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Cilantro-lime Flank Steak Fajitas Recipe

Cilantro-Lime Flank Steak Fajitas Recipe
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Cooking Time : 4 minutes
Serving : 6
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Prepare the ingredients before making Cilantro-Lime Flank Steak Fajitas in your home. Then, follow these steps below to serve Cilantro-Lime Flank Steak Fajitas for your family or friends.

Ingredients: 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

How to Make Cilantro-Lime Flank Steak Fajitas

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Cilantro-Lime Flank Steak Fajitas in your home by yourself.

    Step 1
  • Place the cilantro, lime juice, olive oil, garlic, green onions, chile, pepper, and salt in a blender set on a "sauce" setting.
  • Step 2
  • Blend until a smooth sauce is formed.
  • Step 3
  • Place steak on a flat surface and tenderize with a meat mallet.
  • Step 4
  • Place steak in a gallon size plastic bag.
  • Step 5
  • Add half the green sauce to the steak and marinate in the refrigerator for 3-4 hours.
  • Step 6
  • Prepare the salsa.
  • Step 7
  • Dice the tomatoes, onion, and cilantro and add to a medium bowl.
  • Step 8
  • Add the beans, corn, lime juice, and salt to the bowl and stir to combine.
  • Step 9
  • Remove the steak 30 minutes prior to grilling to bring closer to room temperature.
  • Step 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.
  • Step 11
  • Cook for 4 minutes per side to achieve a medium-rare internal temperature. Rotate the peppers after flipping the steak.
  • Step 12
  • Remove the steak from the grill and let rest for 10 minutes.
  • Step 13
  • While the steak is resting, lay out the tortillas; heat in a moist paper towel if they are not fresh.
  • Step 14
  • Slice the steak into manageable pieces and add to the tortillas.
  • Step 15
  • Repeat the same for the peppers.
  • Step 16
  • Top with the salsa, cheese, sour cream, the remaining green sauce, and grilled peppers.
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