Flank Steak and Rajas Fajitas Recipe

Name: Flank Steak and Rajas Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2 -pound flank steak; 1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can); Kosher salt and freshly ground pepper; 1 medium white onion, sliced crosswise 1/2 inch thick, rings kept together; 2 tablespoons extra-virgin olive oil, plus more for brushing; 4 poblano peppers; 2 fresh jalapeno peppers; 1 clove garlic, chopped; 1 teaspoon dried oregano; Flour tortillas, guacamole and pico de gallo, for serving

Servings: persons

1
Put the steak in a baking dish and toss with the pickled jalapeno mixture; let marinate at room temperature, 1 hour.
2
Preheat a grill or grill pan to medium high.
3
Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side.
4
Transfer to a cutting board and let rest.
5
Secure each onion slice horizontally with a wooden skewer.
6
Brush the onion slices with olive oil and season with salt and pepper.
7
Grill, turning occasionally, until soft, 10 to 15 minutes.
8
Meanwhile, put the poblanos and fresh jalapenos on the grill and char on all sides, about 8 minutes.
9
Set aside until cool enough to handle, then peel off the skins, stem and seed.
10
Cut the poblanos and jalapenos into strips.
11
Once the onion slices are cool enough to handle, remove the skewers and separate into individual rings.
12
Preheat a large skillet over medium heat.
13
Thinly slice the steak on the bias, against the grain.
14
When the skillet is hot, coat the bottom with 2 tablespoons olive oil.
15
Add the garlic and oregano and saute about 1 minute.
16
Add the steak, onion and pepper strips and toss to heat through.
17
Season with salt and pepper.
18
Serve with tortillas, guacamole and pico de gallo.
19
Photograph by Kat Teutsch

212

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 10 ingredients. The key ingredients include: 1 2 -pound flank steak, 1 cup pickled jalapeno peppers (including the onions and carrots from the jar or can), Kosher salt and freshly ground pepper, 1 medium white onion, sliced crosswise 1/2 inch thick, rings kept together, and more.

Yes, Flank Steak and Rajas 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!

Flank Steak and Rajas Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions