Best Fajitas with Beef

Fajitas with beef – a detailed cooking recipe.

Summary

Ingredients

• 1 piece of beef flank weighing 900 g
• 1 tablespoon. pickled jalapeños (including onions and canned carrots)
• Coarse salt and freshly ground pepper
• 1 medium white onion, chopped into thick rings
• 2 tbsp olive oil
• 4 fresh poblano chili peppers
• 2 fresh jalapenos
• 1 garlic clove, chopped
• 1 teaspoon dried oregano
• Wheat tortillas, guacamole, and pico de gallo sauces, to serve

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Instructions

1. Place the 900 g beef flank in a baking dish, add the pickled jalapeños mixture, cover, and refrigerate for 1 hour.
2. Remove the beef from the marinade and pat dry. Rub generously with coarse salt and freshly ground pepper. Preheat a grill or grill pan to medium-high heat. Place the beef on the grill and cook for 3–4 minutes on each side until medium-rare (about 63 °C / 145 °F). Transfer to a cutting board, let rest for 15 minutes, then slice thinly across the grain.
3. Thread the white onion rings onto wooden skewers. Brush with olive oil, season with coarse salt and freshly ground pepper, and grill on medium-high heat for about 10–15 minutes total, turning occasionally until softened. Remove from grill and separate the rings.
4. Place the 4 poblano peppers and 2 jalapeños directly on the grill over medium-high heat. Turn occasionally and cook for about 8 minutes until lightly charred on all sides. Transfer to a plate to cool slightly, then peel away the skin, remove the stem and seeds, and cut into strips.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped garlic clove and 1 teaspoon dried oregano, cover with a lid, and cook for 1 minute until fragrant. Add the sliced beef, grilled onions, and pepper strips. Stir and cook for 3–5 minutes until heated through and well combined. Season with coarse salt and freshly ground pepper to taste.