Beef Fajita Salad with Salsa Verde

Enjoy summer’s fresh vegetables the delicious way! You’ll love the fresh crunch of jicama and smoky chile flavor over juicy steak. Pro tip: marinate the meat overnight to make it extra tender.


  • 1

    beef Flank Steak (1-1/2 to 2 pounds)

  • 1/2 teaspoon

    ground black pepper

  • 1 (16) ounce

    jar 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

    cups chopped romaine lettuce

  • 1 cup

    1/4-inch thick cut jicama strips

  • 2 tablespoons

    chopped fresh cilantro leaves

  • 1

    lime, cut into wedges


Print Recipe

Serves 6-8



  1. Press black pepper evenly onto beef steak. Place steak and 3/4 cup HERDEZ® Salsa Verde in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight.

  2. Place Poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Prepare grill for medium heat.

  3. Remove steak from marinade; discard marinade. Spray onion slices and bell pepper lightly with nonstick cooking spray. Place steak in center of grid over medium, ash-covered coals; arrange onion slices and bell pepper around steak. Grill steak, onion slices and bell pepper, covered, 11 to 16 minutes or until steak is medium rare (145°F) to medium (160°F) doneness and onion and bell pepper are tender, turning occasionally. Keep warm.

  4. Remove and discard skins, stems and seeds from Poblano peppers; cut into 1/2-inch slices. Cut onion slices in half. Cut bell peppers into 1/2-inch slices. Carve steak across the grain into thin slices. Season with salt and pepper, as desired. Toss lettuce with 1/2 cup HERDEZ® Salsa Verde; arrange on serving platter. Top with onion, peppers, jicama and beef. Drizzle with remaining 1 cup HERDEZ® Salsa Verde. Sprinkle with cilantro. Garnish with lime wedges, if desired.


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