Steps to Make Eric Ripert Cilantro-Lime Flank Steak Fajitas

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, cilantro-lime flank steak fajitas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cilantro-Lime Flank Steak Fajitas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Cilantro-Lime Flank Steak Fajitas is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook cilantro-lime flank steak fajitas using 22 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Cilantro-Lime Flank Steak Fajitas:

1. Make ready 1 1/2 lb Flank steak
2. Get 2 Poblano peppers
3. Take 6 burrito sized tortillas
4. Take 3/4 cup shredded Monterey cheddar cheese
5. Make ready 1 1/4 cup sour cream
6. Take Green Sauce
7. Make ready 1/4 cup fresh lime juice
8. Get 1 cup fresh cilantro, chopped
9. Prepare 2 1/2 tsp olive oil
10. Make ready 4 clove garlic
11. Take 2 Green onions, chopped
12. Prepare 1 Serrano chile, seeded and chopped
13. Get 1 Poblano pepper, seeded and chopped
14. Take 1 tsp sea salt
15. Get Black Bean Corn Salsa
16. Make ready 2 Roma tomatoes, seeded and diced
17. Take 1/4 white onion, diced
18. Get 3 tbsp cilantro, chopped
19. Get 7 1/2 oz black beans, drained and rinsed
20. Take 7 1/2 oz super sweet corn
21. Prepare 1 fresh lime juice, splash
22. Prepare 1 tsp sea salt

Steps to make Cilantro-Lime Flank Steak Fajitas:

1. Place the cilantro, lime juice, olive oil, garlic, green onions, chile, pepper, and salt in a blender set on a "sauce" setting.
2. Blend until a smooth sauce is formed.
3. Place steak on a flat surface and tenderize with a meat mallet.
4. Place steak in a gallon size plastic bag.
5. Add half the green sauce to the steak and marinate in the refrigerator for 3-4 hours.
6. Prepare the salsa.
7. Dice the tomatoes, onion, and cilantro and add to a medium bowl.
8. Add the beans, corn, lime juice, and salt to the bowl and stir to combine.
9. Remove the steak 30 minutes prior to grilling to bring closer to room temperature.
10. 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.
11. Cook for 4 minutes per side to achieve a medium-rare internal temperature. Rotate the peppers after flipping the steak.
12. Remove the steak from the grill and let rest for 10 minutes.
13. While the steak is resting, lay out the tortillas; heat in a moist paper towel if they are not fresh.
14. Slice the steak into manageable pieces and add to the tortillas.
15. Repeat the same for the peppers.
16. Top with the salsa, cheese, sour cream, the remaining green sauce, and grilled peppers.

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