Cilantro-Lime Flank Steak Fajitas
Cilantro-Lime Flank Steak Fajitas

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Cilantro-Lime Flank Steak Fajitas is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Cilantro-Lime Flank Steak Fajitas is something which I've loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have cilantro-lime flank steak fajitas using 22 ingredients and 16 steps. Here is how you cook it.

Composition needed to serve Cilantro-Lime Flank Steak Fajitas:

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

Directions to make Cilantro-Lime Flank Steak Fajitas:

  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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