Fiesta Steak Fajitas with Creamy Jalapeño Verde Sauce.

Fiesta Steak Fajitas with Creamy Jalapeño Verde Sauce. Jalapeño-marinated steak grilled alongside garden bell peppers, poblano peppers, and sweet onions makes for an effortless summer dinner. Served fajita-style with warm charred tortillas and a quick, creamy jalapeño verde sauce, they’re smoky, fresh, and delicious. Pair them with homemade cilantro lime rice to make it a complete meal. These fajitas are simple to make and fun for entertaining all summer long.

I don’t think I’ve ever embraced grilling more than I have this summer. It’s funny how much your surroundings and the weather can influence your day-to-day life.

Of course, it’s hot here in South Florida. Every time I check the forecast, it seems to be the same thing—89 degrees for the next ten days straight. Fun fact: Miami’s all time record high is 98°. But somehow it still feels like you’re sitting inside a giant sauna. And honestly, I don’t mind it one bit.

What I do love is that grilling season feels endless. My family enjoys nights when I cook outside more than just about any other dinners this time of year.

As you all know, we’re a taco-loving family through and through. But this summer I’ve been mixing in more fajita nights, and they’ve quickly become a favorite. I usually start marinating the steak around lunchtime, then grill it with the peppers and onions right before dinner.

I like to prep all the toppings ahead of time too. I’ll crumble the cotija, slice the limes, chop the cilantro, and make the creamy jalapeño verde sauce. Then, when dinner rolls around, I start the rice and fire up the grill at the same time. Thirty minutes later, dinner is ready, the kitchen is barely touched, and the whole meal feels effortless.

Most importantly, these fajitas are really, really good.

The steak marinade has the perfect balance of smoky spices, fresh herbs, and bright lime juice. It gives the steak so much flavor without requiring much work.

And grilled summer peppers are one of our favorites. Once they get those charred edges and turn sweet and tender, they’re irresistible. I could honestly add them to everything.

Then there’s the creamy jalapeño verde sauce. I make some version of this all the time. It’s made with just three ingredients, but somehow tastes like so much more. Creamy, tangy, a little spicy, and completely addictive. I’m a huge salsa verde fan and a big cream cheese girl, so this sauce makes a regular appearance on our table.

And of course, I can’t make fajitas without cilantro lime rice. You just have to serve them together. The rice rounds everything out and turns these fajitas into a complete dinner. I’ll share exactly how I make it in the recipe notes below.

Here is the Step-by-Step Process

Ingredients 

The Marinade

• garlic
• jalapeños
• fresh cilantro leaves
• chili powder
• onion powder
• smoked paprika
• olive oil
• lime juice

Fajitas

• salted butter
• flank steak
• yellow onion
• bell peppers
• poblano pepper
• fajita-size flour tortillas
• Cotija cheese, fresh cilantro, and lime wedges, for serving

Verde Sauce

• cream cheese
• salsa verde
• pickled jalapeños

You can use the grill for nearly everything in this recipe, which is one of the reasons I love making these fajitas all summer long. If you don’t have access to a grill, a grill pan, or a large cast iron skillet works as well. If you’re using a skillet, be sure to give the steak a good sear over high heat to create that flavorful crust.

A blender makes quick work of both the marinade and the creamy jalapeño verde sauce. Beyond that, you’ll just need a few mixing bowls, tongs for grilling, and a spatula.

The Steps

Step 1: Marinate the Steak

This is where all the flavor starts. Add the garlic, jalapeño, cilantro, chili powder, onion powder, smoked paprika, olive oil, lime juice, and salt to a blender. Blend until smooth and vibrant green.

Before pouring it over the steak, reserve 1/4 cup of the marinade for the herby butter.

Place the steak in a zip-top bag and pour the remaining marinade over it. Let it sit for at least 30 minutes, or refrigerate for up to 8 hours if you’re planning ahead.

I love doing this in the morning when I know we’re grilling that night. Then dinner feels almost effortless when everyone starts asking what’s for dinner.

Step 2: Make the Herby Butter

Mix the softened butter with the reserved marinade until smooth and creamy.

This butter might be my favorite little trick in the recipe. As soon as it hits the hot vegetables, it melts into a simple herby sauce that adds so much flavor.

Step 3: Char the Vegetables

Heat a grill, grill pan, or cast iron skillet over medium-high heat.

Toss the onion, bell peppers, and poblano peppers with a drizzle of olive oil, salt, and pepper. Cook until tender and lightly charred, about 5 minutes.

Transfer everything to a cutting board and immediately toss with the herby butter while the vegetables are still hot. The butter melts right in and smells incredible.

Step 4: Grill the Steak

Remove the steak from the marinade, allowing any excess to drip off.

Grill or sear to your desired doneness, depending on the steak’s thickness.  Transfer to a cutting board and let rest for 10 minutes before slicing.

Tip: Don’t rush the resting time. Those 10 minutes make all the difference. They help keep the steak juicy, rather than letting all those flavorful juices run onto the cutting board.

Step 5: Make the Creamy Jalapeño Verde Sauce

While the steak rests, whisk together the melted cream cheese, salsa verde, and pickled jalapeños until smooth and creamy.

Add extra jalapeños if you like a little more heat.

Step 6: Slice and Assemble

Thinly slice the steak against the grain. Slice the peppers and onions into strips.

Warm the tortillas directly on the grill or over a gas flame until lightly charred around the edges.

Pile the steak and vegetables into the warm tortillas, then spoon the creamy jalapeño verde sauce over. Finish with cotija cheese, fresh cilantro, and plenty of lime juice.

Serve alongside cilantro lime rice for the ultimate summer dinner.