Beef And Poblano Fajitas (with Marinade)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)
• lime wedge
• hot sauce
• guacamole, tomato salsa, and sour cream as sides

Recipe

• 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.