1lbHigh River Angus® thin flank steak or skirt steak
Black pepper to taste
1Poblano pepperin parts of the USA, this is sometimes called a pasilla pepper, but is different from the Mexican pasilla
1medium white onion
4-8corn tortillastaqueria-style, or 4 regular size corn tortillas
Refried black beans
Guacamolefor the recipe, click on the link
Mexican red riceoptional
Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, see photo below.
Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
Grill, peel and seed the Poblano pepper, check out how to do it here. Cut into long strips. Peel onion and cut into thick slices.
Heat a skillet over high heat, add one tablespoon oil and saute onion for a couple of minutes. Incorporate Poblano pepper, season with salt and pepper to taste, and cook until the onion is soft and translucent. Set aside.
Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill steaks approx 2 minutes per side, the steak should be tender and juicy.
Heat the enchilada sauce and tortillas. Take one warm tortilla, submerge in the sauce, place on a plate, fill with queso fresco, roll it up, cover with more sauce and cheese, then repeat until finished with 4 enchiladas.
Heat refried beans and rice.
Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas and rice on the other.
Course: Beef, Dinner, Mexican Classics
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