Beef and Poblano Fajitas (With Marinade)

"Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time."
 
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Ready In:
25mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • In a large zip-lock bag, mix together 1/4 cup lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, chili, and cumin.
  • Add the steak, and seal.
  • Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
  • Remove meat from the marinade, pat dry.
  • Season both sides with salt and pepper.
  • Prepare grill:

  • Oil the grill surface.
  • Brush the poblanos with oil and grill, turning often, until softened and charred, 8 to 12 minutes. Transfer to a medium bowl and cover with a plate or plastic wrap to trap the heat. Peel as much skin as possible from the peppers, discard the stems and seeds, and slice into 1/2-inch-wide strips; transfer to the serving dish and keep warm.
  • Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
  • Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
  • Grill the steak 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer the steak to a cutting board, tent with foil and let rest 10 minutes before slicing.
  • Slice the steak very thinly (against the grain), then chop into small pieces. Serve the steak and vegetables with the guacamole, lime wedges, hot sauce and tortillas.
  • Serve immediately with hot tortillas, lime juice, salsa, sour cream.

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RECIPE SUBMITTED BY

"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
 
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