Tuesday, September 17, 2013

Steak Fajitas

  • 1 Tbsp vegetable oil
  • 1 lb of flank steak, skirt steak
  • 1 large yellow onion, peeled and sliced 
  • 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
  • Salt

  • Juice of 1 lime
  • 2 Tablespoons of olive oil
  • 2 cloves garlic, peeled, minced
  • 1/2 teaspoon ground cumin
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

Set a large cast iron pan over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

  • Source
  • It also called for 1/2 a fresh jalapeno, which I didn't have, so I gave the meat a few shakes of tabasco sauce.
  • Instead of marinading the meat, I pre-sliced it and just cooked it in the marinade ingredients.  I wouldn't hesitate to do it that way again, although I'm sure the recommended way is good too.
  • I served them in this tremendous product.  Very nice, indeed!
Apologies for the lack of a photo, but basically they just looked like fajitas.  :)

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