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Before you jump to Cilantro-Lime Flank Steak Fajitas recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
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We hope you got insight from reading it, now let’s go back to cilantro-lime flank steak fajitas recipe. To make cilantro-lime flank steak fajitas you only need 22 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to prepare Cilantro-Lime Flank Steak Fajitas:
- Use Flank steak
- Take Poblano peppers
- Use burrito sized tortillas
- Take shredded Monterey cheddar cheese
- Take sour cream
- Provide Green Sauce
- Use fresh lime juice
- Take fresh cilantro, chopped
- Take olive oil
- You need garlic
- You need Green onions, chopped
- You need Serrano chile, seeded and chopped
- Provide Poblano pepper, seeded and chopped
- Take sea salt
- Take Black Bean Corn Salsa
- Use Roma tomatoes, seeded and diced
- You need white onion, diced
- Use cilantro, chopped
- Get black beans, drained and rinsed
- Provide super sweet corn
- Get fresh lime juice, splash
- You need sea salt
Instructions to make Cilantro-Lime Flank Steak Fajitas:
- Place the cilantro, lime juice, olive oil, garlic, green onions, chile, pepper, and salt in a blender set on a "sauce" setting.
- Blend until a smooth sauce is formed.
- Place steak on a flat surface and tenderize with a meat mallet.
- Place steak in a gallon size plastic bag.
- Add half the green sauce to the steak and marinate in the refrigerator for 3-4 hours.
- Prepare the salsa.
- Dice the tomatoes, onion, and cilantro and add to a medium bowl.
- Add the beans, corn, lime juice, and salt to the bowl and stir to combine.
- Remove the steak 30 minutes prior to grilling to bring closer to room temperature.
- 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.
- Cook for 4 minutes per side to achieve a medium-rare internal temperature. Rotate the peppers after flipping the steak.
- Remove the steak from the grill and let rest for 10 minutes.
- While the steak is resting, lay out the tortillas; heat in a moist paper towel if they are not fresh.
- Slice the steak into manageable pieces and add to the tortillas.
- Repeat the same for the peppers.
- Top with the salsa, cheese, sour cream, the remaining green sauce, and grilled peppers.
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