Now that it's grilling season I have the pleasure of sitting back and relaxing while my husband flips meat on a hot, smoky grill on Sunday afternoons. I'm not usually one to chose a steak fajita over a chicken, but for some reason thinly sliced marinated steak sounded delicious wrapped in a tortilla with some grilled peppers and onions (and a large scoop of guacamole and sour cream - not pictured). The marinade is easy and straightforward and the meat just has to marry with the savory juices for about 4 hours. Slap it on the grill, let it rest on the counter and then slice it up thin while your puppy stares up with wide, expectant, eyes.
Steak Fajitas (adapted from Tyler Florence)
2 lbs flank or skirt steak
juice of 2 oranges with a bit of zest
juice of 2 limes with a bit of zest
4 T olive oil
4 cloves garlic
4 chipolte chilis in adobo sauce
small handful of cilantro
2 t ground cumin
salt, pepper
Combine all ingredients in a blender or food processor and puree. Place steaks in large ziplock bag and pour in marinade. Let sit in fridge for 4 hours. Grill for 6 minutes on each side for medium, let rest for 5-7 minutes and then thinly slice.
For the pepper mixture I heat up a cast iron skillet nice and hot and added a bit of butter and olive oil. Toss on thinly sliced bell peppers (3) and one red onion. Let cook (don't stir too often, let it get a nice, brown sear) for about 8 minutes and season with salt, black pepper, cayenne pepper, paprika and cumin.
