Steak and Poblano Pepper Fajitas
 
Prep time
Cook time
Total time
 
Fajitas are a fun to prepare and eat meal that can be made with just about anything in your refrigerator. This steak and Poblano pepper version is served with a side of refried beans and topped with Serrano chile and toasted pepitas salsa
Author:
Recipe type: Lunch, Dinner
Cuisine: Tex-Mex
Serves: 2-3
Ingredients
Fajita Ingredients:
  • 350 gm or ¾ lb of skirt steak or thin steak cut of choice cut into strips
  • 1 small white onion, cut into 8ths
  • 2-3 poblanos, seeded and cut into thing strips
  • 3 garlic cloves, minced
  • olive oil
  • fine sea salt, large pinch
  • ground black pepper, large pinch
Serrano-Toasted Pepitas Salsa Ingredients:
  • 3 tomatillo, charred
  • 2-3 serrano, charred
  • 2 peeled cloves of garlic, charred
  • ¼ of a small white onion, peeled & charred
  • 2 tbsp toasted unsalted pepitas (pumpkin seeds)
  • small handful of cilantro leaves
  • large pinch of sea salt
Instructions
Serrano-Toasted Pepitas Salsa Instructions:
  1. Peel the tomatillos, garlic cloves and onion; place them on a hot griddle or pan along with the Serrano chiles and allow to charr on all sides. Once blistered and charred remove and allow to cool slightly. In the meantime place the pepitas on the hot griddle/pan and evenly spread out. Allow to toast (will darken a bit) but keep stirring them to prevent burning. Remove and allow to cool for a couple of minutes.
  2. Remove the stem from the chiles and place them along with the tomatillos, onion and garlic into a blender. Blend until smooth, then add the pepitas and cilantro leaves; again blend until smooth. If needed add a tablespoon or two of water to help the blending process. Pour into serving dish and set aside.
Fajita Instructions:
  1. Heat a large flat grill or griddle and add a bit of oil; sauté the onions until soft then add the Poblano peppers and cook for a couple of minutes. Next add the steak strips and minced garlic and cook until the steak is done. Sprinkle a little bit of salt and ground black pepper and stir to well combine.
Serving Suggestions:
  1. Serve the fajitas alongside refried beans, warm corn tortillas and the Serrano-toasted pepitas salsa. Additionally you may serve guacamole, sour cream and/or cheese if desired.
Notes
Instead of using skirt steak you can substitute it with chicken or pork. For a vegetarian version omit the meat and use sliced mushrooms, zucchini strips and/or any of your favourite vegetables.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/08/08/steak-and-poblano-pepper-fajitas/