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We have had unseasonably cool weather the last week or so. As in it hasn’t gotten over 85 degrees. In August. In Texas. This type of craziness never happens. So what better way to enjoy this change of weather than with a little grilling out with family?
My parents invited us over for dinner by the pool to enjoy the cooler temps and great food. And by that, I mean they asked me to whip up this steak and salsa verde panini on the grill. I love spending time with family – especially outdoors where my little guy can be loud and no one cares!
We stopped by Walmart on the way to pick up all the following ingredients:
Pepper jack cheese
2 garlic gloves, minced
1/2 cup onions, chopped
1/4 cup cilantro, chopped
1 lb. beef fajita meat
1 cup HERDEZ® Salsa Verde
- Heat up the grill as you normally would.
- Place fajita meat in tin foil boats and put on grill.
- Grill for about 5-7 minutes and then pour on salsa. Cook for additional 10 minutes.
- Remove meat from grill.
- Place bread on grill and top with cheese, onions, garlic, cilantro and meat. Grill until golden brown, about 2 minutes on each side.
- Serve with grilled vegetables.
I don’t know about where you live, but in Texas salsa goes on just about anything. Making this panini with HERDEZ® Salsa Verde a little extra kick. It’s made with authentic flavors and perfect ingredient to add to your next recipe you make on the grill.
Yum! This is such an easy recipe and I can see it being a popular meal for us during football season. Fire up the grill and make this panini – your guest will thank you. Get recipe inspiration and beef nutrition information at “Beef. It’s What’s For Dinner.”