Chile Verde Sheet Pan Steak Fajitas
Paired with a few ingredients, this Chile Verde marinade helps even the toughest cut of meat become tender and delicious. Combine it with bell peppers and onions to make a quick easy gourmet-style meal possible any day of the week. It works great with chicken, pork, and shrimp too. As an alternative, try the veggie/meat mixture with a side of black beans and rice.
Ingredients
- 2 pounds sirloin beef, sliced thin, against the grain
- 3 bell peppers sliced in strips
- 2 medium red onions sliced
- 2 tbsp canola oil
- taco seasoning
Marinade
- 1 jar Salsa Verde Herdez works great
- 1 lime juiced
- 1/3 cup canola oil
- 2 tbsp red wine vinegar
Instructions
Marinade
- In a large bowl, combine salsa, lime juice, canola oil and vinegar, salt and pepper until mixed well. Set aside.
Veggies and Steak
- Slice steak, onions, and peppers into strips making sure you cut against the grain for the steak for maximum tenderness.
- Cover a sheet pan with aluminum foil. Toss the veggies with the two tablespoons of canola oil, salt, and pepper and taco seasoning
- Add the cut steak to the marinade, tossing completely. Cover with plastic wrap and place in the fridge for 30 minutes.
- Add marinated steak directly on top of the onions and peppers. Drizzle the remaining marinade over the steak.
- Bake for 30 minutes.
- serve on warm tortillas, or over rice.
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