Steak Fajitas

Cinqo De Mayo Favorites, Steak Fajitas

Pull out the grill and get ready for a fiesta.

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To prepare the marinade, select a shallow nonreactive dish just large enough to hold the steak. Add the garlic, chile(s), lime juice, oil, chili powder, and cumin to the dish and mix well. Add the steak and turn to coat both sides. Let stand at room temperature for at least 15 minutes, or cover and refrigerate for up to one hour. If refrigerated, remove from the refrigerator 30 minutes before grilling.

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Remember acid breaks down protein. If left in a marinade too long, your meat will become grey and mushy.

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Marinade:

2 large cloves garlic, finely chopped

1 or 2 jalapeno chiles, seeded and finely chopped

1/4 cup fresh lime juice

3 Tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

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1 large skirt or flank steak, 1 to 1 1/2 lbs.

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1 large red bell pepper, seeded and quartered

1 large yellow pepper, quartered and seeded

6-8 green onions, trimmed including 4 inches of tender green tops

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12 flour tortillas, each 7-8 inches in diameter

Pico de gallo (tomato salsa)

Guacamole

1 1/2 cups sour cream

1 1/2 cups shredded Monterey jack cheese

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Directions:

Preheat grill and oil the grill rack.

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Remove the steak from the marinade and add the red and green peppers to the marinade. Stir to coat well.

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Place the meat over the hottest part of the heat. Place the vegetables at the edges of the heat where the heat is the least intense. Use a vegetable grilling basket if you have one.

Grill the meat and vegetables, turning once or twice, until the meat is nicely charred and medium-rare, and the vegetables are tender and lightly charred, 5 to 8 minutes total.

Let the meat rest for 5 minutes.

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Meanwhile wrap the tortillas in aluminum foil and heat on the grill about 2 minutes. Thinly slice the meat across the grain, then thinly slice the vegetables. Toss the vegetables with the meat and any accumulated juices. To serve the fajitas, heap the meat and vegetables on a platter. Serve the tortillas, pico de gallo sour cream and cheese in separate dishes. Encourage everyone to make their own fajita by wrapping the ingredients in the tortillas.

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If you can smell my food on the grill cooking, c'mon over!