Seared Portabella Steak Fajitas With Pico de Gallo and Salsa Verde

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Ingredients

For the pico de gallo:

  • 1 1/2 pounds Roma tomatoes, seeded and diced
  • 1/2 cup finely diced red onion
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh cilantro
  • 1 fresh jalapeño (about 2 teaspoons), stemmed and finely diced
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice
  • Juice of one lime
  • Salt and black pepper, to taste

For the salsa verde:

  • 1 cup husked, rinsed and rough chopped tomatillos
  • 1 medium jalapeño pepper, stemmed, seeded and rough chopped
  • 1/3 cup rough chopped white sweet onion
  • 1/4 cup rough chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or kosher salt, more to taste if desired
  • 1 large avocado, halved, peeled, pitted and rough diced

For the fajitas:

  • 5 large portabella mushrooms, brushed clean
  • 2 each: small red, yellow, orange and jalapeño peppers, cut in half and stemmed
  • 2 small red onions, cut into 1/2-inch slices to grill
  • 1/3 cup freshly squeezed lime juice
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons P.S. Flavor!™ Chili Lime seasoning or chili lime seasoning of choice
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen seasoning or Creole seasoning of choice

Directions

Make the pico de gallo:

  1. In a medium-sized bowl, mix together all ingredients.
  2. Season with salt and black pepper, to taste.
  3. Cover and refrigerate about 2 hours or until chilled.

Make the salsa verde:

  1. Place all ingredients except avocado in food processor. Using on/off turns, pulse mixture until a smooth puree forms. Add diced avocado and pulse the mixture once more.
  2. Pour puree into medium bowl and season with additional Creole Kitchen seasoning or salt, to taste. Cover and chill at least 1 hour to marry flavors.

Make the fajitas:

  1. Remove stems from portabella mushrooms. Place on glass plate or in shallow bowl with the peppers and onions.
  2. In a small bowl, make vinaigrette by whisking together fresh lime juice, balsamic vinegar, soy sauce, Dijon and Chili Lime seasoning. Slowly drizzle and whisk in olive oil.
  3. Spoon 1/2 cup of the vinaigrette onto mushrooms, onions and peppers and allow to marinate for 20 minutes to 1 hour.
  4. Heat grill or grill pan to medium-high heat. Lift vegetables out of marinade, draining off excess, and place directly on grill grates or pan. Sprinkle with Creole seasoning.
  5. Grill, turning as needed, until nicely grill-marked and tender, about 4-5 minutes per side. Transfer the vegetables to a cutting board. Cut the mushrooms and onions into 1-inch pieces.
  6. Drizzle a bit of dressing over the hot vegetables and lightly toss. Add to serving dish and serve with accompaniments, or build into fajitas with tortillas and sauces.

https://www.cutco.com/learn/seared-portabella-steak-fajitas-with-pico-de-gallo-and-salsa-verde