Cilantro-Lime Flank Steak Fajitas Recipe

Name: Cilantro-Lime Flank Steak Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Flank steak; 2 Poblano peppers; 6 burrito sized tortillas; 3/4 cup shredded Monterey cheddar cheese; 1 1/4 cup sour cream; 1/4 cup fresh lime juice; 1 cup fresh cilantro, chopped; 2 1/2 tsp olive oil; 4 clove garlic; 2 Green onions, chopped; 1 Serrano chile, seeded and chopped; 1 Poblano pepper, seeded and chopped; 1 tsp sea salt; 2 Roma tomatoes, seeded and diced; 1/4 white onion, diced; 3 tbsp cilantro, chopped; 7 1/2 oz black beans, drained and rinsed; 7 1/2 oz super sweet corn; 1 fresh lime juice, splash; 1 tsp sea salt

Servings: persons

1 1/2 lb Flank steak
2 Poblano peppers
6 burrito sized tortillas
3/4 cup shredded Monterey cheddar cheese
1 1/4 cup sour cream
1/4 cup fresh lime juice
1 cup fresh cilantro, chopped
2 1/2 tsp olive oil
4 clove garlic
2 Green onions, chopped
1 Serrano chile, seeded and chopped
1 Poblano pepper, seeded and chopped
1 tsp sea salt
2 Roma tomatoes, seeded and diced
1/4 white onion, diced
3 tbsp cilantro, chopped
7 1/2 oz black beans, drained and rinsed
7 1/2 oz super sweet corn
1 fresh lime juice, splash
1 tsp sea salt

1
["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."]

922

kcal

Calories

Fat

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

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

You need 20 ingredients. The key ingredients include: 1 1/2 lb Flank steak, 2 Poblano peppers, 6 burrito sized tortillas, 3/4 cup shredded Monterey cheddar cheese, and more.

Yes, Cilantro-Lime Flank Steak Fajitas 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!

Cilantro-Lime Flank Steak Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions