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.
Course Main Course
Cuisine American, Mexican
- 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
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.
Keyword Chile verde marinade, fajitas, quick and easy dinner, sheet pan dinner, steak fajitas