Beef And Poblano Fajitas (With Marinade) Recipe

Name: Beef And Poblano Fajitas (With Marinade)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Add the steak, and seal.
3
Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
4
Remove meat from the marinade, pat dry.
5
Season both sides with salt and pepper.
6
Prepare grill:
7
Oil the grill surface.
8
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.
9
Brush the onions with oil and grill, turning frequently, until softened and lightly charred, 2 to 4 minutes.Transfer to serving dish.
10
Add 1 tablespoon lime juice and 1/4 teaspoon salt to the vegetables and toss to combine.
11
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.
12
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.
13
Serve immediately with hot tortillas, lime juice, salsa, sour cream.

1311

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Beef And Poblano Fajitas (With Marinade) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Poblano Fajitas (With Marinade)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions