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| Servings |
batch
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Ingredients
- 1/2 tsp ground black pepper
- 1 jar 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 chopped romaine lettuce
- 1 cup jicama strips cut 1/4-inch thick
- 2 Tbsp chopped fresh cilantro leaves
Ingredients
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Instructions
- Press black pepper evenly onto beef steak. Place steak and 3/4 cup 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. Place poblano peppers in center of grid over medium-high heat. Grill peppers, covered for 9–10 minutes or until skins are completely blackened, turning occasionally. Place peppers in food safe plastic bag; close bag. Let stand 15 minutes. 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-high heat; arrange onion slices and bell pepper around steak. Grill steak, onion slices, and bell pepper, covered for 11–16 minutes or until steak is medium doneness and onion and bell pepper are tender, turning occasionally. Keep warm. 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 salsa Verde; arrange on serving platter. Top with onion, peppers, jicama, and beef. Drizzle with remaining 1 cup salsa verde. Sprinkle with cilantro.
Recipe Notes
Photos and recipes are courtesy of the Wisconsin Beef Council.
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