Wednesday, April 28, 2010

Recipe Of The Day: Steak Fajitas

This recipe is one of our classics, that was created to feed a hungry mass of people who hit our house late night after being out all night. Although it is done best when the meat is left to marinate for 10 hours, this can be thrown together in a hurry and pulled off perfectly every time when paid attention to.
There is nothing like walking into the house and being hit by the amazing aroma that Steak Fajitas brings. It is truly a blessing to live in a country where there is never a shortage of quality beef.
This recipe can also use lamb, or pork shoulder but nothing beats Steak.

Marinade Ingredients:
½ cup olive oil
4 TBS Patron Silver tequila
4 TBS lime juice
1 TBS lime zest
4 large cloves Garlic (minced)
2 TBS honey
1 TBS ground cumin
1 ½ TBS smoked paprika
1 ½ lb flank steak cut into ½ inch strips
Kosher Salt
Fresh ground black pepper

Peppers Ingredients:
2 TBS olive oil
1 large red bell pepper (Julienned)
1 large green bell pepper (Julienned)
1 large orange bell pepper (Julienned)
1 large onion (cut in half & Julienned)
Kosher Salt
Fresh ground black pepper
1 tsp seasoning salt
½ tsp fine sugar

18 – 24 flour tortillas
3 – 4 sprigs of fresh cilantro (washed and chopped)
lime wedges for garnish
sour cream for garnish
guacamole for garnish
Tapatio for garnish

Mix all the marinade ingredients together in a large re-sealable plastic bag.
Add the steaks and refrigerate for 1 to 10 hours.
Heat a cast iron griddle over medium-high heat.
Remove the steaks from the marinade and allow the excess juice to drip off.
Cook the steaks for 3 minutes per side for medium-rare.
Remove from griddle to a cutting board and tent with foil.
Let the steaks rest while you cook the peppers.
Heat a large cast iron skillet over medium-high heat and add the olive oil.
Add the red, green, and orange bell peppers, the onion, seasoning salt, and sugar.
Saute until tender and softened.
Season with salt and pepper, to taste. 
Cut steak against the grain and return to skillet.
Toss to mix completely with peppers, cover tightly and simmer for 10 mins.
In a separate skillet toast the tortillas, until warm and slightly puffy.
Remove and wrap in a clean kitchen towel to stay warm.
Scoop generous amounts of steak and peppers into warmed tortillas and serve with sour cream, cilantro, pico de gallo, guacamole and Tapatio.
Filling all by itself, this meal is even better with rice and beans.

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