Recipe: Tasty Cilantro-Lime Flank Steak Fajitas

Cilantro-Lime Flank Steak Fajitas.

Cilantro-Lime Flank Steak Fajitas You can cook Cilantro-Lime Flank Steak Fajitas using 22 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Cilantro-Lime Flank Steak Fajitas

  1. Prepare 1 1/2 lb of Flank steak.
  2. Prepare 2 of Poblano peppers.
  3. It’s 6 of burrito sized tortillas.
  4. It’s 3/4 cup of shredded Monterey cheddar cheese.
  5. You need 1 1/4 cup of sour cream.
  6. Prepare of Green Sauce.
  7. It’s 1/4 cup of fresh lime juice.
  8. Prepare 1 cup of fresh cilantro, chopped.
  9. You need 2 1/2 tsp of olive oil.
  10. Prepare 4 clove of garlic.
  11. It’s 2 of Green onions, chopped.
  12. You need 1 of Serrano chile, seeded and chopped.
  13. You need 1 of Poblano pepper, seeded and chopped.
  14. You need 1 tsp of sea salt.
  15. It’s of Black Bean Corn Salsa.
  16. Prepare 2 of Roma tomatoes, seeded and diced.
  17. You need 1/4 of white onion, diced.
  18. You need 3 tbsp of cilantro, chopped.
  19. You need 7 1/2 oz of black beans, drained and rinsed.
  20. You need 7 1/2 oz of super sweet corn.
  21. Prepare 1 of fresh lime juice, splash.
  22. Prepare 1 tsp of sea salt.

Cilantro-Lime Flank Steak Fajitas step by step

  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..
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