Recipes
STEAK FAJITAS
Steak Fajitas
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PrintINGREDIENTS
- 2 lbs. flank steak, trimmed
- 2 cups Chipotle Paste (find recipe here: http://bakespace.com/index.php?mode=listing&act=show&lst_id=4970) (as a rub/marinade)
- 2 Tbsp. olive oil
- 1 each medium sized sweet onion, peeled and julienned
- 1 each medium sized red bell pepper, seeded, ribs removed and julienned
- 1 each medium sized green bell pepper, seeded, ribs removed and julienned
- 1 each medium sized yellow bell pepper, seeded, ribs removed and julienned
- 3 Tbsp. fresh garlic, minced
- Kosher salt and fresh ground black pepper to taste
- 1/4 cup good tequila (I use Sauza Hornitos)
DIRECTIONS
Rub the Chipotle Paste on both sides of the flank steak and allow to sit at room temperature for one hour, or refrigerated up to 24 hours.
Grill the flank steak until medium rare to medium (130° to 140° F. internal temperature) and allow to rest for ten minutes.
While the steak is resting, heat the olive oil in a large sauté pan and add the onions. Sauté until just beginning to brown.
Add the peppers and garlic and season with salt and pepper.
Sauté until the peppers are done and also beginning to brown.
Deglaze with the tequila and cook until the alcohol is gone, around 3 minutes.
After your flank steak has rested, slice the steak thinly against the grain on a 45 degree bias.
Pour the peppers and onions onto a large platter and lay the sliced flank steak over the top.
Serve your fajitas with:
Flour tortillas, heated...of course...
Guacamole (recipe found here: http://bakespace.com/index.php?mode=listing&act=show&lst_id=5865)
Pico de Gallo (recipe found here: http://bakespace.com/index.php?mode=listing&act=show&lst_id=5863) or your favorite salsa
Roasted Red Pepper Sour Cream (recipe found here: http://bakespace.com/index.php?mode=listing&act=show&lst_id=5672), or just plain sour cream
Cheddar and/or Monterey jack cheese
Black beans
Fresh lime wedges
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