Best Flank Steak And Rajas Fajitas Recipes

Fajitas with Marinated Flank Steak and Rajas image

Provided by Aarón Sánchez

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

1 (2 pound) flank steak
1 cup (jarred or canned) pickled jalapenos, including the onions and carrots that come in the jar or can
Salt and freshly ground black pepper
1 medium white onion, sliced 1/2-inch thick, keeping the rings together
2 tablespoons olive oil
4 poblano chiles
2 jalapeno chiles
1 garlic clove, peeled and thinly sliced
1/2 teaspoon dried Mexican oregano
Flour tortillas, guacamole and pico de gallo, for serving

Steps:

Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
Preheat a grill or grill pan to medium-high.
Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.

Flank Steak and Rajas Fajitas image

Provided by Aarón Sánchez

Time 1h55m

Yield 6 servings

Number Of Ingredients 10

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

Steps:

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