Steak Fajitas
INGREDIENTS
- 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