Steak Fajitas
Steak Fajitas
2 large cloves of garlic, finely chopped
2 jalapeno chilies, seeded and finely chopped
⅓ cup of fresh lime juice (75ml)
4 tablespoons, plus 1 tablespoon of olive oil (60ml plus 15ml)
1 tablespoon of chili powder (15ml)
1 teaspoon of cumin powder (5ml)
1 large skirt or flank steak
1 large red bell pepper, seeded and thinly sliced
1 large yellow pepper, seeded and thinly sliced
1 large orange pepper, seeded and thinly sliced
2 onions, thinly sliced
12 flour tortillas, each 7-8 inches (18-20cm)
1 ½ cups of guacamole (350ml)
1 ½ cups of sour cream (350ml)
1 ½ cups of shredded jack cheddar cheese (350ml)
Place the garlic, chilies, lime juice, 4 tablespoons of oil, chili powder and cumin in a large glass or ceramic bowl and mix well. Place the flank steak in a large resealable plastic bag and pour the marinade mixture overtop. Coat well and refrigerate for at least 2 hours.
Preheat the grill to medium high heat (375°F). Place a cast iron skillet on the grill and close the lid to heat.
After approximately 5 minutes, open the lid and add 1 tablespoon of oil. Add the vegetables and continue cooking with lid up, stirring every 2 minutes to ensure even cooking until the vegetables are tender –approximately 10 minutes.
Oil the grill, remove steak from marinade, lightly pat dry and place on the grill. Flip after 4 minutes and continue to cook for another 4-5 minutes for medium rare.
Remove the meat and cover with foil to keep warm. Place tortillas in foil and wrap. Place on the grill for approximately 2 minutes to heat through or (10 minutes with indirect heat)
Slice the meat thinly across the grain and toss onto the skillet with the vegetables.
Build fajitas by layering meat, vegetables, sour cream, guacamole and cheese in the flour tortillas and wrapping.
Yield: 4 servings
2 large cloves of garlic, finely chopped
2 jalapeno chilies, seeded and finely chopped
⅓ cup of fresh lime juice (75ml)
4 tablespoons, plus 1 tablespoon of olive oil (60ml plus 15ml)
1 tablespoon of chili powder (15ml)
1 teaspoon of cumin powder (5ml)
1 large skirt or flank steak
1 large red bell pepper, seeded and thinly sliced
1 large yellow pepper, seeded and thinly sliced
1 large orange pepper, seeded and thinly sliced
2 onions, thinly sliced
12 flour tortillas, each 7-8 inches (18-20cm)
1 ½ cups of guacamole (350ml)
1 ½ cups of sour cream (350ml)
1 ½ cups of shredded jack cheddar cheese (350ml)
Place the garlic, chilies, lime juice, 4 tablespoons of oil, chili powder and cumin in a large glass or ceramic bowl and mix well. Place the flank steak in a large resealable plastic bag and pour the marinade mixture overtop. Coat well and refrigerate for at least 2 hours.
Preheat the grill to medium high heat (375°F). Place a cast iron skillet on the grill and close the lid to heat.
After approximately 5 minutes, open the lid and add 1 tablespoon of oil. Add the vegetables and continue cooking with lid up, stirring every 2 minutes to ensure even cooking until the vegetables are tender –approximately 10 minutes.
Oil the grill, remove steak from marinade, lightly pat dry and place on the grill. Flip after 4 minutes and continue to cook for another 4-5 minutes for medium rare.
Remove the meat and cover with foil to keep warm. Place tortillas in foil and wrap. Place on the grill for approximately 2 minutes to heat through or (10 minutes with indirect heat)
Slice the meat thinly across the grain and toss onto the skillet with the vegetables.
Build fajitas by layering meat, vegetables, sour cream, guacamole and cheese in the flour tortillas and wrapping.
Yield: 4 servings
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