Beef and Poblano Fajitas (With Marinade)
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 2 lbs flank steaks, trimmed (or skirt)
- 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
- 1⁄4 cup fresh lime juice, plus 1 tablespoon, divided
- 1⁄4 cup tequila
- 1⁄4 cup roughly chopped cilantro leaf
- 3 tablespoons vegetable oil, divided
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried crushed Mexican oregano
- 1 teaspoon dried ancho chile powder
- 1 teaspoon ground cumin
- salt & pepper (to taste)
- 6 large flour tortillas (or 12 corn tortillas)
- 3 poblano peppers, stemmed, seeded, and thinly sliced
- 1 large sweet onion, thinly sliced (or grilling onions)
-
Garnish
- lime wedge
- hot sauce
- guacamole, tomato salsa, and sour cream as sides
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
Galley Wench
Oro Valley, Arizona
"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!!"