Indulge in a flavor-packed fiesta with Grilled Flank Steak, Onion, and Poblano Pepper Fajitas. These fajitas are elevated to culinary excellence with the inclusion of a velvety Monterey Jack cheese sauce. This sizzling sensation begins with a well-balanced marinade, infusing the flank steak with an enticing medley of extra virgin olive oil, minced garlic, ground cumin, chili powder, paprika, dried oregano, lime juice, beef broth, brown sugar, salt, and ground black pepper. Resting in this flavorful bath, the steak absorbs layers of savory and tangy notes, setting the stage for an extraordinary Tex-Mex experience.

The grill takes center stage as it imparts a smoky allure to the marinated flank steak, poblano peppers, and thickly sliced onion. The steak, grilled to medium-rare perfection, showcases a mouthwatering sear on the outside while maintaining tender juiciness within. The poblanos and onions, grilled until they achieve a caramelized sweetness, captivate the senses with charred, smoky flavors.

But the star of this show is arguably the creamy Monterey Jack cheese sauce, a harmonious blend of butter, minced garlic, cream cheese, sour cream, and shredded Monterey Jack cheese. Melted to a velvety consistency, this sauce drapes the grilled steak, adding a luscious, rich layer that ties the fajitas together with its indulgent allure. Seasoned with a touch of salt and ground black pepper, it forms a bridge between the sizzling steak and the smoky poblanos, transforming each bite into an exquisite celebration of taste and texture.

The ensemble is elegantly presented on warm flour tortillas, each graced with succulent slices of the marinated flank steak. The thinly sliced steak is then crowned with generous ladles of the decadent Monterey Jack cheese sauce, infusing every morsel with creamy enchantment. The grilled poblano peppers and onions, boasting a char-kissed exterior and tender interior, bestow a touch of earthiness and sweetness, striking a harmonious balance with the steak’s bold flavors.

These fajitas are as visually stunning as they are delectable, with vibrant green poblano peppers adding a splash of color to the rich canvas of grilled steak and caramelized onions. To complete this Tex-Mex masterpiece, serve each fajita with a wedge of lime, inviting diners to customize their experience with a squeeze of zesty citrus. Fresh cilantro leaves lend a final, aromatic flourish, infusing every bite with a burst of herbal freshness.

Whether enjoyed at a festive gathering, weeknight dinner, or weekend barbecue, Grilled Flank Steak, Onion, and Poblano Peppers Fajitas are a guaranteed crowd-pleaser. These fajitas transform a simple meal into a culinary spectacle, with the marriage of smoky, savory, and creamy elements delivering a fiesta for the senses that will leave diners coming back for more. Savor the sizzle, embrace the flavors, and embark on a Tex-Mex adventure like no other with this sensational dish.

Grilled Flank Steak, Onion, and Poblano Pepper Fajitas

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: Tex-MexDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

minutes

Total time

hours

minutes

Grilled Flank Steak, Onion, and Poblano Pepper Fajitas are a harmonious Tex-Mex delight that unite succulent grilled flank steak, smoky poblano peppers, and caramelized onions with a luscious Monterey Jack cheese sauce, all encased in warm flour tortillas.

Ingredients

For the Marinade:
2 pounds 2 flank steak
1/4 cup 1/4 extra virgin olive oil
1 cup 1 beef broth
4 cloves of 4 garlic, minced
1 tablespoon 1 cumin
1 tablespoon 1 paprika
1 tablespoon 1 chili powder
2 tablespoons 2 brown sugar
1/2 tablespoon 1/2 dried oregano
2 2 limes, juiced
For the Fajitas:
3 large 3 poblano peppers
2 large 2 onions, thickly sliced
2 tablespoons 2 extra virgin olive oil
8 medium 8 flour tortillas
for garnish, cilantro leaves
for serving, lime wedges
For the Monterey Jack Cheese Sauce:
1 cup 1 Monterey Jack cheese, shredded
2 tablespoons 2 unsalted butter
2 cloves of 2 garlic, minced
1/4 cup 1/4 sour cream
1/4 cup 1/4 cream cheese
to taste, salt and ground black pepper

Directions

Marinate the Flank Steak:
In a bowl, combine the extra virgin olive oil, minced garlic, ground cumin, chili powder, paprika, dried oregano, lime juice, beef broth, brown sugar, salt, and black pepper to create the marinade. Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to marinate.
Grill the Flank Steak, Poblano Peppers, and Onion:
Preheat your grill to medium-high heat. Remove the flank steak from the marinade and let any excess drip off.

Grill the steak for about 4-5 minutes per side for medium-rare or to your preferred level of doneness. Cooking times may vary based on the thickness of the steak. Remember that flank steak is best when served medium-rare to medium for tenderness.

Coat the poblano peppers and onion with extra virgin olive oil. Place the whole poblano peppers and thickly sliced onion directly on the grill grates. Grill them until the poblanos are charred and blistered on all sides, and the onion slices are tender and slightly caramelized, about 8-10 minutes.

After grilling, transfer the steak to a cutting board, and let it rest for 5-10 minutes before slicing it thinly against the grain. Place the poblano peppers in a covered bowl or a plastic bag for a few minutes to steam and make peeling easier. Then, remove the charred skin, seeds, and stems from the poblano peppers. Chop them before serving (optional).
Prepare the Monterey Jack Cheese Sauce:
In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Reduce the heat to low, add the cream cheese, and stir until it’s completely melted and smooth. Gradually whisk in the sour cream until the mixture is well combined and creamy. Stir in the shredded Monterey Jack cheese until it’s fully melted and the sauce is smooth. Season with salt and ground black pepper to taste. Keep the sauce warm over low heat, stirring occasionally.
Assemble the Fajitas:
Warm the flour tortillas on the grill or in the oven according to the package instructions.
To assemble the fajitas, place a few slices of the grilled flank steak on each tortilla, followed by the Monterey Jack cheese sauce. Top with the grilled poblano peppers and onion.

Serve the fajitas warm with garnishes such as lime wedges and fresh cilantro leaves.