Beef Fajitas

Ingredients:

• 1 piece of beef flank weighing 900 g.
• 1 cup pickled jalapeño peppers (including onions and carrots from the jar)
• Coarse salt and freshly ground pepper
• 1 medium white onion, cut into thick rings
• 2 tbsp. l. olive oil
• 4 fresh poblano chili peppers
• 2 fresh jalapeño peppers
• 1 clove of garlic, chopped
• 1 teaspoon dried oregano
• Wheat tortillas, guacamole and pico de gallo sauces, for serving

Preparation:

1. Place the beef in a baking dish and toss with the marinated jalapeño mixture. Let the beef marinate at room temperature for 1 hour.
2. Preheat a grill or grill pan to medium-high heat. Trim the beef, remove any vegetables, and season with salt and pepper. Place the beef on the grill and cook for 3-4 minutes per side. Transfer the beef to a cutting board and let it rest for 15 minutes, then slice thinly across the grain.
3. Thread the onion rings horizontally onto wooden skewers. Brush with olive oil, salt, and pepper. Grill the onions on both sides until softened, 10-15 minutes. Add the poblano and jalapeño peppers to the grill and grill on all sides for 8 minutes. Transfer the peppers to a platter, let cool slightly, then peel and remove the stems and seeds. Slice the peppers into strips. Cool the onions and separate into individual rings.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and oregano and cook, covered, for 1 minute. Add the beef, onion, and pepper to the skillet, stir, and cook briefly. Season with salt and pepper.
   
   Serve beef fajitas with tortillas, guacamole and pico de gallo.
   
   Recipe Fajitas with two types of fillings, vegetables and beans.
   Recipe wheat tortillas
   Recipe guacamole sauce
   Salsa recipe pico de gallo