Steak Fajitas

I was craving steak the other day so I went to the store to see what was on sale.  Flank steaks were on sale so I picked one up.  When I see flank steak I think of one thing, Fajitas.  So I picked up some peppers and an onion and it was on.

Steak Fajitas

The marinated steak was awesome with the peppers and onions.  If you read the post on Thursday, I didn’t get to partake in the leftovers as Tucker ate them.  You can read about it here.

Steak Fajitas

• Flank Steak
• 1 lime
• 1 Jalapeno
• 2 oz tequila
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/4 tsp salt
• 2 cloves garlic
• 1/8 tsp pepper
• pinch red pepper flake

I was lucky enough to have a few Jalapenos growing in the Urban Garden.  They were tiny so I used two of them.

Dice up the garlic, jalapenos and add them to a zip top bag.  Then add the lime juice, olive oil, tequila and spices.  Zip the bag and mix thoroughly.

Next trim the steak of any excess fat and place it into the zip top bag.  Let marinate for at least 30 minutes.

While the steak is marinating chop up the vegtables.  The quickest way to de-seed a pepper is to cut a circle around the stem and then remove the stem and seeds intact.  This will also leave you with most of the pepper.

After de-seeding, cut the pepper into strips.

Next slice the onion into strips.

 

Place the peppers and onions into a pan with a couple of tablespoons of olive oil.  Lightly salt and pepper.  Cook over medium heat until the peppers are soft and start to brown.

 

When the peppers are soft and starting to brown, remove them from the heat.

To cook the steak, preheat your grill to medium high.  Remove the steak from the zip-top bag and place directly over the heat.  Depending on the thickness of your steak this should take about 5-6 minutes on each side for the steak to be medium.

Flip the steak after 5-6 minutes and continue to cook.  When the steak is done remove it from the grill and let it rest for a couple of minutes before carving.

Slice the steak into long thin strips.  Rememeber to cut against the grain.  If you cut with the grain, the flank steak will be tough and chewy.

Place a couple of strips of steak with a couple strips of peppers and onions onto a heated tortilla.  I like mine like this, but you can add sour cream, cheese, salsa, and guacomole.