Grilled Poblano and Flank Steak Fajitas...with Grilled Spring Onions. I really need to thank Mihaela from De Prin Lume Adunate for sharing this recipe with me. She was sweet enough to send me a link to the recipe, and when I saw the title, I was curious. I love using poblano peppers and the recipe sounded like something I would love to try....
Though I have shared a recipe for flank steak fajitas in the past, I thought this version was rather unique. So I decided to post a second recipe for fajitas... just because it's quite a bit different. Plus, it uses grilled poblanos and spring onions.... which I love:)...not your normal fajita.
I did change the recipe a bit, but overall kept the main idea. I couldn't get past the fact that there was absolutely no garlic in the original recipe...I love garlic. I know at times I can go overboard on the amount of garlic I use, but not even a clove? So I debated if I should add it to the spice rub... last minute I decided not to. I suppose it was probably because I didn't want to mask the flavor of the ancho chile...and you know, I am glad I didn't. Sometimes it's good to have other flavors shine through. However, I did end up adding a small garlic clove in the guacamole:).
The spring onions( scallions) sweeten up ever so nicely when grilled.... they are just delicious! I left mine in bigger pieces, but it's probably better to cut the grilled onions in smaller pieces.
I also ended up grinding my own ancho chile(a coffee grinder works incredibly well), but if you can find the spice in stores, it would probably be easier to just use store-bought. If you can't find it, you can substitute some chile powder and a bit of cayenne pepper.
For a truly homemade version, try making your own tortillas. If you like, you can use corn tortillas, but flour tortillas is a great alternative. When making your own flour tortillas, you have the option of using some whole wheat flour or a combination of flours. Spelt flour works very well.
I loved combining the grilled vegetables with the sliced flank steak...seasoned it a bit so that all the flavors would sort of meld together, placed it on a serving plate, and served it with a side of guacamole. It's a great meal to make...especially for a crowd. Guests can help themselves to some "fajita mix" and warm tortillas...simple, and yet so tasty.
I felt this recipe was absolutely delicious! My husband just LOVED it. So, thank you Mihaela for sharing this recipe with me. Hope you enjoy....
Note: If interested in making your own homemade tortillas, you can click on the respective links....homemade corn tortillas and homemade flour tortillas.
Tip: You can probably use some chicken breast for the flank steak. Feel free to omit the hot pepper and even substitute the poblanos with regular bell peppers. If you don't have any scallions, you can always use regular onions. Obviously, these changes will change the taste...but it is another option.
You will need: inspired by Eating Well
Guacamole:
2 ripe avocados, pitted
1/3 cup chopped fresh cilantro, lightly packed
1 small garlic clove, grated
1 red jalapeno, minced, optional
2 TBS lime juice, or to taste
kosher salt, to taste
Vegetables:
1-2 bunches spring onion(or scallions)
3 poblano peppers
3 red jalapenos, optional
olive oil
lime juice
kosher salt, to taste
Meat:
1.5 lbs flank steak, trimmed
1 1/2 teaspoons ground ancho chile
1 teaspoon ground cumin
1 1/2 tsp kosher salt, or to taste
Tortillas:
6-10 small flour or corn tortilla, warmed
Directions:
Make guacamole:
1. Mash avocados in a medium bowl with a fork. Stir in cilantro, about 2 tablespoons lime juice, grated garlic, salt to taste, and minced jalapeno pepper. Taste and adjust seasoning. Cover and set aside.
Preheat grill to High.
Vegetables:
1. Brush spring onions(or scallions), poblanos, and red jalapenos with a drizzle or two of olive oil.
2. Grill the poblanos, turning often, until softened and charred...about 10 minutes. Grill jalapenos as well...they will take less time.
3. Transfer poblanos and red jalapenos to a medium bowl and cover with a plate or plastic wrap to steam....this will make it easier to peel the skin off the peppers.
4. Grill the scallions, turning frequently, until softened and lightly charred, about 2 to 4 minutes.
Meat:
1. Grind dried ancho chile to a powder and measure out...keep the rest for future use. You can also use some chile powder and a pinch of cayenne.
2. Combine ancho chile, cumin, and salt in a small bowl. Mix thoroughly.
3. Rub both sides of steak with a drizzle or two of olive oil and sprinkle the spice mixture. Rub the spice all over the meat.
4. Oil the grill rack and grill the steak 3-5 minutes per side...depending on preference.
5. Transfer the steak to a cutting board, cover lightly, and let rest for 5-7 minutes.
Assemble:
1. Slice the scallions into 1-inch pieces ( I left mine a bit bigger...). Transfer to a large dish.
2. Peel the poblano peppers.... discarding the stems and seeds. Slice into strips. Transfer to the large dish alongside the onions. Do the same with the red jalapeno peppers and add it to the poblano and onion dish.
3. Squeeze some lime juice, a bit of kosher salt, and a drizzle of olive oil over the veggies. Toss the vegetables to combine.
4. Slice the steak very thinly....against the grain. Serve the steak and vegetables with the guacamole, lime wedges, and tortillas.
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