Cilantro-Lime Flank Steak Fajitas. This flank steak recipe is so delicious, easy and versatile. The cilantro lime marinade is super flavorful! The steak can be used in fajitas, tacos, salads, nachos or as a main dish with some quinoa and asparagus on the side.

That spicy citrus flavor that gets all over the meat, and then is in the pan that cooks the veggies… it's perfection! This healthy recipe comes from NDSU Extension. Whether you're firing up a cast-iron skillet or the grill, working with flank or skirt steak, this classic Steak Fajitas Recipe is as adaptable as it is delicious. You can have Cilantro-Lime Flank Steak Fajitas using 22 ingredients and 16 steps. Here is how you cook it.

Ingredients of Cilantro-Lime Flank Steak Fajitas

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

It begins with a simple cilantro-lime marinade that packs a great big punch of Tex-Mex flavor and ends with tender strips of beef, wrapped in a warm tortilla and topped off with a colorful trio of fajita veggies! Flank steak is grilled after having spent the night in a fresh and spicy marinade. The marinade also serves as a sauce for the freshly grilled meat. This can be used in fajitas, as an appetizer, or a main dish.

Cilantro-Lime Flank Steak Fajitas step by step

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..

Just make sure you reserve some of the marinade for a sauce. Steak Fajitas (Beef Fajitas) Fajitas couldn't be any easier. I've taken out the usual pico de gallo and guac to come up with an even faster solution for the night-time-getting-dinner-together-without-losing-your-mind craziness type of situation. You're going to start off by marinading your steak using my reader favourite chili lime. Place steak in a large resealable plastic bag.