Grilled Steak Fajitas
Source of Recipe
From "Williams Sonoma: Cooking at Home" by Chuck Williams
Recipe Introduction
"Fajitas are typically made from skirt steak, but flank steak can also be used. Have diners tuck the grilled meat into warmed flour tortillas. Offer Fresh Tomato Salsa, guacamole, and sour cream as accompaniments."
List of Ingredients
◦ ⅓ cup tequila
◦ cup fresh lime juice
◦ 2 tablespoons olive oil, plus more for brushing
◦ 2 cloves garlic, minced
◦ Salt
◦ teaspoon red pepper flakes
◦ 2 pounds skirt steak or flank steak
◦ 2 red or yellow onions, sliced inch thick
◦ 3 red or green bell peppers, seeded and sliced into rings
◦ 12 or more flour tortillas (6 to 8 inches in diameter), warmed
◦ Chopped fresh cilantro, for garnish
Recipe
In a small bowl, whisk together the tequila, lime juice, 2 tablespoons oil, garlic, teaspoon salt, and red pepper flakes. Reserve cup of the marinade. Place the meat in a shallow bowl large enough for it to lie flat. Pour the remaining marinade over the steak and turn to coat both sides. Cover and refrigerate, turning the meat occasionally, for at least 3 hours, or all day if you wish.
Prepare a charcoal or gas grill for direct-heat cooking over high heat, or preheat the broiler.
Remove the steak from the marinade and pat very dry with paper towels. Discard the marinade. Brush the onion slices and bell pepper rings with oil and sprinkle with salt. Place on the oiled grill rack or on a broiler pan. Grill or broil for 3 minutes, then brush with oil, turn, and grill until lightly browned, about 3 minutes longer. Transfer the vegetables to a warmed platter, separating the onion slices into rings; set aside while you cook the meat.
Place the steak on the grill rack or on a broiler pan. Grill or broil, turning and brushing with the reserved marinade twice, after 2 minutes of cooking, until done to your liking, about 9 minutes for medium-rare. Transfer the steak to a cutting board and let rest for 5 minutes.
To serve, cut the steak on the diagonal against the grain into thin slices. Mound the steak slices on the platter with the onions and peppers. Serve with the tortillas and pass the cilantro.
Makes 6 servings
❧ Fresh Tomato Salsa:
"Once you make this bright-flavored uncooked salsa, you will pass up its bottled counterparts on supermarket shelves. Serve it as a dip for chips and as a table condiment for grilled meat, chicken, or seafood. For a milder version, use fewer chiles."
◦ 3 tomatoes
◦ red onion
◦ 2 to 4 serrano chiles, seeded and finely chopped
◦ 1 tablespoon finely chopped fresh cilantro
◦ 2 teaspoons fresh lime juice
◦ Salt
Finely chop the tomatoes and onion into equal pieces. Seed and mince the chiles.
In a large bowl, stir together the tomatoes, onion, chiles, cilantro, lime juice, and 2 teaspoons salt. Let the salsa stand for one hour to blend the flavors. Serve the salsa right away or cover and store in the refrigerator for up to three days.
Makes about 1 cups
❧ Guacamole:
"This version of guacamole calls for peeling the tomatoes for a smoother texture, but you can skip that step if you enjoy your dip in a more rustic style. Lemon juice adds a bright, fresh taste, but feel free to use the more classic lime juice in its place."
◦ 2 tomatoes, cored
◦ 2 ripe avocados
◦ 1 teaspoon lemon juice
◦ 3 to 4 green onions, white part only, finely chopped
◦ 1 to 2 serrano chiles, seeded and finely chopped
◦ 5 sprigs fresh cilantro, chopped
◦ Salt
If desired, peel the tomatoes: Bring a saucepan of water to a boil. Cut a small X into the blossom end of each tomato. Dip the tomatoes into the boiling water for 5 seconds to loosen the skin. Peel, cut them in half crosswise, and gently squeeze out the seeds. Chop the tomatoes finely and set aside.
Cut the avocados in half and remove the pits. Spoon out the avocado flesh and place in a bowl. Add the lemon juice, and use a fork to mash the avocados coarsely. Add the green onions, chiles, cilantro, chopped tomatoes, and a pinch of salt. Mix well, taste, and adjust the seasoning. Serve right away.
Makes about 3 cups
|
|
member logon
