Cilantro-Lime Flank Steak Fajitas

Name: Cilantro-Lime Flank Steak Fajitas
Total time: 15600 s
Yield: 6 servings
Cuisine: American
Ingredients: 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; 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; 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

HardDog1110 @cook_2825785

San Antonio, TX

Adapted from a recipe of the same name from www.fortheloveofcooking.net

HardDog1110 @cook_2825785

San Antonio, TX

Adapted from a recipe of the same name from www.fortheloveofcooking.net

Saved

Ingredients

4 hours 20 mins

6 servings

1 1/2 lbFlank steak
2Poblano peppers
6burrito sized tortillas
3/4 cupshredded Monterey cheddar cheese
1 1/4 cupsour cream
Green Sauce
1/4 cupfresh lime juice
1 cupfresh cilantro, chopped
2 1/2 tspolive oil
4 clovegarlic
2Green onions, chopped
1Serrano chile, seeded and chopped
1Poblano pepper, seeded and chopped
1 tspsea salt
Black Bean Corn Salsa
2Roma tomatoes, seeded and diced
1/4white onion, diced
3 tbspcilantro, chopped
7 1/2 ozblack beans, drained and rinsed
7 1/2 ozsuper sweet corn
1fresh lime juice, splash
1 tspsea salt

Saved

Steps

4 hours 20 mins

1

Place the cilantro, lime juice, olive oil, garlic, green onions, chile, pepper, and salt in a blender set on a "sauce" setting.
2

Blend until a smooth sauce is formed.
3

Place steak on a flat surface and tenderize with a meat mallet.
4

Place steak in a gallon size plastic bag.
5

Add half the green sauce to the steak and marinate in the refrigerator for 3-4 hours.
6

Prepare the salsa.
7

Dice the tomatoes, onion, and cilantro and add to a medium bowl.
8

Add the beans, corn, lime juice, and salt to the bowl and stir to combine.
9

Remove the steak 30 minutes prior to grilling to bring closer to room temperature.
10

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.
11

Cook for 4 minutes per side to achieve a medium-rare internal temperature. Rotate the peppers after flipping the steak.
12

Remove the steak from the grill and let rest for 10 minutes.
13

While the steak is resting, lay out the tortillas; heat in a moist paper towel if they are not fresh.
14

Slice the steak into manageable pieces and add to the tortillas.
15

Repeat the same for the peppers.
16

Top with the salsa, cheese, sour cream, the remaining green sauce, and grilled peppers.