Steps to Prepare Award-winning Cilantro-Lime Flank Steak Fajitas
Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Steps to Prepare Quick Cilantro-Lime Flank Steak Fajitas. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Cilantro-Lime Flank Steak Fajitas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cilantro-Lime Flank Steak Fajitas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cilantro-Lime Flank Steak Fajitas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cilantro-Lime Flank Steak Fajitas estimated approx 4 hours 20 mins.
To get started with this recipe, we must first prepare a few components. You can cook Cilantro-Lime Flank Steak Fajitas using 22 ingredients and 16 steps. Here is how you cook that.
Adapted from a recipe of the same name from www.fortheloveofcooking.net
Ingredients and spices that need to be Get to make Cilantro-Lime Flank Steak Fajitas:
- 1 1/2 lb Flank steak
- 2 Poblano peppers
- 6 burrito sized tortillas
- 3/4 cup shredded Monterey cheddar cheese
- 1 1/4 cup sour cream
- Green Sauce
- 1/4 cup fresh lime juice
- 1 cup fresh cilantro, chopped
- 2 1/2 tsp olive oil
- 4 clove garlic
- 2 Green onions, chopped
- 1 Serrano chile, seeded and chopped
- 1 Poblano pepper, seeded and chopped
- 1 tsp sea salt
- Black Bean Corn Salsa
- 2 Roma tomatoes, seeded and diced
- 1/4 white onion, diced
- 3 tbsp cilantro, chopped
- 7 1/2 oz black beans, drained and rinsed
- 7 1/2 oz super sweet corn
- 1 fresh lime juice, splash
- 1 tsp sea salt
Instructions to make Cilantro-Lime Flank Steak Fajitas
- Place the cilantro, lime juice, olive oil, garlic, green onions, chile, pepper, and salt in a blender set on a "sauce" setting.
- Blend until a smooth sauce is formed.
- Place steak on a flat surface and tenderize with a meat mallet.
- Place steak in a gallon size plastic bag.
- Add half the green sauce to the steak and marinate in the refrigerator for 3-4 hours.
- Prepare the salsa.
- Dice the tomatoes, onion, and cilantro and add to a medium bowl.
- Add the beans, corn, lime juice, and salt to the bowl and stir to combine.
- Remove the steak 30 minutes prior to grilling to bring closer to room temperature.
- Remove the steak from the bag and add to a medium-high preheated grill; add 2 poblano peppers to the grill as well over indirect heat.
- Cook for 4 minutes per side to achieve a medium-rare internal temperature. Rotate the peppers after flipping the steak.
- Remove the steak from the grill and let rest for 10 minutes.
- While the steak is resting, lay out the tortillas; heat in a moist paper towel if they are not fresh.
- Slice the steak into manageable pieces and add to the tortillas.
- Repeat the same for the peppers.
- Top with the salsa, cheese, sour cream, the remaining green sauce, and grilled peppers.
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