This classic dish proudly displays the colors of the Mexican flag, which is most likely why it’s referred to as “belonging to Mexico” (a la Mexicana). It’s also where the fajita probably got its start. A quick sauté of traditional ingredients—tomato, onion, and chiles—shows how delicious and simple Mexican food can be.
Recipe information
Yield
serves 4
Ingredients
Preparation
Roast and Prepare Poblanos
Step 1
Over an open flame of a gas stove or barbeque grill or in a dry cast-iron or nonstick skillet over high heat, roast the chiles until they are charred on all sides. This will take a few minutes over an open flame and about 10 minutes in a skillet.
Step 2
Remove the chiles from the heat and seal in a plastic bag for 5 minutes. This will create steam and allow the skins to separate from the flesh. If you don’t have a plastic bag, place the chiles in a bowl and cover tightly with aluminum foil or plastic wrap.
Step 3
Peel away the skins. Cut off the stem end and remove the seeds and veins from the interior. Slice into 1/2-inch-wide strips.
Marinate the Beef
Step 4
Lay the strips of beef flat on a platter or on a piece of aluminum foil laid on top of the counter. Season generously with salt and pepper and squeeze the juice of half a lime over it. Repeat with the other side. Allow to marinate while you work on the onions.
Sweat the Onions
Step 5
Place a large sauté pan (large enough to eventually hold all the vegetables and the beef ) over medium heat. Add 2 tablespoons of the oil along with the garlic while the pan heats up. When the garlic starts to sizzle, remove and discard it (you will have infused the oil with the garlic flavor). Add the onion, season with salt and pepper, and allow to slowly cook over medium heat for 10 minutes, stirring the onions every few minutes. As soon as they become limp and transparent, remove the onions from the pan and place them on a dish.
Sauté the Beef
Step 6
Add the remaining 2 tablespoons oil to the pan and increase the heat to high. As soon as the oil is hot, add the beef, making sure to not stack the strips on top of each other (this will steam—not sear—them). Sauté the beef until the strips reach your desired doneness, 7 to 8 minutes.
Step 7
Add the onions, tomatoes, and roasted poblano strips to the pan and sauté for another 2 minutes. Check for seasoning, and add more salt and pepper if needed.
Garnish and Serve
Step 8
Transfer the steak to a serving platter. Slice the remaining lime into wedges and serve with the steak.
COOKING NOTES
Step 9
INGREDIENTS
Step 10
Flat Iron Steak
Step 11
This cut, also known as top blade steak, is gaining popularity because it is incredibly flavorful, tender, and affordable. It looks like a tough cut, but don’t be fooled by appearance. It sautés unbelievably well. If you can’t find flat iron steak, substitute skirt steak or sirloin.
Step 12
Poblano Chiles
Step 13
Don’t be tempted to substitute green bell pepper for the poblano chile. The flavor, not to mention the appearance, will not be the same. Poblanos contribute a depth of flavor and a slight amount of heat to the dish that bell peppers just don’t deliver. Poblanos also retain an attractive deep green color that bell peppers don’t. If you can’t find poblanos, use a fresh jalapeño in place of the two roasted poblanos.
Step 14
TECHNIQUES
Step 15
Seeding Tomatoes
Step 16
Cut the tomato in quarters lengthwise and then slice off the seedy pulp. Plum tomatoes are best for this recipe because they contain fewer seeds and less pulp than the round varieties.
Step 17
ADVANCE PREPARATION
Step 18
The poblano can be roasted, peeled, and sliced in advance.
