transfer to a cutting board and rest for 10 minutes.5. Meanwhile, make the jalapeño verde sauce. Whisk together the melted cream cheese, salsa verde, and pickled jalapeños until smooth and creamy. Add more jalapeños to taste.6. Slice the peppers and onions. Thinly slice the steak against the grain. Serve the steak and vegetables in warm tortillas with the jalapeño verde sauce, cotija cheese, fresh cilantro, and lime wedges. Serve with cilantro-honey-lime rice, if desired.
Notes
Cilantro Lime Rice
1 cup white basmati rice
2 cups water
1 tablespoon salted ghee or butter
sea salt Cilantro Vinaigrette 2 cups cilantro
1 clove garlic
chili flakes, to taste
1/2 cup olive oil 1 teaspoon honey
1 or 2 limes, juiced and zested 1. In a saucepan, melt the ghee or butter over medium heat. Add the rice and cook for 60 seconds to lightly toast the rice. 2. Add the water and a pinch of sea salt. Bring to a boil, then cover and reduce the heat to low. Cook for 10 minutes. Turn off the heat and let the rice sit, covered, for 5 to 10 minutes, until tender and fluffy. 3. Meanwhile, make the Cilantro Vinaigrette: Combine everything in a blender. Blend until very smooth. Season with salt and pepper to taste. 4. Add 1/4 cup of the cilantro vinaigrette and fluff the rice with a fork to combine. Taste and add more vinaigrette if desired. Adjust salt as needed. 5. Reserve any remaining cilantro vinaigrette for another use.
2 cups water
1 tablespoon salted ghee or butter
sea salt Cilantro Vinaigrette 2 cups cilantro
1 clove garlic
chili flakes, to taste
1/2 cup olive oil 1 teaspoon honey
1 or 2 limes, juiced and zested 1. In a saucepan, melt the ghee or butter over medium heat. Add the rice and cook for 60 seconds to lightly toast the rice. 2. Add the water and a pinch of sea salt. Bring to a boil, then cover and reduce the heat to low. Cook for 10 minutes. Turn off the heat and let the rice sit, covered, for 5 to 10 minutes, until tender and fluffy. 3. Meanwhile, make the Cilantro Vinaigrette: Combine everything in a blender. Blend until very smooth. Season with salt and pepper to taste. 4. Add 1/4 cup of the cilantro vinaigrette and fluff the rice with a fork to combine. Taste and add more vinaigrette if desired. Adjust salt as needed. 5. Reserve any remaining cilantro vinaigrette for another use.
Nutrition
Calories: 738kcal
