Steak Fajitas (the Flaweless Way)

Jul 8

Check out this episode of Flaweless TV and lets fire up the grill! 🔥

Its hard to believe how much Mexican Food I cook. My husband thinks we all might turn into tortillas! This recipe for Flaweless Fajitas is rooted in my tried and true process of caramelizing onions (and peppers) and steak cooked the way found in the NY Times Cooking recipe for Steak Fajitas.

Skirt Steak Fajita Style

Step 1: Slash, Season & Marinade your Skirt Steak

Flaweless Fajitas

INGREDIENTS

1 skirt steak

1 tablespoon cumin seeds, lightly toasted and ground

1 teaspoon chile powder

1 teaspoon salt, more to taste

Zest of 1 lime (2 teaspoons)

¼ cup fresh lime juice

¼ cup extra-virgin olive oil

1 tablespoon Worcestershire sauce

4 large garlic cloves, minced

2 tablespoons canola oil

3 large yellow onions, sliced into rings 1/4 inch thick

3 bell peppers (1 red, 1 orange, 1 yellow or green), seeded and sliced 1/4 inch thick

1 jalapeño, minced

1 tablespoon aged balsamic or balsamic glaze

1 teaspoon honey

¼ cup chopped cilantro

8 corn tortillas

1 teaspoon avocado or canola oil

1 romaine heart, cut crosswise into 1-inch wide pieces

1 cup cherry tomatoes, cut in half and seasoned with salt and pepper

1 avocado, cut into 1/2 inch chunks and sprinkled with salt and chile pepper

crema, made my mixing 1/4 cup sour cream with 1/4 cup creme fraiche

1 lime, cut into wedges

METHOD

Combine 2 teaspoons ground cumin, the chile powder and 1 teaspoon salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It's best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.
In a small bowl, whisk together lime juice and zest, olive oil, the Worcestershire sauce and half the garlic. Pour mixture into the bag with steak. Seal and move steak around in bag to coat thoroughly. Refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade.
Heat 2 tablespoons canola oil in a large, heavy skillet over high heat. Add onions and cook, stirring, until they soften and begin to color, 5 to 7 minutes. Stir in bell peppers and jalapeno. Cook, stirring, until peppers begin to soften, about 5 minutes.
Add remaining garlic and cumin as well as balsamic glaze and honey. Cook until everything is nicely charred and beginning to caramelize, 5 to 8 minutes more.

5. Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.

6. Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into 1/2-inch wide strips.

7. Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with cilantro. Serve pepper and onions on the same platter or separately, along with warm tortillas, lime wedges, seasoned tomatoes, avocado and crema.