For months now I’ve been looking for a few recipes to add to my rotation of weeknight dinners. Living in the Southwest has made me desire Mexican-inspired food every day, all day, and so I’ve often been found trying to have quesadillas for dinner. Being someone who doesn’t take spice very well, I’ve been building my tolerance, and thought that a recipe of jalapeno-marinade would be a perfect stepping stone.
First, stark with steak. Marinate for about an hour.
I used flank steak (as the recipe requests) and a jar of pickled jalapenos. I couldn’t find the ones the recipe calls for, but jarred pickled jalpenos were perfect.
While your jalapenos are marinating, you can chop your veg!
I didn’t use poblano peppers – I used bell. Mainly because I didn’t have time to find out if poblano peppers were spicy, and I didn’t want to starve! Upon some research, it looks like I would have been ok. Lesson learned.
So now you have your chopped peppers, jalapeno peppers, and onion. And garlic.
Let the garlic heat, then your onions sweat for about 10 minutes, then add the peppers. Otherwise the peppers will get super mushy, and no one wants that. At this point, you should be ready to start your steak.
Remove from the marinade, and grill on each side for 3-5 minutes.
Slice your meat, against the grain, after letting rest about 10 minutes. Add to your vegetables.
Warm up some tortillas, and add some steak/veg.
Serve with pico de gallo and avocado. Eat two, you deserve it!
Here’s the modified recipe:
- 1 (2 pound) flank steak
- 1 cup (jarred or canned) pickled jalapenos
- Salt and freshly ground black pepper
- 1 medium white onion, sliced 1/2-inch thick, keeping the rings together
- 2 tablespoons olive oil
- 3 bell peppers (not green)
- 2 jalapeno chiles
- 2 garlic clove, peeled and thinly sliced
- 1/2 teaspoon oregano
- Flour tortillas, avocado and pico de gallo, for serving
Yum