sandwich wrap tortilla

Stubb's Green Chile Fajitas

  • 7



  • 1 1/2 pound flank steak
  • 1 bottle Stubb’s Green Chile Marinade
  • 1/2 onion, sliced
  • 1 green bell pepper, sliced
  • Flour Tortillas
  • Pico de Gallo
  • Sour Cream


  • Marinate flank steak for at least one hour up to overnight in Stubb’s Green Chile Marinade.

  • Wrap the onion and green bell pepper slices in a foil pouch.

  • Prepare grill for direct high heat cooking. Remove the flank steak from the marinade. Oil the grates and grill the steak over high heat for 5-6 minutes per side for medium doneness (adjust cooking time according to your preference). While steak is cooking, place the foil pouch with the onion and peppers on the grill and let cook for 10 minutes.

  • Remove the steak and foil pouch from the grill. Let rest for 5 minutes. Slice the steak at an angle in thin strips. Serve on warm tortillas with onions and peppers, Pico de Gallo and sour cream.

Nutrition information (per Serving)