02 Apr | All

Sheet-Pan Sirloin Nachos with Tomatillo Salsa

Sheet-Pan Sirloin Nachos with Tomatillo Salsa 

Looking for delicious, easy-to-make snacks for the big game or family gathering?



– 3 Verde Farms organic, grass-fed sirloin steaks, sliced into small pieces

– 1/3 teaspoon chili powder

– 1 teaspoon ground cumin 

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste 

– Juice of one lime

– 1/4 cup olive oil 

– One yellow onion, sliced

– One yellow bell pepper, sliced 

– One red bell pepper, sliced 

– Tortilla chips (Siete Brand Chips are a great option for Paleo eaters, sietefoods.com)

– Shredded cheese of your choice 

– Tomatillo salsa: make your own (see below) or buy pre-made, like Frontera (fronterafoods.com)



– In a medium bowl, mix all of the seasonings, olive oil, and lime juice with the cut sirloin.

– Leave the sirloin to marinate in for a half-hour or more. 

– Sauté the sirloin in a large sauté pan or cast iron pan. Cook for about three minutes on the first side. Turn and cook for about one minute more. 

– In a separate pan, sauté peppers and onions until soft and browned. 

– Place your choice of chips on a sheet pan and preheat the oven to 350.

– Add Verde Farms grass-fed sirloin steaks, peppers, and shredded cheese.

– Bake in the oven until the cheese is melted.

– Serve sirloin nachos in bowls with toppings, including the tomatillo salsa.  

For serving: 

– Chopped cilantro

– Sliced avocado or guacamole  

– 1 additional lime


Homemade Tomatillo Salsa(or buy a pre-made jar, we like Frontera (fronterafoods.com)


– 10 fresh tomatillos 

– 1 serrano pepper

– 2 cloves garlic, smashed

– 1/2 small onion finely chopped

– 1 tablespoon oil

– Salt to taste


– Preheat the oven to broil.

– Rinse tomatillos under warm water. That will help remove the skins and the stickiness of the tomatillos.

– Cut the tomatillos in half. Place the tomatillos and the serrano pepper on a baking sheet and drizzle with oil.

– Broil for three minutes.

– Add smashed garlic cloves and broil three more minutes until lightly charred. 

– After the sheet pan mixture cools down a bit, remove the pepper stem. 

– Puree the entire contents of the pan, juiced included, in a food processor. 

– Add onion and salt. 

– Place in a glass jar in the refrigerator.